Paneer and Vegetable Cutlet (Cottage Cheese Vegetable Patty) is a delicious snack that is crisp from outside and soft inside. This lip smacking tikki is made with a combination of vegetables along with paneer (cottage cheese). I have used carrot, beans, cabbage, capsicum and potato but you can use any combination of your choice. This recipe is packed with vitamins and proteins.
Easy to follow steps are available below for making this dish which can be served as a teatime snack or for breakfast or as appetiser. Enjoy with ketchup, Mint Chutney or Yogurt dip.
You may like to try our other recipes Paneer Nuggets, Vegetable Corn Balls and Cauliflower Fritters.
Yield: 8 to 10
Prep time: 15 minutes
Total time: 50 minutes
Ingredients For Paneer And Vegetable Cutlet
1 cup paneer grated (cottage cheese)
½ cup onion chopped fine
1 tablespoon garlic chopped fine
½ cup carrot minced
¼ cup beans minced
¼ cup cabbage minced
¼ cup capsicum minced
½ cup potatoes boiled and mashed
1 teaspoon lemon juice
1 teaspoon pepper
1 tablespoon roasted powder (jeera, red chilli, dhania)
Salt to taste
½ + ¼ cup bread crumbs
2 tablespoon maida (plain flour)
2 +2 tablespoon corn starch
2 tablespoon oil
Directions For Paneer And Vegetable Cutlet
- Heat oil in a pan; add garlic, onion and saute for 2 minutes.
- Add carrot, beans, cabbage, capsicum and saute for 4 minutes on high heat.
- Add potato and saute for 2 minutes.
- Add paneer, pepper, masala powder and saute for 2 minutes.
- Switch off the heat and let it come to room temperature.
- Add salt, ¼ cup bread crumbs, 2 tablespoon corn starch, and lemon juice and mix well.
- In a shallow dish mix 2 tablespoon corn starch, maida and make slurry by adding water.
- Now take a portion of the vegetable batter and make Patties of desired shape and thickness.
- Dip in the slurry and then roll in bread crumbs to coat evenly.
- Heat oil and fry to golden brown or shallow fry or else air fry for oil less patties.
