Baked Paneer Cutlet
Baked paneer cutlet are easy to prepare crisp low-calorie vegetable cutlet made with indian cottage cheese and mixed vegetables. a healthy low-calorie vegetarian snack .
Ingredients
Veggies for paneer cutlet
- 1 potato medium, boiled
- 1 carrot small, boiled
- 1 green chilli optional
- 2 tablespoons corainder leaves chopped
For Paneer Cutlet
- 200 grams paneer crumbled
- ½ tablespoon ginger garlic paste
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon chili powder
- ¼ teaspoon chat masala powder
- ¼ teaspoon garam masala
- salt to taste
- 3-4 tablespoons breadcrumbs
- 1 teaspoon oil or cooking oil spray
Instructions
- Pre-heat the oven in fan mode at its maximum temperature.
Making dough for paneer cutlet
- Wash and boil potato, carrot until soft. In a bowl, mash boiled potato and boiled carrot together and mix well.
- Add crumbled or grated paneer, finely chopped onions, green chilli if using, coriander, ginger garlic paste, spice powders and salt to taste.
- Combine everything well and mix into a dough-like consistency without adding any water. If the dough is not forming well, add breadcrumbs to adjust the consistency.
Preparing paneer cutlet and baking
- Wipe your hands clean, apply oil if necessary,Take a small portion of dough, roll it into small balls.
- Slightly press the balls to form patties. you can place the ball on baking paper and do it if you find it difficult to make on your hand.
- Step 6: Add breadcrumbs or blitzed oats onto a wide plate. coat the paneer cutlet with crumbs on both sides. Repeat it for all the cutlets. you could optionally keep the patties in the fridge for 30 minutes.
- Line the paneer cutlets on baking paper and spray cooking oil.
- Bake the cutlets in a pre-heated oven at 180 C for at least 20-25 minutes by checking in between halfway through and flipping.
- Serve baked paneer cutlet hot with any sauce or dip or mint chutney or mint cilantro chutney or yogurt dip.
Notes
- Make sure the boiled vegetables are not left in water for a long time, this avoid any excess moisture going into the dough. the best texture can be offered by potatoes and carrots as they bind the dough well. Use fresh and not frozen.
- If making paneer at home, make sure it is drained off all excess liquids i.e whey water. it has to be crumbled or grated well.
- Refrigerate the paneer cutlets for at least 30 minutes before baking them if you think they are too crumbly and soft.
- Use good quality breadcrumbs or blitzed oats or sooji/semolina for coating the cutlets.
- If you can’t bake, do a shallow fry with little oil but never deep fry as the paneer culets can be easily broken.
- You can also use pressed and crumbled tofu instead of paneer to make vegan cutlets.
- Baked paneer cutlets can be refrigerated for up to 2 days and frozen for a month. Make a note of the expiry date of milk and paneer as out of date dairy products can cause stomach issues.
- Paneer cutlet can be served with any dips and chutneys like tomato ketchup, mint cilantro chutney etc. I make it a light lunch by adding a big salad on the side.
- My baked paneer cutlet can be used as a burger patty too. cut them into cubes and wrap them up with salad and a drizzle of sauce.
- Stuff baked paneer cutlet in pitta bread instead of falafel.
- The nutritional value is approximate and for one cutlet, the servings depend on the size of the cutlets
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Nutrition
Calories: 117kcalCarbohydrates: 9gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 42mgPotassium: 149mgFiber: 1gSugar: 1gVitamin A: 1294IUVitamin C: 6mgCalcium: 135mgIron: 1mg
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