Green Peas, Potato and Paneer Cutlet

  • Breakfast
  • Servings
  • 3Spicy
  • 20-30Cook Time
  • Cuisine : Indian
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Green peas, potato and paneer cutlet is an elaborate recipe, but not difficult to make. It involves making paneer mixture, potato mixture and a green peas mixture—all of which is to be be mixed well and deep-fried.


For The Potato Mixture

For The Paneer Mixture


Prestige Kadai

Step By Step Method

    • 1 cup plain flour (maida) dissolved in 1 1/2 cups of water

    • bread crumbs for rolling

    • oil for deep-frying

    • Heat the oil in a non stick pan, add the green chillies and sauté on a medium flame for a few seconds.

    • Add the green peas, soda-bi-carb, lemon juice, sugar and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

    • Remove from the flame and keep aside to cool completely.

    • Combine the potatoes, green chillies, turmeric powder, sugar and salt in a bowl and mix well.

    • Heat the oil in a broad non-stick pan, add the potato mixture and cook on a medium flame for 1 minute, while stirring continuously.

    • Keep aside to cool slightly.

    • Combine all the ingredients in a bowl, mix well and keep aside.

    • Combine the green pea mixture, potato mixture and paneer mixture in a bowl and mix well.

    • Divide the mixture into 12 equal portions and shape each portion into a 67 mm. (2½“) diameter thick round cutlet.

    • Dip each cutlet in the plain flour-water mixture and roll in the bread crumbs till it is evenly coated from all the sides.

    • Heat the oil in a kadhai and deep-fry the cutlets, 2 to 3 at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper.

    • Serve immediately with tomato ketchup.

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