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PrintPANEER & CORN CUTLETS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the pan and add in the milk, stirring continuously for about 5-10 minutes or until dry and forms a lump.
- Add corn and coriander, mix well. Remove from fire and transfer to a big bowl.
- Add all other ingredients except the coating ingredients. Mix well and adjust seasoning.
- Make heart shaped cutlets, dip them in maida batter. Then roll in bread crumbs spread on a plate.
- Deep fry 1 piece at a time. Serve hot with Sauce or mint chutney.
INGREDIENTS
- 120 grams suji (semolina), Roasted
- 200 ml milk
- 150 grams paneer (cottage cheese) - mashed
- 100 grams cooked corn kernels (fresh or tinned)
- 50 grams coriander leaves - chopped
- Salt to taste
- ½ teaspoon garam masala
- ½ teaspoon red chili flakes
- ½ teaspoon chaat masala
- 2 teaspoon lemon juice
- ¼ cup bread crumbs
- 2 tablespoons maida dissolved in 50 ml water to get a thin maida batter
- IDHAYAM MANTRA peanut Oil for frying
7 comments for “Paneer & Corn Cutlets”
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Hi, When r v supposed to add Suji (semolina)
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