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.

Check out my

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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

     

Method:

• 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)

Notes:

• 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.