Green Peas, Potato and Paneer Cutlet


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Green peas, potato and paneer cutlet is an elaborate recipe, but not difficult to make. It involves making paneer mixture, potato mixture and a green peas mixture—all of which is to be be mixed well and deep-fried. You need to set aside a bit of time to make it, but it is definitely worth doing so.

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Makes 12 cutlets
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Ingredients


For The Green Peas Mixture
1 1/2 cups boiled green peas , lightly mashed
1 1/2 tsp oil
1 tbsp finely chopped green chillies
2 pinches soda bi-carb
2 tsp lemon juice
1 tsp sugar
salt to taste

For The Potato Mixture
1 1/4 cups boiled peeled and mashed potatoes
1 tbsp finely chopped green chillies
1/2 tsp turmeric powder (haldi)
1 tsp sugar
salt to taste
2 tsp oil

For The Paneer Mixture
1/2 cup grated paneer (cottage cheese)
1/4 tsp finely chopped green chillies
1 tsp cornflour
salt to taste

For Cooking
1 cup plain flour (maida) dissolved in 1 1/2 cups of water
bread crumbs for rolling
oil for deep-frying

For Serving
tomato ketchup

Method
For the green peas mixture

  1. Heat the oil in a non stick pan, add the green chillies and sauté on a medium flame for a few seconds.
  2. Add the green peas, soda-bi-carb, lemon juice, sugar and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Remove from the flame and keep aside to cool completely.

For the potato mixture

  1. Combine the potatoes, green chillies, turmeric powder, sugar and salt in a bowl and mix well.
  2. Heat the oil in a broad non-stick pan, add the potato mixture and cook on a medium flame for 1 minute, while stirring continuously.
  3. Keep aside to cool slightly.

For the paneer mixture

  1. Combine all the ingredients in a bowl, mix well and keep aside.

How to proceed

  1. Combine the green pea mixture, potato mixture and paneer mixture in a bowl and mix well.
  2. Divide the mixture into 12 equal portions and shape each portion into a 67 mm. (2½“) diameter thick round cutlet.
  3. Dip each cutlet in the plain flour-water mixture and roll in the bread crumbs till it is evenly coated from all the sides.
  4. Heat the oil in a kadhai and deep-fry the cutlets, 2 to 3 at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper.
  5. Serve immediately with tomato ketchup.
RECIPE SOURCE : Desi KhanaBuy this cookbook
1 review received for Green Peas, Potato and Paneer Cutlet
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Payal Parikh 86February 19, 2013

These are a great combination of green peas, potatoes and paneer. they are crunchy from outside and soft from inside...worth a try !

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Helpful reviews for this recipe
Reviewed February 19, 2013by Payal Parikh 86

These are a great combination of green peas, potatoes and paneer. they are crunchy from outside and soft from inside...worth a try !

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