Healthy paneer cutlet without potato / paneer tikki

Oct 28, 2021
By Mary Anthony
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HEALTHY PANEER CUTLET WITHOUT POTATO / PANEER TIKKI /HEALTHY COTTAGE CHEESE STARTER

Paneer is an Indian cheese that is high in nutritive value. It is rich in calcium and protein and aids in many body processes. It also prevents tooth decay. If your kids develop a habit of eating paneer everyday, they will not suffer from tooth decay.

Paneer provides instant energy to the body, a bite of cheese can act as your energy bar too. Hence, paneer should be part of your daily diet especially if you are a vegetarian as it fulfils protein need of the body.

Paneer is an excellent source of protein especially for vegetarians who do not get their intake from meat products. It is also a rich source of selenium and potassium. Potassium benefits in curbing memory loss and selenium is useful in infertility treatments. Paneer also has calcium. It helps in building stronger teeth and bones.

High protein and calcium content in paneer makes it an ideal food for body building. It strengthens bones, teeth and prevents skeletal deformation.

It is particularly useful for children as it improves the immune system and keeps cough and asthma away. Intake of paneer reduces menopause stress in women. It also delays the development of osteoarthritis.

Since paneer has a high presence of zinc, it helps in the prevention of sperm-related diseases. For vegetarians paneer is a must-have as it fulfills the protein need of the body.

INGREDIENTS

Grated paneer – 1 cup [ How to make paneer at home / Soft homemade paneer ]
Red chilli powder – ¼ tsp
Green chilli ginger garlic paste – 1 tsp
Garam masala – 1/8 tsp
Chaat masala pwdr – ¼ tsp
Aamchur powder – ¼ tsp
Maida – 2 tbsp for binding
Salt – as needed
Coriander leaves – 2 tbsp finely chopped
Oil for shallow frying or pan frying

FOR COATING

Cornflour slurry – 3 tbsp mixed with ¼ cup water
Bread crumbs as needed

METHOD FOR INSTANT CRUMBLED PANEER –

Take 1 litre milk boil it . Curdle it with either 1 OR 2 tbsp lemon juice or vinegar. Pass it through a strainer or muslin cloth .Pass through tap water to remove the flavour of vinegar. Take out the water completely by squeezing well ( like we do for paneer ).Transfer to a plate.

METHOD

Take the crumbled paneer + all the other ingredients and mix well

Now divide the mixture into small lemon sized portions .

Roll to smooth balls and give any shapes.

Refrigerate for an hour .

Now dip each cutlet in the corn flour slurry and coat it with bread crumbs .

Again refrigerate for sometimes.

Now shallow fry on medium flame till golden and crisp from all sides.

Serve hot with any sauce or chutney .

Notes

Adjust spices as per taste.
We can add finely chopped onions.
We can stuff with finely chopped raisins and cashews .
For binding we can add soaked poha or mashed potato .
For baking – preheat the oven at 200 c and bake the cutlets at 200 c, convection mode for 10-12 minutes in one side. Flip it and again bake them for another 10-12 minutes .Remove & serve hot.

BENGALI CHANAR BORA – BENGALI CHANAR BORA

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