Paneer cutlets are crispy patties made from crumbled paneer, mashed potatoes, and spices, bound with bread crumbs. The mixture is shaped into flat rounds, coated with a flour batter and bread crumbs, and fried until golden brown. They can be served with green chutney, tamarind chutney, or ketchup. Add vegetables like carrots or spinach for added nutrition. For a healthier option, bake or air fry instead of deep frying. These versatile cutlets are perfect for snacks, parties, or appetizers.
Ingredients (Makes 10-12 Cutlets)
For the Cutlets:
- Paneer (Indian cottage cheese): 250g (crumbled or grated)
- Potatoes: 2 large (boiled and mashed)
- Bread crumbs: ½ cup (for binding)
- Green chilies: 2-3 (finely chopped, adjust to spice level)
- Ginger: 1-inch piece (grated or finely chopped)
- Coriander leaves: 2 tablespoons (finely chopped)
- Garam masala: ½ teaspoon
- Red chili powder: ½ teaspoon
- Chaat masala: 1 teaspoon
- Cumin powder: ½ teaspoon
- Salt: To taste
- Lemon juice: 1 teaspoon
For Coating:
- All-purpose flour (maida): 3 tablespoons (mixed with water to make a thin batter)
- Bread crumbs: 1 cup (for coating)
For Frying:
- Oil: For shallow or deep frying
Step By Step Instructions
Step 1: Prepare the Mixture
- Mash the Base: In a large mixing bowl, combine the crumbled paneer and mashed potatoes.
- Add Spices and Flavorings: Add green chilies, ginger, coriander leaves, garam masala, red chili powder, chaat masala, cumin powder, and salt. Mix well to distribute the spices evenly.
- Bind the Mixture: Gradually add bread crumbs to absorb excess moisture and bind the mixture. Ensure the dough holds its shape when pressed.
- Add Lemon Juice: Mix in the lemon juice for a tangy kick.
Step 2: Shape the Cutlets
- Divide the mixture into equal portions (10-12, depending on desired size).
- Shape each portion into flat round or oval patties, about ½ inch thick.
Step 3: Prepare for Coating
- Make the Batter: In a small bowl, mix all-purpose flour with water to create a thin, lump-free batter.
- Set Up Coating Station: Place the bread crumbs in a separate plate.
Step 4: Coat the Cutlets
- Dip each cutlet into the flour batter, ensuring it is evenly coated.
- Roll the cutlet in bread crumbs, pressing gently to adhere them. Repeat for all cutlets.
Step 5: Fry the Cutlets
- Heat oil in a pan for shallow or deep frying. Ensure the oil is hot but not smoking.
- Gently place the cutlets in the hot oil. Fry in batches, avoiding overcrowding.
- Cook on medium heat until golden brown and crispy on both sides (2-3 minutes per side).
- Remove and drain on a paper towel to absorb excess oil.
Serving Suggestions
- Serve hot with green chutney, tamarind chutney, or ketchup.
- Garnish with chopped coriander or a sprinkle of chaat masala for extra flavor.
Tips and Tricks
- For a Healthier Version: Bake the cutlets at 200°C (390°F) for 20-25 minutes, flipping halfway, or air fry at the same temperature.
- Alternative Bindings: Replace bread crumbs with powdered oats or corn flour for a gluten-free option.
- Crispier Coating: Double coat the cutlets by repeating the batter and bread crumb process.
- Add Vegetables: Incorporate grated carrots, boiled peas, or finely chopped spinach for added nutrition.
- Freeze for Later: Prepare and coat the cutlets, then freeze them in an airtight container for up to a month. Fry directly without thawing.
Nutrition Information (Per Serving, Approx.)
- Calories: 120
- Protein: 5g
- Fat: 6g
- Carbohydrates: 12g
- Fiber: 2g
Enjoy your homemade paneer cutlets crispy on the outside, soft and flavorful on the inside! Perfect for any occasion.
