पनीर कटलेट - मसालेदार क्रिस्प रेसिपी Cripsy Paneer cutlet | Bonus sauce / Dip recipe
Sometimes, you can't see the thing in front of you. Right? These days, we are playing the game of making words. So, there's a word in front of you and you just sit like this for 15 minutes and you can't see that it's H-U-T-H-U-T, make it.
Similarly, we had paneer cutlet in front of us, but we haven't seen it for 3 years.
Today, we'll make Masaledar Paneer Cutlet. Okay? That game is good, but the name of the game is Word Trip. Do try it, it keeps your brain active in old age.
I am saying it for myself.
Spicy Crispy Paneer Cutlet Recipe
Ingredients:
For the Cutlets:
Paneer (Cottage Cheese): 500 grams
Boiled Potatoes: 2 medium-sized
Carrot: 1 (grated)
Onion: 1 medium (finely chopped)
Ginger: 1-inch piece (grated)
Coriander Leaves: Finely chopped
Red Chili Powder: 1 teaspoon
Cumin Powder: 1/2 teaspoon
Coriander Powder: 1/2 teaspoon
Black Pepper Powder: 1/2 teaspoon
Roasted Pumpkin Seeds (or Cashews): 2 tablespoons
Semolina (Rava): 2 teaspoons
Breadcrumbs: For coating
Salt: To taste
Oil: For frying
For Tadka Sauce (Dip):
Tomato Ketchup: 1 cup
Mustard Seeds: 1/2 teaspoon
Curry Leaves: 8-10
Green Chili: 1 (finely chopped)
Chili Flakes: 1 teaspoon
Oil: 1 tablespoon
Method:
To Make Cutlets:
1. Marinate the Paneer:
Sprinkle red chili powder, cumin powder, coriander powder, and a pinch of salt over the paneer pieces. Let them sit for 5 minutes.
2. Prepare the Masala:
Heat some oil in a pan.
Add onions and ginger, sauté until golden brown.
Add grated carrots and cook for 2-3 minutes.
Stir in chopped coriander leaves, mix thoroughly, and allow it to cool.
3. Make the Cutlet Mixture:
Mash the paneer in a bowl.
Add boiled potatoes, roasted pumpkin seeds, and the masala mixture.
Mix well, then add semolina to bind the mixture.
4. Shape the Cutlets:
Take small portions of the mixture and shape them into round, flat, or desired shapes.
Coat them in breadcrumbs.
5. Frying:
Deep fry in medium-hot oil until golden and crispy.
Alternatively, air fry or shallow fry as per your preference.
To Prepare the Tadka Sauce (Dip):
1. Heat oil in a pan.
2. Add mustard seeds and let them splutter.
3. Add curry leaves, green chili, and chili flakes.
4. Stir in the tomato ketchup and cook for a minute.
Serving:
Serve the hot, crispy paneer cutlets with the spicy tadka sauce on the side.
Note: Ensure the cutlet mixture is free from excess water before frying. For extra crispiness, double fry the cutlets.
Tips:
Instead of breadcrumbs, you can use crushed flattened rice (poha) or sev.
Use leftover mixture to make parathas or sandwiches.
Enjoy these paneer cutlets that are crispy on the outside and soft on the inside!
Detailed Method
So, you need to make paneer cutlet. Fish. Paneer, obviously.
Now, we won't leave the paneer like this. We don't leave it to anyone, how will we leave the paneer like this? So, we'll do something different with the paneer in life. For this, we'll marinate the paneer.
I thought, what is this, showing the same English style cutlet, you'll be saved. You shouldn't be allowed to be saved like this. We'll put salt on the paneer.
Red chili powder. Cumin powder. Coriander powder.
Taste everything, don't waste anything. This way, you'll get the knowledge of life in tasting and wasting. The thing is, in paneer cutlet, the tasteless raw paneer is added.
What should I show you? You'll also say, a man came from so far, took a bath, got ready, stood up, put on make-up, added raw paneer and made a paneer cutlet. This shouldn't happen, right? It's better to give something. Isn't it? In the end, you don't know when to fry it in the wok.
So, basically, I thought of making a masala paneer like this. One thing is, we have to dry the water of the paneer. So, the water of the paneer dries after frying.
Secondly, the flavor of the paneer obviously gets better. Thirdly, the upper part of the paneer gets a texture. There you go.
To make cutlets, you need pumpkin seeds. The pumpkin seeds have become carrot. Ginger.
There you go. The pumpkin seeds have become ginger. There you go.
Done. Now, what is this? Onion. I don't even want to use this knife.
There you go. Oil. It's simple, there's nothing to do in this.
We don't do difficult work. In the oil, onions and onions. And the remaining oil, let's add this too.
Why waste it? Ginger. Add everything together. Now, you can name this as masala paneer cutlet, spicy paneer cutlet.
The department of naming is a little weak. So, you can name it yourself. There you go.
Boiled potato. The amount of paneer, half boiled potato. We don't want to make potato cutlets, we want to make paneer cutlets.
So, if your paneer is half a kilo, then, ours is more, ours is around 700 grams. So, 3-3.5 grams of boiled potato. Okay? Grated carrot.
The thing is, the carrot will also release water. So, dry the water of the onion first. Remove the rawness of the onion properly.
Otherwise, if you add carrots, the rawness of the onion won't go away. We don't want that. And you can say, that's what has defamed the poor.
Coriander stem, coriander root. Whatever you get, add it. Potato.
This is the simple, easy, no rocket science type. Okay, the potato mixture is roasted. Okay? This roasting is also very important, sir.
I am telling you again and again, what is all this roasting? If you wanted to mix raw ingredients like this, then anyone would have made the cutlet. All the stuff would have gone bad. Roast it.
Now, our paneer. Now, we have to mix this properly. Add a little semolina.
This semolina that we added at the end, even if you have added less than half a spoon, but this is for safety. If even a little water is left in the mixture, then the semolina will absorb it. It won't let the cutlet burst.
Beautiful. A little black pepper powder. Now, we have to cool it down, not more than 10 minutes.
So that it cools down a little, holds its temperature. After that, we have to make the cutlet. But we will make the sauce in those 10 minutes.
You will give the sauce with the cutlet, right? Beautiful. Thank you very much, just have to cool it down. You don't have to do anything else, don't give it pieces.
I am making the dip with your cutlet. Okay? If we have given the spice touch in the cutlet, then we will give it in the dip as well. So the name of the dip is Tadka Ketchup.
Here it is. Mustard seeds, which is very useful for us. Here it is.
Let's pop the mustard seeds. Let's put the curry leaves on the other side. Green chillies.
A little chilli flakes. And done. That's it, we have to give it a boil.
As soon as the mixture cools down, let's take out the balls. And yes, such a big cutlet will be fine. You can give it any shape.
I mean, this is one shape of the cutlet. If you want, you can make it round. Or you can press it and make a tear drop.
You can make it round. Or you can press it more and make a triangle. Now it's up to you, you can make any shape.
We will make a simple round shape. Okay? Here it is. Portioning is the main thing.
So that there is no fight later, that I got a big one and I got a small one. That's why it's very important to spend time peacefully in this thing. That's why I am doing this peacefully with love.
So that there is no fight later. Done? How many are done? 10 cutlets are done. Let's make 2 more, let's make a total of 12.
Because I don't know what they will do with the mixture later. I don't trust them at all. Basically, it's a matter of one pomegranate for 100 patients.
Once the mixture is ready, then your mind starts working automatically. Yes man, we can put this in paratha too. We can put this in sandwich too.
Right? If you don't want to put breadcrumbs, you can put poha chura. There is sev, right? You can put sev. Or you can crush dalmoth and put its chura.
Now you see, I have 2 hands. One hand is only for legumes and one hand is only for breadcrumbs. Both hands are not talking to each other.
This is very important if you want to do crumbing. We do 2-4 at home. If you become a professional chef, then when you have to make 2-4 thousand, then you will just keep washing your hands.
Okay? We can also make round cutlets. These bombs, we make these only actually, they look good. And it's not like you have to deep fry.
You can also air fry. And if you are making flat tikki type, then you can also shallow fry. Now see, there is a magic of 2 things.
The beautiful shape that has come here. First of all, the touch of semolina that you have put, which has soaked extra water. Second, the frying that you have done, which you have said time and again that you have to dry the water, and the paneer that you have cooked separately, this is the magic of that.
Now let's do one thing to the other one, let's make it flat. Let's show you how to double fry this one. First, let's take out the half fry like this.
Whenever you fry with breadcrumbs, keep a tea strainer like this with you, so that the oil remains clean. Because with breadcrumbs, the oil, gets dirty quickly, gets spoiled. The breadcrumbs dust keeps falling in the oil, right? Beautiful! See this, once you take it out like this, right? This color, half done.
After that, heat the oil completely, super hot, and then put it again. Now bring a cloth, clean it, and now get ready for plating. Hmm... What is the monopoly? Until it is crispy from the outside, until then, you won't enjoy the softness from the inside.
This is the monopoly, that make it crispy from the outside. Take a bite of this. Hmm... Hmm... See, we made a mistake, that we took 4 years to make this recipe, you don't make this mistake, everyone has paneer, everyone has potatoes, this is a basic 6-ingredient dish, do make it.
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Cooking Recipes