Potato Paneer Cutlets | How to make Potato Paneer Cutlets

By Swapna Sunil  |  20th Jun 2016  |  
4.5 from 2 reviews Rate It!
  • Potato Paneer Cutlets, How to make Potato Paneer Cutlets
Potato Paneer Cutletsby Swapna Sunil
  • Prep Time

    25

    mins
  • Cook Time

    30

    mins
  • Serves

    8

    People

192

2

About Potato Paneer Cutlets Recipe

Potato paneer cutlets are easy to make and make for a perfect starter or snack dish for the day.

Potato Paneer Cutlets

Ingredients to make Potato Paneer Cutlets

  • 1 cup packed : Grated paneer
  • 2 large potatoes : Boiled, peeled and mashed
  • 1 medium : onion finely chopped
  • 1 small : Bell pepper/ capsicum finely chopped
  • 1 small : carrot finely chopped
  • 1/2 cup : cabbage finely chopped
  • 2 nos : Green chilli finely chopped
  • Few sprigs : coriander/ Cilantro finely chopped
  • 1 tsp : Chaat masala
  • 1/2 tsp : Garam masala
  • salt to taste
  • 1 tsp : Red chilli powder
  • 1/2 tsp : Aamchoor powder
  • 1/2 tsp : oil for sauteeing
  • 1 cup : Bread crumbs
  • 1/4 cup : Roasted gram flour/ Besan
  • water as required
  • 2 tbsp : corn starch
  • oil for Deep frying

How to make Potato Paneer Cutlets

  1. In a small bowl add the besan and make this into a batter by adding water as required into slightly thinner batter, that is dripping consistency.
  2. In a pan add 1/2 tsp of oil, once it's hot add the chopped veggies and saute for a couple of mins and later transfer them onto a plate to cool down.
  3. In a deep mixing bowl add the grated paneer, boiled and mashed potato , chopped cilantro , sauteed veggies , all the dry spices , salt and cornstarch and mix them well until combined and dough like texture.
  4. Now take ball sized portions and shape them into cutlets.
  5. Meanwhile start heating up the oil for frying.
  6. Dip these cutlets in besan mix and then roll them in bread crumbs. Lightly press the crumbs so that they stick good to the cutlets, reshape and set aside until oil gets hot.
  7. Once the oil is moderately hot fry them until golden on both the sides.
  8. Later drain them on to a paper towel and serve hot with green chutney or ketchup.

My Tip:

Boil the potatoes just right and drain the water soon after boiling, as excess water gives us hard time in shaping and tends to absorb more oil while frying.

Reviews for Potato Paneer Cutlets (2)

Jyoti Kapoora year ago

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Maithili Thangkhiew2 years ago

Delicious :)
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