The backstory behind this paneer tikka recipe for toddlers and kids.
Devansh has started kindergarten from this year and coming up with healthy snack ideas to pack in his lunch box (tiffin box) has taken over majority of my thinking processes. OK so I exaggerate!! 😉 But I was quite close to that state for the first couple of weeks of school. I was trying to think of all possible quick recipes for dry snacks I could prepare that won’t take up more than 10 minutes of my time in the morning.
Now I have figured out some 6-7 ones that I know he will eat…usually AFTER he gets home. So I will keep rotating them over the days till he gets bored eating them or I get bored making them. Earlier, I would get stressed if he didn’t finish his tiffin; I knew he liked what I had packed because he would eat it after getting home. After the first PTM, I found out most kids don’t eat tiffin in school.
Apparently, as soon as it’s recess they want to chat up and play with their classmates and are least interested in their food. 🙄 In Devansh’s case, there is this one particular snack that he has eaten every single time I have packed it, but I haven’t clicked its pics so will share that recipe later. He usually eats one or two pieces of paneer tikka in school, remaining he eats after he gets home.
I had thought of making paneer tikka for Devansh’s tiffin because it’s dry and kids can eat it without making a mess. I looked up a few recipes and then as usual customized them to suit Devansh’s palate. Basically, I had to make it less spicy and not add vegetables. Devansh eats most vegetables but he likes to eat them as sabzis with chapati. He doesn’t like them as starters or in his pasta or noodles.
So to date, I add mashed veggies to his khichdi or pasta. I keep the paneer pieces to marinate in the fridge overnight; cooking them hardly takes 10 minutes the next morning.
Hope you found this simple less spicy tiffin recipe of paneer tikka for toddlers and kids useful. If you would like to share your recipes for healthy snacks for kids, I would love to hear from you. Ciao for now.
Paneer Tikka for Toddlers and Kids
- Approx 100 gms paneer
- 2-3 tbsp thick curd
- 1 tsp besan chickpea/gram flour
- 1 pinch jeera powder cumin seeds powder
- red chili powder to taste
- chili and ginger paste to taste (optional)
- 1/2 tsp oil
- salt to taste
- Cut paneer in bite-sized pieces.
- Take a large bowl, and add curd and besan, and mix it well to ensure no lumps remain in besan.
- Add jeera powder, red chili powder, chili-ginger paste, and salt. (You can determine the quantity of red chili powder and chili-ginger paste based on your child's preference towards spicy food.)
- Mix the contents of the bowl properly, and then add paneer pieces. (You can also add capsicum and tomato pieces if your child likes them.)
- Mix the paneer pieces with curd mixture carefully so that the pieces don't break. Ensure that all pieces are coated with the curd mixture fully.
- Cover the bowl, refrigerate paneer and allow it to marinate for at least 2 hours. (I keep paneer in the fridge overnight.)
- Bring the paneer pieces to room temperature before cooking them.
- Heat a non-stick pan and grease it with a little oil.
- Add all the paneer pieces one-by-one to the pan.
- Cook them till they turn golden brown from at least two sides. (Since we're shallow-frying the pieces it's kind of time consuming to ensure that they turn light brown on all sides; the other two sides get cooked sufficiently enough.)
- Keep stirring the paneer pieces to ensure they don't get burnt. Initially the curd mixture will spread across the pan. When you turn over the pieces to cook them on the other side, the mixture will evaporate slowly.
- Allow paneer tikka to come to room temperature before putting it in a tiffin or lunch box if you use a plastic one. Give coriander-mint chutney or tomato ketchup as an accompaniment with paneer tikka.