MUTTER PANEER CUTLETS

 Delicious and melt-in-mouth vegetarian cutlets, which could be served as evening snack or as a filling for sandwiches for your kids’ tiffin.

INGREDIENTS

1 cup Onions, chopped

2 tsp Ginger-garlic paste

3 no.s Green chillies, finely chopped

1 tsp Red chilly powder

1/2 tsp Cumin powder

1 tsp Pepper, crushed

1 and half cups Paneer/Cottage Cheese, grated

1 and half cups Potatoes, boiled & grated

1 cup Green peas, boiled

1 tsp Garam masala

3 tbsp Coriander leaves, finely chopped

1/2 cup flour

Bread crumbs enough to coat

Oil for frying

Heat 2 tbsp oil in a pan and sauté onions till they turn slightly brown in color.


Add ginger-garlic paste and green chilies and sauté till the raw smell disappears.

Throw in all the spices and sauté for a few seconds.

Mix well the paneer and vegetables.

Season with salt and garam masala.

Add coriander leaves to it and mix nicely. Masala is ready. Now, let it cool.

Make balls out of this stuffing and shape it into cutlets; round, oval or heart shape as you wish.

Mix flour in a cup (approximately) of water until no lumps formed.

Dip each cutlet into the flour mixture and then coat well with the breadcrumbs.

Fry these cutlets in oil until it turns dark brown and crisp outside.

Drain on tissue paper and serve hot with mint chutney or ketchup.

TIPS

The potatoes should be boiled perfectly; otherwise the cutlets may absorb too much oil.

You can add 2-3 tbsp of breadcrumbs to the mixture for binding incase if you feel the cutlets are not holding shapes.