Paneer vegetable cutlet

Name: Paneer vegetable cutlet
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 100 g paneer; 3 boiled potatoes; 1 carrot finely grated; 1 beetroot finely grated; 1 capsicum; 1 onion; 2 green chilli; 1 tsp ginger garlic paste; 1 tbsp oil; as required Salt; 1/2 cup bread crumbs; as required Oil for deep frying; 2 tbsp all-purpose flour / 1 tbsp corn flour with 1/4 cup water; as required Bread crumbs

Travel with Hena @sofi1990

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#Nov#w3
#paneer vegetable cutlet
#children’s day special
# Cookpad

Travel with Hena @sofi1990

Qatar

#Nov#w3
#paneer vegetable cutlet
#children’s day special
# Cookpad

Saved

Ingredients

30 minutes

4 servings

100 gpaneer
3boiled potatoes
1carrot finely grated
1beetroot finely grated
1capsicum
1onion
2green chilli
1 tspginger garlic paste
1 tbspoil
as requiredSalt
1/2 cupbread crumbs
as requiredOil for deep frying
For dipping ingredients
2 tbspall-purpose flour / 1 tbsp corn flour with 1/4 cup water
as requiredBread crumbs

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Steps

30 minutes

1

First washed vegetable thoroughly and chopped and set aside.Then boiled potatoes until soft and mashed keep aside.
2

Heat oil in a pan add onion, chili sautés it is golden brown. Then add ginger garlic paste and sauté for a few seconds.
3

Then add chili powder, Garam masala powder, and vegetables and sauté well. Stir all the vegetables and add salt mix well. Turn off the flame. Now mix vegetables, mashed potatoes, crumbled paneer and add 1/4 cup bread crumbs and mix it well.
4

Roll out the entire vegetable paneer mix into a cutlet. Dip each cutlet in the maida corn flour paste and roll in bread crumbs. If you want you can use a beaten egg. Then keep it in the freezer for 10 to 15 mins.
5
6

The heat required oil and fry cutlets on both sides till golden brown.
7

Paneer vegetables cutlet is ready serve hot with tomato sauce enjoy.