Green Peas Potato And Paneer Cutlet Recipe

Ingredients

• 1 1/2 cups boiled green peas, lightly mashed
• 1 1/2 tsp peanut oil
• 1 tbsp finely chopped green chillies
• 2 pinches baking soda
• 2 tsp lemon juice
• 1 tsp sugar
• salt (namak) to taste
• 1 1/4 cups boiled peeled and boiled and mashed potatoes
• 1 tbsp finely chopped green chillies
• 1/2 tsp haldi powder (turmeric powder)
• 1 tsp sugar
• salt (namak) to taste
• 2 tsp peanut oil
• 1/2 cup grated paneer (cottage cheese)
• 1/4 tsp finely chopped green chillies
• 1 tsp cornflour
• salt (namak) to taste
• 1 cup maida (plain flour) dissolved in 1 1/2 cups of
• bread crumbs for rolling
• peanut oil for deep-frying
• tomato ketchup

Steps

1. Heat the oil in a non stick pan, add the green chillies and sauté on a medium flame for a few seconds.
2. 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.
3. Remove from the flame and keep aside to cool completely.
4. Combine the potatoes, green chillies, turmeric powder, sugar and salt in a bowl and mix well.
5. 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.
6. Keep aside to cool slightly.
7. Combine all the ingredients in a bowl, mix well and keep aside.
8. To make green peas, potato and paneer cutlet, combine the green pea mixture, potato mixture and paneer mixture in a bowl and mix well.
9. Divide the mixture into 12 equal portions and shape each portion into a 67 mm. (2½“) diameter thick round cutlet.
10. Dip each green peas, potato and paneer cutlet in the plain flour-water mixture and roll in the bread crumbs till it is evenly coated from all the sides.
11. Heat the oil in a kadhai and deep-fry the green peas, potato and paneer cutlets, 2 to 3 at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper.
12. Serve the green peas, potato and paneer cutlet immediately with tomato ketchup.