Paneer Cutlet

Posted on Feb 7th, 2014

by Sowmya Venkatachalam

Categories:

Reading Time: 3 minutes

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

Preparation Time	15 mins
Cooking Time	30 mins
Yield	15 cutlets

Ingredients:

Paneer	250gms
Potato	1
Bread Slice	2
Onion	1
Turmeric	a pinch
Salt	To Taste
Ginger-Garlic Paste	1 teaspoon
Red Chilli Powder	1 teaspoon
Pepper Powder	1/2 teaspoon
Cumin Powder	1/2 teaspoon
Coriander Powder	1 teaspoon
Bread Crumbs	1 Cup*
Roasted Peanuts	1 tablespoon
All Purpose Flour	2 tablespoon
Water	4 tablespoon
Oil	For Frying

* 1 Cup Capacity = 250ml

Method:

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

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

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

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

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