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Paneer Cutlets

These delicious paneer cutlets are perked up with loads of flavour, a favourite among youngsters and adults alike as they are appealing in both taste and appearance This is a Sanjeev Kapoor exclusive recipe.

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Paneer Cutlets

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Main Ingredients Cottage cheese (paneer), Potato
Cuisine Indian
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 6-10 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Paneer Cutlets

  • 200 grams Cottage cheese (paneer) , grated
  • 1 medium Potato , boiled, peeled and grated
  • 1/2 cup Soya granules , soaked for 10 minutes and drained
  • 1/4 cup Processed cheese , grated
  • 1 tablespoon Ginger-garlic paste
  • 1 teaspoon Green chillies , finely chopped
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Cumin powder
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 1-2 tablespoons Fresh coriander leaves , finely chopped
  • to deep fry Oil
  • 1/2 cup Semolina (rawa / suji)
  • 2-3 tablespoons Panko breadcrumbs
  • 1/2 cup Refined flour slurry
  • to serve Tomato ketchup

Method

  1. Take cottage cheese in a mixing bowl, add potato, soya granules, processed cheese, ginger-garlic paste, green chillies, red chilli powder, garam masala powder, coriander powder, cumin powder, turmeric powder, salt and coriander leaves in a bowl.
  2. Divide the cottage cheese mixture into equal portions, shape into balls and flatten lightly between your palms.
  3. Heat sufficient oil in a kadai.
  4. Mix together semolina and panko breadcrumbs on a plate.
  5. Dip each cutlet in slurry, coat with semolina-breadcrumb mixture and keep on another plate.
  6. Slide the cutlets into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
  7. Arrange them on a serving plate and serve hot with tomato ketchup.
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