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.
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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
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
- 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.
- 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.
- 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.
- 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.
- Drain in kitchen towel.
- Serve hot with ketchup or green chutney.
- We enjoyed with mint chai (recipe coming up soon)
- 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.