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Photo of PANEER AND MIXED VEGETABLE CUTLETS/PATTIES by Farrukh Shadab at BetterButter


Farrukh Shadab
20 minutes
Prep Time
15 minutes
Cook Time
6 People
Read Instructions Save For Later


Here comes another snacky feast for the month. You may forget every other thing when you start experiencing the perfect crispness and the melt in mouth property of these “Paneer and mixed veggies cutlets/patties”. This is just a perfect vegetarian delight and I am sure all you lovely vegetarians would love it.

Recipe Tags

  • Veg
  • Kitty Parties
  • Frying

Ingredients Serving: 6

  1. 200 gms paneer(cottage cheese) grated
  2. 1 cup cabbage finely chopped/shredded
  3. ½ cup French beans finely sliced
  4. ½ cup carrot finely chopped/grated
  5. ½ cup capsicum finely chopped
  6. 1 cup green peas
  7. 4 nos large potatoes boiled and grated/mashed
  8. 1 nos large onion finely chopped
  9. 3 nos bread slices
  10. 4 tbsp milk
  11. 2-3 nos green chilies finely chopped
  12. 1 tsp coriander powder
  13. ¾ tsp cumin powder
  14. 1 tsp dry mango powder(amchoor)
  15. 1 tsp garam masala powder
  16. ¼ cup coriander leaves finely chopped
  17. 2 tbsp mint leaves fresh(chopped) or dried
  18. Salt and pepper to taste
  19. 2 tbsp (30 ml) oil
  20. For coating:
  21. ½ cup maida (all-purpose flour)
  22. water as required
  23. Bread crumbs as required
  24. oil for frying


  1. Heat 2 tbsp of oil in a pan, add onions and fry on high heat till it turns pink. Add beans, green peas, carrot, cabbage and sauté well on high heat for a minute. Cover and cook for a 2-3 minutes.
  2. Add capsicum, cumin powder, coriander powder, green chilies, garam masala powder, dry mango powder, little salt and mix well. Cook for another 2 minutes.
  3. Add boiled potatoes and mix very well. Cook for another minute. Stir to avoid burning. Mixture should be dry and everything should get combined well. Take it off the heat and allow it to cool.
  4. Put the bread slices in blender or chopper and give it a pulse to make it crumb. In a large bowl combine cooked veggies mixture, bread, milk, coriander leaves, mint leaves, salt and pepper. Mix very well.
  5. Divide the mixture into equal balls depending upon the size of the cutlet you prefer to make. Take each ball and flatten it between the palms to make it like tikkis (patties). Refrigerate the tikkis for 30 minutes.
  6. For Coating:
  7. In a bowl combine all-purpose flour and water, mix well to form a batter of cream consistency that coats a back of the spoon. It should not be too thin or too thick.
  8. Dip one patty (tikki) in the batter and then coat it very well with the bread crumbs. Repeat the same for all. Refrigerate the cutlets for another 30 minutes. (At this stage it can be freezed for storage).
  9. Heat enough oil in deep pan or kadhai. Deep fry the cutlets till they are golden brown and crisp. Do not fry on very high heat as this will burn the cutlets.
  10. Serve them warm and crisp with sauce or chutney of your choice.

Reviews (18)  

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Shalini Hotwani Nathani
Shalini Hotwani Nathani   Feb-10-2018

You haven't mentioned wen to add paneer

sana Tungekar
sana Tungekar   Jan-06-2018

Very nice

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