Chatpata Paneer Cutlet
Chatpata Paneer Cutlet is a spicy and crispy Indian snack made with crumbled paneer, mashed potatoes, and aromatic spices. Shaped into patties and shallow-fried or deep-fried to golden perfection, these cutlets are perfect as a tea-time snack, party appetizer, or evening treat served with chutney or ketchup.
Ingredients
- Oil (तेल) – 4 tbsp
- Asafoetida (हींग) – ½ tsp
- Cumin (जीरा) – 1½ tsp
- Ginger, chopped (अदरक) – 1 tbsp
- Green chilli, chopped (हरि मिर्च) – 2 nos
- Green Peas (हरा मटर) – 1 cup
- Salt (नमक) – to taste
- Chilli powder (मिर्च पाउडर) – 2 tsp
- Coriander powder (धनिया पाउडर) – 1 tbsp
- Chaat masala (चाट मसाला) – 1 tbsp
- Black salt (काला नमक) – 1 tsp
- Potato boiled & mashed (आलू) – 1 cup
- Paneer crushed (पनीर) – 400 gms/ 2½ cups
- Coriander, chopped (ताज़ा धनिया) – handful
- Kasoori Methi leaves (कसूरी मेथी) – 2 tsp
- Bread slices (ब्रेड स्लाइस) – 4 nos
For Slurry
- Besan (बेसन) – ½ cup
- Salt (नमक) – a pinch
- Water (पानी) – ½ cup
- Oil (तेल) – to deep fry
- Breadcrumbs (ब्रेड क्रम्ब्स) – 2 cups
- Bhujia (भुजिया) – 1 cup
Instructions
- There are just 3 simple steps for making the crispy and tasty Chatpata Paneer Cutlet. The first step is the mixture. For preparing the mixture, add some oil to a hot pan, add Heeng, chopped ginger, and green chillies and give it a quick stir. Now add green peas, sprinkle some salt, chilli powder, coriander, chaat masala, and black salt; stir it well. Cook for 2 to 3 minutes, then add boiled and mashed potatoes. Mix it very well with peas and mash it as much as possible.
- Convert the mixture from the pan to a flat bowl and let it cool down. Now, add mashed paneer, Kasoori Methi, salt, and chopped coriander leaves, then mix it well with your hands. Let’s give the mixture binding by adding homemade breadcrumbs; just add some bread to a mixer grinder jar and coarsely grind it. Mix it well and the mixture is ready. Shape the cutlet into the desired shape; you can make it round, oval, square, or any shape you like.
- The second step is coating. For that, in a clean bowl, add besan, salt and water, then mix it up. It shouldn’t be so runny or so thick. Take a cutlet, dip it in the batter and then coat it with breadcrumbs. Do the same with all. You can even coat it with sev instead of breadcrumbs; it makes the cutlet even tastier.The third and last step is the simplest, Frying. Fry the cutlet in oil, at medium to low temperature. Strain the oil and the cutlet is ready to be served with some mint chutney. Enjoy!
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