Everyone in my family just loves these Paneer Cutlets. They’re quick, simple, nutritious and always a winner at any tea time, iftaar or eid spread!
Ingredients: Paneer Cutlets
Crumbled Cottage cheese(Paneer) 1 1/2 cup
Shredded cabbage 1 cup
One small onion chopped finely
Fresh coriander leaves 2tbsp
4-5 Big green chillies finely chopped
Salt and pepper to taste
Method: Paneer Cutlets
Take the crumbled cottage cheese, mix all the ingredients together and bind them with hand or a spoon.
Adjust salt and pepper. Next, make small cutlets around 2 inches in diameter.
Once the entire mixture is used up, make a thick maida (white flour) paste. (Mix some salt in it and add water to make a paste). It should be of about medium consistency.
First dip each cutlet in the maida (flour) mixture and then coat in breadcrumbs.
Shape well and ensure that each one is entirely covered in crumbs.
Heat oil in a wok. The oil should be fairly hot. Fry the cutlets in batches of 3 or 4 depending upon size of the wok.
When golden brown, remove and drain oil on a tray layered with kitchen paper.
Serve hot with tomato ketchup or any sauce you prefer.