How to make Paneer And Punjabi Wadi Cutlets -

A healthy and a nutrtious cutlets.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (पनीर), Punjabi Wadi (पंजाबी वड़ी)

Cuisine : Punjabi

Course : Snacks and Starters

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For more recipes related to Paneer And Punjabi Wadi Cutlets checkout Quick Paneer Tikka, Chilli Paneer, Paneer Ke Tinke, Til Paneer . You can also find more Snacks and Starters recipes like Grilled Chicken Guacamole Sandwich Moong Ke Cheelay With Sausages Spicy Potato Fingers Beer Batter Fried Bombay Duck

Paneer And Punjabi Wadi Cutlets

Paneer And Punjabi Wadi Cutlets Recipe Card

Print

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Paneer And Punjabi Wadi Cutlets Recipe

  • Paneer grated 300 grams

  • Punjabi Wadi (fried & crumbled) 1

  • Potatoes boiled and mashed 6 large

  • Ginger-green chilli paste 1 teaspoon

  • Bread crumbs as required

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Cornflour/ corn starch 2 tablespoons

  • Oil for frying

Method

Step 1

Take a large bowl and place grated paneer, crumbled wadi, mashed potatoes, ginger-green chilli paste. Mix well. Add breadcrumbs, salt to taste and coriander leaves. Mix and divide into small portions.

Step 2

Shape into cutlets of desired shapes using cornstarch if required. Heat sufficient oil in a kadai and fry one cutlet to check if it holds shape.

Step 3

If it crumbles, add a little more breadcrumbs. Fry cutlets till golden brown. Remove and drain onto an absorbent paper. Serve hot with chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.