Check out my
- Beetroot cutlet
- Soya chunks cutlet
- Semiya cutlet
Method:
- If you have paneer cubes crumble the paneer by putting them in hot water for 10 minutes. Ensure it has not much moisture.
- I used the samai millet | barnyard millet. I cooked 1/4 cup of millet in 1/4 cup of water in pressure cooker for 3 whistles.
- Let this cool completely.
- Chop the onions, capsicum, coriander and mint leaves very finely.
- In a wide bowl, add the crumbled paneer, cooked millet, besan, capsicum, onion,red chili powder, garam masala, salt, coriander leaves and mint leaves.
- Mix this well. Ensure the mixture is dry and tight. If you feel it is loose add 1-2 tblsp extra gram flour| kadalai maavu.
- If you are planning to tawa fry this cutlets, dry roast the besan flour and add.
- Take a lemon sized portion of the dough.
- Flatten it as we do for cutlets. Else you can make it as an oblong shape.
- Once you are done with shaping, if you have time, keep it inside the refrigerator.
- Else you can start frying the cutlets.
- You can keep it for a day and fry later too.
- Heat oil for deep frying. Keep the flame in medium.
- Fry the cutlets in batches.
- Fry till it turns golden brown colour. Do not keep the flame too high, else the inside will not get cooked.
- Drain in kitchen towel.
- Serve hot with ketchup or green chutney.
- We enjoyed with mint chai (recipe coming up soon)
- I used barnyard millet(samai). You can use any millet of your choice.
- Ensure the rice is not cooked with too much water.
- Instead of besan flour, you can use rice flour or maida too.
- Finely grated carrots, broccoli can also be added.
- Always fry this in a medium flame.
- Instead of paneer potato can be used.
- You can tawa fry the cutlets, if doing so dry roast the gram flour for 5 to 7 minutes till emits a nice aroma and add to the paneer mixture.
- Paneer cutlet with millet stays good even after 30 minutes from frying.
