crispy on the out of doors, soft and flavorful internal. Perfect as a snack or appetizer.
🧀 Paneer Cutlet Recipe
Elements:
250 grams paneer (cottage cheese), grated or crumbled
2 medium boiled potatoes, mashed
1 small onion, finely chopped
2 green chilies, finely chopped (regulate to taste)
1 tsp ginger-garlic paste
1 tsp garam masala
1 tsp pink chili powder
1 tsp chaat masala (non-compulsory)
2 tbsp fresh coriander leaves, chopped
Salt to taste
Three-four tbsp bread crumbs (plus more for coating)
2 tbsp cornflour or all-cause flour (for binding)
Oil for shallow frying
Commands:
Prepare the combination
In a massive bowl, integrate grated paneer, mashed potatoes, chopped onion, green chilies, ginger-garlic paste, garam masala, red chili powder, chaat masala, coriander leaves, salt, and bread crumbs.
Blend well until the whole lot is blended. If the combination feels too tender, upload more bread crumbs to help bind.
Shape the Cutlets
Divide the aggregate into same portions and form each into spherical or oval patties.
Coat the Cutlets
In a small bowl, blend cornflour with a touch water to make a skinny batter.
Dip each cutlet into the batter, then roll it in bread crumbs to coat frivolously.
Fry the Cutlets
Heat oil in a pan over medium warmth.
Shallow fry the cutlets till golden brown and crispy on both facets (about three-4 minutes according to side).
Drain on paper towels to dispose of excess oil.
Serve hot
Revel in paneer cutlets with inexperienced chutney, ketchup, or your preferred dip!
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