Snacks
Recipe at a glance
PREP TIME
20 mins
COOK TIME
15 mins
TOTAL TIME
35 mins
Serves
12-15 Cutlets
Ingredients
- 300 grams paneer, grated
- 1–2 medium potatoes, boiled and mashed
- 1 medium onion, finely chopped
- Finely Chopped 1 Capsicum (red, yellow, and green)
- 1 medium carrot, grated
- 1–2 teaspoons red chili powder (adjust to taste)
- 1 teaspoon garam masala
- ½ teaspoon Coriander Powder
- 1 teaspoon ginger–garlic paste
- Salt to taste
- 2 tablespoons rice flour
- 1 cup bread crumbs, for coating
- Oil, for shallow frying
Instructions
1
In a large mixing bowl, combine the grated paneer, mashed potatoes,
chopped onion, mixed bell peppers, grated carrot, red chili powder,
garam masala, dry mango powder, ginger–garlic paste, rice flour, and
salt.
2
Mix everything well until it forms a soft, well-combined dough
3
Take small portions of the mixture and shape them into round tikkis or
heart-shaped cutlets.
4
Roll each cutlet evenly in bread crumbs until well coated
5
Heat a pan and spread a little oil over the surface.
6
Arrange the cutlets on the pan and shallow fry over medium heat until
they turn golden brown and crispy on one side.
7
Flip carefully and cook the other side until both sides are evenly crisp
and beautifully golden.
8
serve hot with tomato sauce or green Chatney
Recipe Tips
- Grate the paneer finely for soft, melt-in-the-mouth cutlets.
- Mash the potatoes well so the mixture binds easily.
- Finely chop the vegetables to prevent the cutlets from breaking while cooking.
- Rice flour helps bind the mixture and gives the cutlets a crisp texture
- Coat the cutlets evenly with bread crumbs for a crunchy golden crust.
- Shallow fry on medium heat to ensure the cutlets become crispy without burning
- For an even healthier version, you can cook them in an air fryer or bake them until golden.
