Paneer Aloo Cutlets
Paneer Aloo Cutlets are very tempting and super easy to make. Kids can eat them easily and will love the crisp taste of these cutlets. Amazing taste of paneer with mushy potatoes perked up with green chilies, ginger and some spices make these cutlets mouthwatering. Indeed, every bite of these cutlets are an experience to savor.
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- Paneer - 1/3 cup, grated
- Potato - 2, medium, boiled and mashed
- Poha (beaten rice) - 1/4 cup
- Bread crumbs - 1/2 cup
- Sesame seeds - 1 Tsp
- Cumin seeds - 1 Tsp
- Green chilies - 2, finely chopped
- Ginger - 1 inch piece, grated
- Red chili powder - 1/4 Tsp
- Amchoor powder - 1/2 Tsp
- Cashews - 7-8, cut into halves
- Coriander leaves - 2 Tbsp, finely chopped
- Salt to taste
- Oil for deep frying the cutlets
- Wash and soak Poha in water for 20 minutes. Drain the water and keep it aside.
- In a mixing bowl mix together potato, sesame seeds, paneer, cumin seeds, soaked poha, ginger, green chilies, red chili powder, amchoor powder, coriander leaves and salt.
- Mix them gently and make a dough.
- Take some oil in your hands and make small balls from the dough. Press these balls gently in your palms and make small round cutlets.
- Take cashew halves and put them in the center and press gently.
- Spread bread crumbs in a plate. Coat all the cutlets in the breadcrumbs.
- Once all the cutlets are coated with bread crumbs. Take the cutlet in your hand and smoothen the cutlets from all the sides.
- Now heat the oil at medium heat and deep try these cutlets till they are golden and crispy from both the sides.
- Enjoy these paneer aloo cutlets with tomato ketchup, coriander chutney or any dip of your choice.
- Make sure that the edges of the cutlets are smooth and do not have open cracks otherwise they can break while frying.
- Make sure to boil the potatoes 2-3 hours ahead of time and keep it in fridge for sometime.
- You can stuff these cutlets in burgers, sandwiches or pita bread also.
Hungry soul by Abha http://www.hungrysoulbyabha.com/