Ingredients
- Paneer (cottage cheese): 200g, grated
- Boiled potatoes: 2 medium, mashed
- Bread crumbs: ¼ cup (plus extra for coating)
- Green chilies: 1-2, finely chopped (optional)
- Ginger: ½ tsp, grated
- Coriander leaves: 2 tbsp, finely chopped
- Garam masala: ½ tsp
- Red chili powder: ½ tsp (optional)
- Cumin powder: ½ tsp
- Salt: to taste
- Lemon juice: 1 tsp
- Oil: for shallow frying
Preparation
In a mixing bowl, combine grated paneer, mashed potatoes, bread crumbs, green chilies, ginger, coriander leaves, garam masala, red chili powder, cumin powder, salt, and lemon juice.
Mix well to form a smooth dough-like consistency.
Divide the mixture into equal portions. Shape each portion into a round or oval patty.
Roll each cutlet in bread crumbs to coat evenly. Press gently to ensure the crumbs stick well.
Heat oil in a non-stick pan for shallow frying.
Place the cutlets on the pan and cook on medium heat until golden brown and crisp on both sides.
Serving Size: Makes 6-8 cutlets.
Notes
- You can add finely chopped vegetables like carrots, beans, or peas for extra nutrition.
- For a healthier option, bake the cutlets in a preheated oven at 200°C (390°F) for 20-25 minutes, flipping halfway.
- Use roasted gram flour (besan) instead of bread crumbs for a gluten-free version.
