Green Peas, Potato and Paneer Cutlet

Green Peas, Potato and Paneer Cutlet

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 arranged properly and deep-fried. You need to set aside a bit of time to make it, but it is definitely worth doing so.

Preparation Time: 30 mins
Cooking Time: 30 mins
Makes 12 cutlets

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.