Paneer cutlet recipe | Millet paneer cutlet

Paneer cutlet with millet, i tried this for the first time in a cookery class here in Singapore. Even when i was trying this at home before the class, it was a loved by everyone. Also it was a super hit recipe in the class too. Paneer and cooked millet are the main ingredients and gram flour |kadalai maavu is used for binding. It is a perfect starter for parties. Also you can stuff this inside the burger and serve for kids. I won't say this is a healthy cutlet recipe but you can make it healthy by cooking the cutlets on a pan.
Paneer millet- cutlets

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Paneer cutlet recipe

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Makes: 14
    Paneer crumbled  3/4 cup
    Cooked millet  1 cup
    Onion  1
    Capsicum  1/4 cup
    Besan | kadalai maavu| gram flour 3 tblsp
    Garam masala  1 tsp
    Red chili powder  1 tsp
   Coriander leaves and mint  2 tblsp
   Oil  for deep frying
   Salt  as needed

Paneer millet cutlet
  • If you have paneer cubes crumble the paneer by putting them in hot water for 10 minutes. Ensure it has not much moisture.
  • I used the samai millet | barnyard millet. I cooked 1/4 cup of millet in 1/4 cup of water in pressure cooker for 3 whistles.
  • Let this cool completely. 
  • Chop the onions, capsicum, coriander and mint leaves very finely.
  • In a wide bowl, add the crumbled paneer, cooked millet, besan, capsicum, onion,red chili powder, garam masala, salt, coriander leaves and mint leaves.
paneer millet cutlet 1
  • Mix this well. Ensure the mixture is dry and tight. If you feel it is loose add 1-2 tblsp extra gram flour| kadalai maavu.
  • If you are planning to tawa fry this cutlets, dry roast the besan flour and add.
  • Take a lemon sized portion of the dough.
paneer millet cutlet 2
  • Flatten it as we do for cutlets. Else you can make it as an oblong shape. 
  • Once you are done with shaping, if you have time, keep it inside the refrigerator. 
millet paneer cutlet 3
  • Else you can start frying the cutlets.
  • You can keep it for a day and fry later too.
  • Heat oil for deep frying. Keep the flame in medium.
  • Fry the cutlets in batches.
  • Fry till it turns golden brown colour. Do not keep the flame too high, else the inside will not get cooked.
paneer millet cutlet 4
  • Drain in kitchen towel.
  • Serve hot with ketchup or green chutney.
  • We enjoyed with mint chai (recipe coming up soon)
Paneer -cutlets
  • I used barnyard millet(samai). You can use any millet of your choice.
  • Ensure the rice is not cooked with too much water.
  • Instead of besan flour, you can use rice flour or maida too.
  • Finely grated carrots, broccoli can also be added.
  • Always fry this in a medium flame. 
  • Instead of paneer potato can be used.
  • You can tawa fry the cutlets, if doing so dry roast the gram flour for 5 to 7 minutes till emits a nice aroma and add to the paneer mixture.
  • Paneer cutlet with millet stays good even after 30 minutes from frying.


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  1. Awesome looking cutlets. Iam ready to try this weekend. Thanks for posting this recipe

  2. Samai is little millet, barnyard is kudiravali, cutlets are awesome😛

  3. Samai is little millet, barnyard is kudiravali, cutlets are awesome😛

  4. Hi

    The recipe says cooking 1/4 cup of millet in 1/4 cup of water. So what about the rest of the millet? As under ingrediants you have said 1 cup of millet.

    1. When you cook the 1/4 cup of millet it will give 1 cup of cooked millet.