Paniyaram also known as appe is made in most Indian households. This tandoori paniyaram tikka is a delicious upgrade to the classic recipe. It is spicy, crispy from the outside and spongy from the inside. I bet you can’t stop at one. A unique recipe to make for parties.

My tandoori paneer tikka and achari aloo tikka recipes are so popular so I thought why not create a unique tandoori recipe to please the guests for Diwali? Tandoori appetizers are always a hit at a get-together, parties, or even casual dinners. Did you know that they are surprisingly healthier, not deep fried, and delicious appetizers to serve? All these recipes are vegetarian, gluten-free, and easily made vegan.

Ingredient list.

Prepared Paniyarams/Appe

• I do not add any veggies inside the paniyaram batter when making this recipe. But feel free to add finely chopped veggies if desired.
• I use well-fermented idli/ dosa batter to make these.
• Simply warm up the paniyaram pan, and brush lightly with oil.
• Scoop in the batter in the pan cavities, cover and cook on low flame for 3-5 minutes. Then flip in between and cook on the other side until crisp.

For Tandoori Tikka Marinade

Yogurt

• I have used store-bought full-fat yogurt. You can use Greek or homemade yogurt too.
• Thick curd is needed for the masala to coat well on the paniyaram and not drip away.

Spices.

• I have used basic Indian spices like red chili powder, turmeric, coriander, cumin, chaat, and garam masala. I have not used any food color as the restaurants do. Use Kashmiri chili powder for the bright red color.
• Kasoori methi adds an earthy touch to this recipe.
• Ginger and garlic provide an abundance of flavor that can never go wrong.

Roasted besan or Chickpea flour.

• Roasted besan is very critical to this recipe because it helps the yogurt and masala to stick well on the prepared tikkas.
• I roast a big batch of besan in a pan on a low flame until it turns light brown and has a nutty aroma. Then I let it cool and store it in an airtight container in my pantry. Use as needed.

The choice of oil is important.

• Mustard oil is the secret to the restaurant-style taste of the tikkas. It is really a game-changer.
• If you do not have it then use normal cooking oil.

Steps to make Tandoori Paniyarams.

Please note that the full recipe with measurements, directions and important notes is given in the recipe card at the end of this post.

1. Make paniyarams using idli/ dosa batter and keep aside.

2. Marinated veggies and paniyaram in yogurt, spices, and roasted besan.

3. Arrange them on the skewers or line them in a single layer on a greased pan.

4. Bake and broil as directed.

5. Serve warm with a side of green chutney.

Closest possible substitutes

• Swap the masalas called for marination with 2-3 tablespoons of readymade tandoori masala. Adjust salt and lemon to taste.
• Substitute green bell peppers with any other color you want.
• Swap mustard oil for cooking oil of choice.

Expert tips to consider.

• Marinate the paniyaram at least for 2 hours for it to soak the masalas.
• Use thick yogurt for best results.
• Do not bake the skewers for more than 10 minutes. Longer baking can turn them dry, and chewy.
• Keep an eye on the tray while broiling as it can burn quickly.

Frequently Asked Questions.

How to make tikka without skewers?

No skewers, no problem. Simply lay down the peppers, onions, and paniyaram/appe in a single layer on a lined and greased baking sheet. Bake it for 10 minutes, gently flipping once in between. Broil it until a bit charred over the top.

How to avoid paniyaram/appe from turning chewy and dry?

The common reason for paniyaram skewers to be dry is overbaking. You just have to bake for 10 minutes, turning it midway on a very high oven temperature. For the charred look, broiling is necessary.

Tandoori Paniyaram tikka on the tawa or a skillet.

If you do not have an oven or are too intimidated to use it, simply make this starter on a tawa, pan, or skillet without skewers. Simply grease the tawa generously with oil. Keep it on high heat. Lay down the marinated veggies and appe in a single layer. Cook for 2 minutes on high flame and then flip them to cook the other side until golden brown.

Alternative to the spice list –

I know it’s a long list of Indian spices here added to make the marinade. If you are not from Indian origin or if you do not have access to these spices you can improvise by using store-bought tandoori masala. It is readily available in the Indian stores in the spices aisle. Use 2 tablespoon masala for this recipe. Taste the marinade and add more if needed.

Efficient workflow to make this recipe ahead of time.

• You can chop the veggies and make paniyaram up to 2 days in advance and store it in the fridge.
• Yogurt and spice marinade can be made up to 2 days in advance.
• The veggies and appe/paniyaram can be marinated and stored covered in the fridge up to 2 days before baking.
• You can arrange everything in the skewers and keep them ready to go in the oven up to 2 days in advance.

Tips to make it for a crowd or catering.

• Refer to the tips mentioned under efficient workflow. Use disposable aluminum baking trays with a lid for convenience.
• If you are unable to bake it during the party, then bake and broil it before the event. Just before serving it, warm the baking tray covered with foil for 5 minutes at 500 degrees F. Serve immediately.

Interesting Indian Appetizers to try.

Baked Katori Chaat

Baked Deconstructed Veg Spring Rolls

Harissa Popcorn Cauliflower

Schezwan Paneer Cigars

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