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Paneer Cutlet with step-by-step guide and pictures- Post marriage ritual in most Indian states comprises the Rasoi Ceremony when the newly married wife is required to prove her culinary skill through cooking a dish and offering the same to invited guests. Of course, she qualifies for this test only when the guests nod their approval about the quality of the cooked item. However, this varies from region to region, while the food item undergoes change too.
In parts of Rajasthan, for instance, the newly married wife has to prove her gastronomic expertise by rightly roasting a papad by using a stove top (not a microwave where it can be timed, making the job much easier). But when using a gas stove, she has to hold the papad with tongs and start roasting it evenly on a medium heat, making sure that the blisters form evenly without the papad getting charred. Needless to say, any deviation in the process, tend to disqualify her from becoming the ideal wife.
The custom takes a crucial turn in the case of newlywed wives in parts of Bengal where she has a tough time organizing the ‘Bahubhat’ or ceremonial dinner for guests as the ‘bahu’ of the family. In this case, the test is not restricted with merely roasting a papad but a full course repast comprising Biriyani, a type of spiced rice, meat, fish and vegetable curries as also several desserts items, out of which the paneer cutlet stands out as the prize item, especially suited for veggies.
Although most of us are familiar with common paneer recipes such as Palak Paneer, Paneer butter masala, Mutter paneer, Paneer cutlets are beyond the horizon as these dainty items seldom come up on the restaurant menu.
Health benefits of paneer cutlets:
Since paneer cutlets are made from paneer, which again is a derivative of milk, it contains all the virtues of the basic substance. To begin with, it is a good protein snack having the high level of calcium and phosphorus which helps in building and maintaining strong bones and teeth. It also prevents sundry bone diseases such as osteoporosis, joint pain, and tooth decay. Needless to say, paneer cutlets are considered to be a good source of energy, especially for those who do not consume animal protein by way of eating meat products such as mutton, beef or chicken preparations or pork products like ham, salami or sausages.
However, the best part of it is that paneer cutlets have no side effects like giving rise to acidity or indigestion.
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- Bread Crumbs
- In a mixing bowl add grated paneer, boiled potatoes, red chilly powder, garam masala, black pepper, cumin powder, grated ginger, green chilly, ¾ tsp salt, freshly chopped coriander leaves and mix it well.
- Lastly, add 2 tbsp of cornflour for binding, mix it until well combined.
- If the mixture is sticky then you can add bread crumbs also.
- Take a generous portion of paneer mixture and give it round shape like tikki.
- You can give any shape of your choice.
- Repeat the same process to make rest of the cutlets.
To make slurry:
- Put flour, salt in a bowl. Now add water as required and make a thin batter, mix it well till no lumps.
- Now dip each paneer cutlet one by one with maida slurry and then coat with breadcrumbs.
- Prepare rest of the paneer cutlets in the same way.
- You can keep all the coated paneer cutlets in the fridge for 30 minutes so that it will become firm or if you don’t have much time then fry it instantly.
- Heat sufficient oil in a pan on medium high heat, once oil gets heated drop one by one paneer cutlets into the hot oil and fry by turning occasionally till it becomes golden brown in color. Do not overcrowd the pan, fry cutlets in batches.
- Once fried, take them out on an absorbent paper.
- Serve paneer cutlet hot with any green chutney or tomato ketchup.
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See Recipe In हिन्दी (Hindi)