Paneer cutlets are a delicious and popular snack that can be enjoyed in the auspicious month of Sawan. Here’s how to make paneer cutlets:
Component:
- 200 grams paneer (Indian cheese), grated or crumbled
- 2 medium sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 green chilies, finely chopped (adjust as per spice preference)
- 2 tbsp fresh coriander, finely chopped
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- salt to taste
- bread crumbs for coating
- oil for shallow frying
Instruction:
- In a mixing bowl, add grated paneer, mashed potatoes, chopped onions, green chillies, ginger paste, garlic paste, coriander leaves, garam masala, red chilli powder, turmeric powder, cumin powder and salt. Mix well till all the ingredients are evenly mixed.
- Take a small portion of the mixture and shape it into small patties or cutlets. Repeat the process with the remaining mixture.
- Place the bread crumbs in a plate. Take each cutlet and wrap it with bread crumbs from all sides. Press the bread crumbs gently on the cutlets to ensure that they stick well.
- For deep frying, heat oil in a pan or wok on medium heat.
- When the oil is hot, carefully put the cutlets in the pan. Cook them on medium heat till they become golden brown and crisp from one side. Flip the cutlet and cook from the other side as well. Make sure they are cooked well and have a crisp exterior.
- Once cooked, take out the cutlets in a plate covered with paper towels to absorb excess oil.
- Serve paneer cutlets hot with mint chutney, tamarind chutney or tomato ketchup.
Enjoy paneer cutlets as a snack or as a side dish with your meal. They are a great addition to your Savannah menu and can be enjoyed by both adults and kids.
