Paneer Cutlet, a crispy snack for a wonderful evening as well as a perfect starter too!  It is a great snack for special occasions and parties. Crumbled Paneer mixed with bread, onions and mashed potato along with spices coated with bread crumbs makes this very tasty and crispy too :-). These Paneer Cutlet are crispy outside and soft inside. We can also add vegetables to this cutlet. In this version, I have not used vegetables, but we can surely add carrots, beans etc. 

Paneer Cutlet
Paneer Cutlet

Preparation Time15 mins
Cooking Time 30 mins
Yield15 cutlets


Bread Slice2
Turmerica pinch
SaltTo Taste
Ginger-Garlic Paste1 teaspoon
Red Chilli Powder1 teaspoon
Pepper Powder1/2 teaspoon
Cumin Powder1/2 teaspoon
Coriander Powder1 teaspoon
Bread Crumbs1 Cup*
Roasted Peanuts1 tablespoon
All Purpose Flour 2 tablespoon
Water4 tablespoon
OilFor Frying

* 1 Cup Capacity = 250ml

  1. I have used store-bought refrigerated Paneer. So first, kept it in microwave for a minute to bring it back to room temperature. Then I chop the paneer bar into bite size pieces and then crumbled them. Dip the bread in water and immediately remove them and squeeze it nicely and keep it ready. Also boil and mash the potatoes. Finely chop the onions.  Mix the paneer, mashed potato, onions, wet bread, ginger-garlic paste and other masalas and mix well. Now our preparation part is done

  2. Take the bread crumbs in a flat plate. Grind the peanuts in the mixer to a fine powder

  3. Mix the peanuts powder and the bread crumbs and keep it ready for coating the paneer. Also Take the all purpose flour in a bowl and mix water to make it to a paste

  4. Now take lemon sized Cutlet mixture and make it to a heart-shaped Patti or roll it like a finger. Take one patti and dip it in maida flour to coat well

  5. Take out the coated patti from maida flour and coat it in the bread crumbs. Meanwhile, heat oil in a pan to fry the cutlet. When the oil is hot enogu, gently drop the coated cutlet in oil and fry them evenly till they become crispy and turns to golden brown color. Remove the fried cutlets and place it in a paper plate to drain the excess oil. Repeat this to fry cutlet in batches

  6. The Crispy and delicious Paneer cutlet is now ready to serve with ketchup or mint chutney
  7. Paneer Cutlet
    Paneer Cutlet

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