Paneer cutlet recipe
Paneer cutlet is a delicious, crispy snack made with crumbled paneer (cottage cheese), mashed potatoes, and spices, coated in breadcrumbs, and shallow or deep-fried until golden. It's perfect as a tea-time snack or party appetizer.
Ingredients
- Paneer crumbled 3/4 cup
- Cooked millet 1 cup
- Onion 1
- Capsicum 1/4 cup
- Besan | kadalai maavu| gram flour 3 tblsp
- Garam masala 1 tsp
- Red chili powder 1 tsp
- Coriander leaves and mint 2 tblsp
- Oil for deep frying
- Salt as needed
Instructions
- If you have paneer cubes crumble the paneer by putting them in hot water for 10 minutes. Ensure it has not much moisture.
- Samai millet, also known as barnyard millet, was cooked using a 1:1 ratio of grain to water. A quarter cup of millet was combined with a quarter cup of water and cooked in a pressure cooker for three whistles to achieve complete doneness.
- Let this cool completely.
- Chop the onions, capsicum, coriander and mint leaves very finely.
- In a wide bowl, add the crumbled paneer, cooked millet, besan, capsicum, onion,red chili powder, garam masala, salt, coriander leaves and mint leaves.
- Mix this well. Ensure the mixture is dry and tight. If you feel it is loose add 1-2 tblsp extra gram flour| kadalai maavu.
- If you are planning to tawa fry this cutlets, dry roast the besan flour and add.
- Take a lemon sized portion of the dough.
- Flatten it as we do for cutlets. Else you can make it as an oblong shape.
- Once you are done with shaping, if you have time, keep it inside the refrigerator.
- Else you can start frying the cutlets.
- You can keep it for a day and fry later too.
- Heat oil for deep frying. Keep the flame in medium.
- Fry the cutlets in batches.
- Fry till it turns golden brown colour. Do not keep the flame too high, else the inside will not get cooked.
- Drain in kitchen towel.
Tried this recipe?Let us know how it was!