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Cottage Cheese (Paneer) Cutlet

INGREDIENTS: 

  1. Cottage Cheese, grated 2 cups 
  2. Potatoes, boiled and mashed, 1 cup 
  3. Onions 1 large, thinly sliced
  4. Ginger, grated 1 tsp
  5. Green Chilis 1-2 finely chopped
  6. Carrot, grated 1/4 cup
  7. Sweet Corn Kernels 3-4 tbsp
  8. Red Chili Powder 1/2 tsp
  9. Garam Masala Powder 1/2 tsp
  10. Coriander Leaves chopped 2 tbsp
  11. Chickpea Flour 3-4 tbsp roasted
  12. Breadcrumbs for coating
  13. All-Purpose Flour/Corn Flour Slurry
  14. Salt to taste
  15. Oil for deep frying

METHOD

Serving Size: 5-6

Heat 1 tbsp of oil in a pan and add the sliced onions. Sauté on medium heat until golden and caramelized. Add grated ginger and green chilis and saute for a minute.

Add the boiled potatoes, red chili powder, garam masala powder, and salt. Cook for 3-4 minutes or until the potato is well-coated with the masala. 

Add grated carrot and sweet corn kernels and mix well. 

In a mixing bowl, combine the grated paneer, potato masala, chopped coriander leaves, and roasted chickpea flour.

Shape the mixture into round or oval shapes. Dip each cutlet into the corn flour slurry, then dredge it in breadcrumbs. 

Refrigerate the coated cutlets for 30 minutes. The moisture from the fridge will help the breadcrumbs adhere better to the cutlets and prevent them from spreading while frying in oil.

Shallow-fry or deep-fry the cutlets on medium heat until golden brown and crispy on both sides.

Serve hot with tamarind-dates chutney, lemon yogurt dip, and a light salad. 


 



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