Sattu Filled Oats Paneer Cutlets

Name: Sattu Filled Oats Paneer Cutlets
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: For the cutlets; 1/2 cup crumbled paneer (cottage cheese); 1/2 cup boiled and mashed potatoes; 1/2 cup masala oats; 1/2 teaspoon chilli powder; 1 tablespoon cornflour; 1/4 teaspoon salt or to taste; For the filling; 1/2 cup chana Sattu flour; 2 teaspoon cashew powder; 1/2 teaspoon dry coriander powder; 1/2 teaspoon red chilli powder; 1/4 teaspoon garam masala; 1 teaspoon garlic powder; 1 pinch cinnamon powder; 1/2 teaspoon garam masala; 1/4 teaspoon salt or to taste; 1 cup oil for frying

Sanchita Mittal @sm_thechef

Delhi

#Diwali
Sattu Filled Oats Paneer Cutlets can be served as a delectable starter in any party or a special occasion. This is my innovative version of incorporating chana sattu with oats and cottage cheese to make a delicious and healthy starter or a snack, using olive oil.
It is crunchy outside and soft inside with flavourful sattu filling in the centre

Sanchita Mittal @sm_thechef

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Ingredients

30 minutes

8 servings

For the cutlets
1/2 cupcrumbled paneer (cottage cheese)
1/2 cupboiled and mashed potatoes
1/2 cupmasala oats
1/2 teaspoonchilli powder
1 tablespooncornflour
1/4 teaspoonsalt or to taste
For the filling
1/2 cupchana Sattu flour
2 teaspooncashew powder
1/2 teaspoondry coriander powder
1/2 teaspoonred chilli powder
1/4 teaspoongaram masala
1 teaspoongarlic powder
1 pinchcinnamon powder
1/2 teaspoongaram masala
1/4 teaspoonsalt or to taste
1 cupoil for frying

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Steps

30 minutes

1

Combine all the ingredients listed for making the cutlets, in a deep bowl and mix well.
2

Divide the mixture into 8 equal portions and keep aside.
3

Mix all the dry ingredients for the filling in another bowl.
4

Now flatten the potato oats mixture and fill with 1 teaspoon sattu mixture.
5

Now gather from all sides and roll into an oval or a medallion or cylindrical shaped cutlet.
6

Heat the oil in a deep kadhai/wok and deep-fry, 2 or 3 cutlets at a time, till they turn golden brown in colour from all the sides.
7

Drain them out on an absorbent paper
8

Serve immediately garnished with onion slices, fresh coriander and lemon juice
9

Enjoy hot and crisp cutlets with ketchup or green chutney