In Indian cuisine, a cutlet specifically refers to mashed vegetables (potato, carrot, beans) stuffing mixed with spices that is fried with a batter/covering. This is then dipped in an Corn starch and then in Bread crumbs and fried in ghee or vegetable oil. It is a popular street food also. And it is also served as a starter in the restaurants or as a snack with a cup of coffee or tea. It is best enjoyed with chutney or ketchup. Make it at home.
Grated Paneer – 250 Gms
Boiled, Peeled and grated Potato – 1 cup
Finely chopped Carrot – 3 tbsp
Finely chopped Capsicum – 3 tbsp
Finely chopped Onion – 3 tbsp
Finely chopped Cilantro – 3 tbsp
Ginger – 1 inch long
Garlic – 5 pods
Green Chillies – 3 (crush Ginger, Garlic and Green Chillies together)
Roasted Cumin Seed Powder – 1 tsp
Kitchen King Masala – ¾ tsp
Turmeric Powder – ¼ tsp
Chilli Flakes – ½ tsp ( Adjust as per preference)
Salt – to suit one’s taste
Maida – ¼ cup (All-purpose flour) – ¼ cup
Corn Flour – 2 tbsp
Black Pepper Powder – ¼ tsp
Salt – a small pinch
Bread Crumbs or Crushed Corn Flakes – ½ cup
Chilli Flakes – ¼ tsp
Oil – for deep frying
If you are removing the Paneer from the refrigerator, soak it in warm water for 10 minutes. Dab it with clean and dry cloth to remove extra moisture. And then grate with a grater to get the grated Paneer.
Take all the ingredients stated under “For Cutlet” in a mixing bowl. Mix well and make dough. (Taste and add any ingredient if you feel to be added extra). If the mixture is too soft, you can add bread crumbs to make it less soft.
Spread Oil in the palms. Take small portions of the dough and shape them into pattices. Keep them in refrigerator for 30 minutes and take out for frying. (Or you can keep in the freezer for about 10 minutes and take out for frying). This process helps in making the cutlet bind together well. You can also pack them in zip lock pack and store in the refrigerator for 10 to 15 days and then take out whatever quantity you want and start frying.
Make Corn Flour slurry by combining Corn Flour, Pepper Powder and Salt and little water. Mix well. The slurry should be of flowing consistency without any lump.
In another bowl, mix Bread crumbs (or crushed Corn Flakes), Chilli flakes and Salt.
Dip a pattice (which we made) into this slurry, take out and coat with the bread crumbs on all sides. You may have to shape it once again. Prepare the other pattices are also in the same way. Keep them in the refrigerator for about 30 minutes or a freezer for 10 minutes. This helps the ingredients to bind better. Then, take out and start frying. (You can store them for a longer time and fry at a later stage, if you want. For this purpose, keep them in freezer for about three hours, pack them in zip lock bag and store them in the freezer. They can be stored for 25 days at least. Whenever you want to fry them, take out the required quantity and keep them in room temperature and allow them to defreeze. Then you can start frying. )
Deep fry them (or shallow fry or pan fry) in hot oil as per your preference. Fry them golden brown in medium flame flipping in between so that all sides are fried evenly. (You can bake them in preheated oven also at 180 deg Celsius ).
The tasty yummy Paneer Cutlet is ready. Serve with chutney of your choice or Tomato Sauce etc.