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Nostalgic Crispy Paneer Cutlets

These paneer cutlets are a classic snack that combines a crispy golden exterior with a soft, melty interior. Made with crumbled paneer, breadcrumbs, and spices, they are shallow-fried until perfectly crispy and serve beautifully with chutney or lemon. The dish offers a comforting texture contrast and a nostalgic flavor that transports you to childhood kitchens.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup crumbled paneer preferably fresh and soft
  • 1/2 cup panko breadcrumbs for extra crunch
  • 1 green chili finely chopped green chili adjust spice level
  • 1 inch fresh ginger grated
  • 2 cloves garlic grated
  • 1/2 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/4 tsp garam masala
  • 1 egg beaten egg for binding
  • 2 tbsp oil for frying

Equipment

  • Mixing bowl
  • Fork
  • Flat plate
  • Frying pan
  • Slotted spoon

Method
 

  1. Crumb the paneer into a large mixing bowl, breaking it into small, coarse pieces with your fingers or a fork.
  2. Add the chopped green chili, grated ginger, garlic, cumin, coriander, and garam masala to the paneer. Mix thoroughly to distribute the spices evenly.
  3. Stir in the beaten egg and half of the breadcrumbs, kneading gently until the mixture is moist but holds together when pressed.
  4. Divide the mixture into four equal portions and shape each into a patty about 1 cm thick on a flat plate.
  5. Pour the remaining breadcrumbs into a shallow dish. Gently press each patty into the breadcrumbs, coating all sides evenly for a crispy crust.
  6. Heat oil in a frying pan over medium heat until shimmering and hot, about 160°C (320°F). You can test readiness by dropping a small breadcrumb—if it sizzles and rises, the oil is ready.
  7. Carefully place the coated cutlets into the hot oil, working in batches to avoid overcrowding. Fry for about 3-4 minutes per side, or until they turn a beautiful golden brown and crispy.
  8. Use a slotted spoon to remove the cutlets from the oil, draining excess oil onto paper towels. Let them rest for 2 minutes to set.
  9. Transfer the crispy paneer cutlets to a serving plate. Serve hot with tangy chutney or a squeeze of lemon for a delightful snack or meal.

Notes

For extra crunch, toast the breadcrumbs lightly before coating. Resting the shaped cutlets before frying helps them hold their shape. You can also freeze uncooked cutlets for later use.