PANEER / CHEESE CUTLET

After a huge request of Indian appetizers I thought to myself that if  I have to make an appetizer then it should be up to mark this recipe is very close to my heart as it quite nostalgic to me … when I was a kid I used to ask my parents how do they make it?? How to they combine paneer together??? But since then I have gained a lot of experience cooking …..

Well to tell you the truth this recipe has also been my premiere recipe for a long time people used to ask me how do you make it?? How can you make it so perfect?? Do you have a machine??? But the answer was simple and so is the recipe.

INGREDIENTS FOR STUFFING:

500 Gms Paneer / Cottage Cheese (water less)

1.5 tsp. Cumin Seeds

½ tsp. Black Pepper Corns

1 Mid – Size Carrot

1.5 tsp. Ginger (chopped)

1 Tbsp. Cilantro Chopped

2 – 3 mid – Size Green Chili (Chopped)

½ tsp. Salt (or as per taste)

1.5 Tbsp. Oil

INGREDIENTS FOR BATTER:

1 Cup All Purpose Flour

½ Cup Corn Starch

2 Tbsp. Oil

1 Cup + 2 Tbsp. Warm Water

1 tsp. Baking Powder

1 tsp. Salt (or as per taste)

OTHER INGREDIENTS NEEDED

–       Dried Breadcrumbs (Grind the breadcrumbs and make them fine)

 INSTRUCTIONS TO MAKE THE RECIPE:

KEY POINTS:

1. Make sure you remove all the water from cottage cheese.
2. After giving the shape to cottage cheese keep them in the freezer for 10 minutes.
3. Make a thick batter.
4. Do not add to many breadcrumbs otherwise the outer shell will be very firm.
5. Do not eat Croquettes hot let them cool down a little bit.Add hot/warm water in the batter.