Paneer Cutlet Recipe - Healthy & Easy Snack Recipes - How To Make Paneer Cutlets | Stuffifood
Welcome to Stuffifood.Today I'm sharing a healthy quick paneer cutlet which can be enjoyed as a snack or as a side dish by the whole family these paneer cutlets are crispy and crunchy and they are very easy to make at home kids will love this as a healthy evening snack I have already finely chopped half of a medium onion, two green chilies, 1/4 inch of ginger, and 2 tbsp coriander leaves into a bowl I'm adding in 100 grams of grated paneer and into that, I'm grating in one medium-sized boiled potato. Add in half tsp turmeric powder, half teaspoon freshly ground black pepper powder note that adding black pepper powder when using turmeric will help the turmeric absorb faster into your body add in one teaspoon roasted jeera powder, 1 teaspoon pink Himalayan salt, or as needed, 1/2 TSPgaram masala, 1 tsp amchur powder also known as dry mango powderI'm also grinding 2 bread slices in my chutney grinder and once ground keep the bread crumbs aside now add in 2 TSP arrowroot powder, arrowroot powder is a healthier alternative to corn flour add in the chopped onion green chilies ginger coriander leaves mix all those really well and add in the bread crumbs into the mix and again mix well and now the cutlet mix is ready and for the coating, I'm grinding 3 slices of bread I'm crumbling the bread slices into the same chutney grinder and once ground transfer the bread crumbs to another bowl.
to season the bread crumbs I'm adding in 1 TSP freshly ground blackpepper powder you can increase or decrease black pepper to suit your tastenow give this all a mix and keep aside to roll the cutlets first applyunrefined or wood pressed coconut oil on your palms and then take a small portionand roll the cutlets into an oval shape or into your desired shape and then rollit in the breadcrumbs and keep it on a plate make cutlets like this with therest of the dough mix Heat a small cast iron kadai add in someunrefined or wood pressed coconut oil once the oil is heated carefully add inthree cutlets and allow it to fry on medium flame I prefer to use a smallspoon like this to turn over the cutlets if using a large spatula the cutlets maybreak so I always prefer to use a spoon like this which is actually my picklespoon also this kadai is very small and it isideal to fry three cutlets at a time once the cutlets are fried and brown andcrisp remove them to a plate now I prefer the cutlets hot and freshso I keep the rest of the rolled cutlets in an airtight glass container ideallykeep a paper napkin on the bottom and on the top to prevent moisture formationkeep this in the fridge and it will stay good for three to four days this way youcan serve hot and fresh cutlets each time so guys you try this recipe and letme know how it turned out . thank you
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