Mix paneer, chickpea flour, mashed potato, spices, chilli, ginger, garlic, coriander, sweetcorn and onion until just combined. Don’t overwork it.
If it feels too soft or sticky, add 1 tbsp breadcrumbs. Add more chickpea flour only if you really need it.
Shape into 4 patties and chill for 20–30 mins.
Pan-fry in oil for 3–4 mins each side until deep golden and crisp.
Toast buns, spread garlic chilli chutney on the base and coriander chutney on the top. Add mayo if using.
Stack with lettuce, hot paneer tikki and pickled onions. Eat immediately while crisp.
