Paneer is fresh cheese common in South Asia, especially in Indian, Pakistani, Afghan, Sri Lankan, and Bangladeshi cuisines. It is an acid-set, non-melting farmer cottage cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
Learn How to make Homemade paneer here…
- Corn kernels blanched and coarsely ground- 1cup
- Paneer (cottage cheese) -200 grams
- Potatoes boiled, peeled and mashed -3
- Cheese grated -4 tbsp
- Ginger-garlic-green chilli paste -2 tbsp
- Red chilli powder -1/2 tsp
- Salt to taste
- Garam masala powder -1 tsp
- Bread crumbs- 1 cup(to use in dough)
- Fresh coriander leaves finely chopped -4 tbsp
- Oil to deep fry
To make the cutlet coating
- breadcrumbs-as required
- Grate cottage cheese into a large mixing bowl. Take corn in mixer and give a pulse. Add crushed corn, potatoes, cheese, ginger-garlic-green chilli paste, red chilli powder, salt, garam masala powder and breadcrumbs.
- Divide into equal portions and shape them into round ,cylindrical ,oval cutlets(any shape that you desire).
- Take a bowl.beat eggs and corn flour (it prevents breakage of cutlets). Dip each cutlet in the mix and coat with just enough breadcrumbs..dust off excess breadcrumbs from the cutlets.
- Heat sufficient oil in a kadai, deep fry the cutlets, a few at a time, till golden and crisp on the outside. Do not stir while frying as these cutlets are very soft and may break if stirred.
- Drain in metal colander.Avoid using tissues..since it will make the cutlets soggy.Serve hot with tomato ketchup or any chutney u desire..
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