Paneer cutlets are indeed a delicious snack, perfect for the monsoon season. Here's an easy recipe for you:
Ingredients:
200 grams paneer (Indian cottage cheese), grated or crumbled
2 medium-sized potatoes, boiled and mashed
1 small onion, finely chopped
2 green chilies, finely chopped
2 tablespoons coriander leaves, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
Bread crumbs for coating
Oil for shallow frying
Instructions:
In a mixing bowl, combine grated paneer, mashed potatoes, chopped onion, green chilies, coriander leaves, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix everything well until all the ingredients are evenly incorporated.
Divide the mixture into equal-sized portions and shape them into small cutlets or patties. You can shape them into round or oval shapes based on your preference.
Take some bread crumbs in a plate. Roll each cutlet in the bread crumbs, ensuring they are coated evenly on all sides. This will give a crispy texture when fried.
Heat oil in a shallow frying pan or skillet over medium heat. Once the oil is hot, place the cutlets gently in the pan, ensuring not to overcrowd them.
Cook the cutlets for about 2-3 minutes on each side or until they turn golden brown and crispy. Flip them carefully using a spatula to cook evenly on both sides.
Once the cutlets are cooked and have a nice golden-brown color, remove them from the pan and place them on a paper towel-lined plate to absorb any excess oil.
Serve the paneer cutlets hot with your favorite chutney or sauce. They can be enjoyed as is or with mint chutney, tomato ketchup, or any other dip of your choice.
Enjoy the delicious paneer cutlets as a delightful monsoon snack!
PC Social media
