Paneer cutlet recipe with step by step photos. Sharing a very healthy and tasty paneer cutlet recipe with refreshing flavor of mint leaves. I recently tried mint cheese balls and was inspired to try these yummy paneer cutlets then. This is a very basic recipe where mashed potatoes and paneer mixture is mixed with mint paste and cutlets are made.
These paneer cutlets have a fresh green tint apart from begin very tasty and crispy. I used toasted bread crumbs to coat the cutlet and they were crispier that way.
To make paneer cutlet recipe, I have used store bought paneer. Homemade paneer works well too. The binding agent I have used here is gram flour. Using gram flour is much healthier than using corn flour or maida in cutlet recipes where ever possible. As always I have shallow fried the cutlets with just 3 teaspoons oil. If you are pressed for time, you can deep fry them. You can even grill or bake the paneer cutlets.
Serve paneer cutlets with spicy red chutney or ketchup as snack or starter.
Here is how to make paneer cutlet recipe with step by step photos. If you are looking for more cutlet recipes do check hara bhara kabab, peas cutlet, rava tikki , aloo tikki recipe
Step by step paneer cutlet recipe.
1. Boil, peel and mash the potatoes. To that add very well crumbled paneer, salt, chaat masala powder and chili powder. Add 2-3 tablespoons gram flour and mix well.
2. Grind 1/2 cup tightly packed mint leaves to a smooth paste along with green chilies, cumin seeds, ginger garlic and lemon juice.
3. Add the mint paste to the potato mixture. make a dough. Add more gram flour if the mixture is very loose.
4. Shape into cutlets. Roll over bread crumbs and shallow fry or deep fry as required. Serve paneer cutlet hot.
You can make this vegan by using tofu instead of paneer.
Paneer cutlet recipe card below:
Paneer cutlet recipe with mint | Pudina paneer cutlet recipe
1 CUP = 250 ml
Ingredients
- 2 big potatoes boiled, peeled and mashed
- 1.5 cups crumbled paneer OR tofu for vegan
- 2-3 tablespoons gram flour
- 1/2 teaspoon chili powder
- 1/2 teaspoon chaat masala powder
- 1/2 cup toasted bread crumbs
- Salt
- Oil for shallow frying
- For mint paste
- 1/2 cup tightly packed mint leaves
- 2-3 green chilies
- 1 tablespoon lemon juice
- 1 teaspoon crushed ginger garlic
Instructions
- Boil, peel and mash the potatoes. To that add very well crumbled paneer, salt, chaat masala powder and chili powder. Add 2-3 tablespoons gram flour and mix well.
- Grind 1/2 cup tightly packed mint leaves to a smooth paste along with green chilies, cumin seeds, ginger garlic and lemon juice.
- Add the mint paste to the potato mixture. make a dough. Add more gram flour if the mixture is very loose.
- Shape into cutlets. Roll over bread crumbs and shallow fry or deep fry as required. Serve paneer cutlet hot.
Notes
2. You can use corn flour instead of gram flour
3. You can use pulsed poha/aval instead of bread crumbs
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