Maize and Panneer Cutlet with Mango Sauce


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Serve it as a starter or snack with summer dip. Nutritious and gluten free cutlet with italian polenta base inspired covering for the cutlet.

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Maize and Panneer Cutlet with Mango Sauce recipe - How to make Maize and Panneer Cutlet with Mango Sauce



Preparation Time:    Cooking Time:    Total Time:     Makes 5 to 6 servings
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For The Covering
1 cup maize flour (makai ka atta)
salt to taste
2 tsp ginger-green chilli paste
1 tbsp chopped coriander (dhania)
2 tsp ghee
water as required

For The Filling
1/2 cup mashed paneer (cottage cheese)
1/4 cup chopped fenugreek (methi)
1/4 cup grated pumpkin
1 tsp freshly ground black pepper (kalimirch) powder
salt to taste
2 tsp ghee
1 tsp cumin seeds (jeera)

For The Mango Sauce
1 cup mango puree
a pinch salt
a pinch sugar
1 tsp ghee
1 cinnamon (dalchini) stick
1 tsp cornflour
a pinch mace (javantri) powder
ghee to roast the cutlets
For the covering

    For the covering
  1. Heat ghee in a pan, add 1/2 cup water and bring to boil.
  2. Add all other ingredients and water to get a thick smooth dough. Mix well. Cook for few a minute and cool.

For the filling

    For the filling
  1. Heat the ghee in a pan, add whole spices.
  2. Add methi and pumpkin and saute.
  3. Add paneer and season it. Keep aside.

For mango sauce

    For mango sauce
  1. Heat ghee in apan, add the cinnamon and all other ingredients. Season it. Simmer for a minute. Serve fresh with hot cutlets. Garnish it with grated panneer while serving.

For cutlets

    For cutlets
  1. Take maize flour roundels tab and make small puris out of it. Fill the above mixture in it center. And bake it or shallow fry it in little ghee until crisp and golden.
  2. Serve it with the above mango sauce.
  3. Garnish it with fresh palak leaves strips and serve fresh.

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This recipe was contributed by damyantiben on 11 Apr 2013

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