Paneer cutlet are a delicious pan-fried snack made with paneer, spices & vegetables. These are a great tea time snack. Serve them with Coriander chutney.
¾cuppotatoboiled or mashed mixed veggies or boiled sweet corn (pulsed coarsely)
2 to 3green chilies chopped small (adjust to taste)
¼ cupbread crumbs or powdered poha or sattu (adjust as needed)
1teaspoonginger grated or paste
¼ teaspooncumin seeds(jeera, or ½ teaspoon cumin powder)
1medium onionfine chopped optional
⅛teaspoonturmeric or haldi
¾teaspoongaram masala powder(or a pinch of black pepper for toddlers)
2tablespoonscoriander leaveschopped fine
¼ to ⅓teaspoonsalt (adjust to taste)
Instructions
Preparation
Boil veggies till soft cooked without making mushy. Mash them. If using sweet corn, boil them till al dente. Cool and pulse them in a blender/ grinder.
Add them to a mixing bowl. Also add paneer, bread crumbs, salt, cumin, ginger, turmeric, garam masala, coriander leaves and chilies.
Mix them well to make a dough. If the mixture is too soft, you can add more bread crumbs.
Make Paneer Cutlet
Take portions of this dough to your hand and shape them to patties. The patties should not be too thin or thick.
Grease a pan generously with oil and heat it. When the pan is hot enough, place these on the pan & fry until golden. Turn them to the other side, fry them until golden and crisp.
To Bake Paneer Tikki
For baking in oven, preheat the oven to 220 C or 430 F for 15 mins. Prepare a baking tray, grease it well.
Make small thin patties (appr ¼ inch thickness), and smear little oil or spray oil on them.
Bake for 10 to 15 mins, turn them to the other side carefully. Repeat baking paneer cutlet for another 10 to 12 mins.
Serve paneer cutlets with Coriander chutney or ketchup.