Paneer Cutlets By Chef Zarnak

Paneer Cutlets

Paneer Cutlets:


Potatoes boiled 4
Cottage cheese 300 gm
Coriander chopped 2 tbsp
Green chilies chopped 6
Onion chopped 1
Cabbage chopped 3/4 cup
Bread slices 3
Salt to taste
Flour 3/4 cup
Bread crumbs as required
Oil for frying
Tomato ketchup to serve


Mash the potatoes very well. Crumble the cheese well. Soak the bread slices in water for 2 minutes and then squeeze out the water. Mix the potatoes, cheese, coriander, chilies, cabbage, onions and bread slices very well and add salt. Shape into cutlets. Mix the flour very well in 1 ½ cup of water. Dip each cutlet in this paste and roll into bread crumbs. Just before serving, deep fry in oil. Serve hot with tomato ketchup.

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