Go Back Email Link

PANEER CUTLET

Smitha Kalluraya
A quick and easy to make Party Starter/after school snack / tea time snack.
Print Recipe Pin Recipe
Course Snack
Cuisine north indian
Servings 8 number

Ingredients
 

  • 1 cup Paneer / Cottage Cheese
  • 1 large potato
  • A fistful green peas, ( optional )
  • 1 Medium onion
  • a handful Coriander leaves, - finely chopped
  • a big pinch Turmeric Haldi
  • 1/2 - 1 tsp Red chilli powder, ( based on your spice level )
  • 1/2 tsp Cumin Powder/ Jeera powder
  • 1/2 tsp Garam Masala powder
  • 1/2 tsp Chaat masala
  • 1 tbsp Cornflour maida
  • 4 - 5 tbsps bread crumb  , to bind
  • to taste Salt

Instructions
 

  • Boil potatoes , deskin and mash . Blanch peas .
  • Grate / crumble paneer .
  • In a pan take a tsp of oil . Crackle jeera . Add onion and ginger . Saute for 2-3 mins.Switch off and allow to cool.
  • Add all the spices to the crumbled paneer ie salt , haldi , chilli powder, garam masala powder,aamchoor powder,chat masala n coriander leaves . Mix .
  • Add blanched peas , mashed potatoes and sauted onions to the paneer .
  • Mix everything well. Taste test and add if anything required
  • Divide the dough to small / medium equal size balls . Shape them depending on your choice . You can do round flat disc /oval /  heart shape / use any cookie cutter to give special shape .
  • In a small bowl , mix maida or corn flour with 2 to 3 tbsp of water such that no lumps are formed . The batter should not be thick . In another plate spread breadcrumbs.
  • Dip cutlet in cornflour mix to coat all sides and then coat it with bread crumbs well, Repeat same for rest of the cutlets . Keep cutlets covered in refrigerator for 30 mins / more to firm them . You can finish cutlet preparation till here and refrigerate and fry fresh when you are about to serve .
  • The coated cutlets can be deep fried / shallow fried on tawa . Keep oil to deep fry in a kadai / deep pan . Once oil is hot, deep fry the cutlet until golden brown from all side. 
  • Place the cutlet over absorbent napkin to drain excess oil . Serve Paneer Cutlets hot with ketchup / green chutney .

Notes

  1. If you want you can add few other veggies too like capsicum , grated carrot , etc .
  2. Take care that potatoes while boiling don't absorb excess water . If they do , after cooking place the potatoes on tissue paper so that excess water goes .
  3. The final paneer cutlet dough should be tight but not gooey . If its loose you can add some bread or cornflour to it to absorb extra moisture .