|Paneer Cutlet Recipe|
|Paneer Aloo Cutlet|
|Paneer Snack Recipe|
PANEER CUTLET | ALOO PANEER CUTLET RECIPE
Recipe Source - Own
Serves - 6
Prep time - 20 mins
Cook time - 10 mins
Serving suggestion - Along with tomato ketchup & hot coffee/tea.
Paneer - 1 cup (crumbled/ shredded)
Potato - 1 large (cooked & mashed)
Cornflour - 3 tbsp (acts as a binding agent, replace with breadcrumbs if the cutlets have too much moisture)
Maida/ All purpose flour paste - 2 tbsp of flour + 2 tbsp of water
Turmeric powder - 2 pinches
Pepper powder - 1/3 tsp
Bread crumbs - 1/2 cup
Salt - to taste
Oil - 3/4 cup to deep/ shallow fry
Green chillis - 3 nos
Ginger - 1" piece
Cumin/ Jeera - 1 tsp
1. Boil and mash the potatoes and set aside.
2. Crumble/ shred the paneer, set in a bowl, to this add potato, cornflour, turmeric, salt, pepper, ground paste of ginger, cumin & green chilli. Mix well with hands. Check for salt.
3. Divide into equal size balls and roll them with little pressure. Lastly flatten it between palms.
4. Dip the cutlet in the maida/ flour paste and roll on the bread crumbs. Repeat this for all the cutlets.
5. Heat oil in a kadai/ wok, once medium hot add the cutlets and fry for 1 minute per side and flip gently fry further for 30 seconds.
6. Using a slotted spoon remove the cutlet and drain in a paper towel.
7. Serve hot with ketchup and a hot drink like coffee/ tea.
|Easy Paneer Snack recipe|
1. Make sure the oil is not too hot, else the outside will cook faster than the insides.
2. You can spice up the paneer with spices like red chilli, corriander and garam masala. I have kept the spices to minimum but the flavour comes from the ground paste.
3. You can use cooked veggies/ spinach to this cutlets. For more flavour use corriander leaves too.
4. Make sure that the water used to boil potatoes are discarded and then mash the potatoes. In case there is more moisture in the cutlets then used some breadcrumbs to bind the cutlets.
ACHARI PANEER STUFFED PARATHA
PANEER CIGAR ROLLS
MUSHROOM PANEER CURRY