PANEER- POTATO CUTLETS

Today I am sharing one more farali/ falahari recipe which is farali cutlets with paneer and potato. It is very easy and simple and ready within 15-20 minutes. It happens to us many times whilst fasting period we run of options to cook and then end up cooking the same traditional menu again and again. Paneer is  very healthy and is rich in protein, maintains blood sugar and improves digestion. So this navratri try this delicious potato-paneer cutlets. Paneer-Potato cutlets is a fresh recipe that gives a break from the usual traditional fried sabudana vada and also can be a perfect teatime, breakfast snack on fasting days. You can serve it with sweet and spicy chutneys.

INGREDIENTS:

3-4 boiled and peeled Potatoes

100 gms Paneer, grated

2 tablespoon Buckwhaet/ Singhara/ arrowroot/ Rajgira Flour

2-3 Green Chillies, chopped finely

1 tablespoon Coriander, chopped

½ teaspoon Rock Salt/ Sendha Namak

½ teaspoon Black Pepper Powder [optional]

Oil for frying

Some more flour for coating

METHOD:

STEP 1 – In a mixing bowl, add grated paneer and grated potatoes.

STEP 2 – Add green chillies, salt, chopped coriander, pepper powder [if using] and mix well.

STEP 3 – Add buckwheat flour and mix well to make a smooth dough.

Here we are using buckwheat flour only for binding purpose.

STEP 4 – Now keep oil for heating on medium flame.

STEP 5 – Grease your hands with ghee/ oil. Take some potato-paneer mixture and shape them into small tikki/ disc of 2-3 inch diameter.

STEP 6 – Like this make all the patties and keep on a plate. 

Then roll them in buckwheat flour and coat them well.

STEP 7 – Prepare all the tikkies like this and keep aside.

STEP 8 – Drop 2-3 tikkies in hot oil and deep fry them until golden brown in colour.

STEP 9 – Remove and drain them on tissue paper. 

Paneer-potato cutlets are ready to serve.

Serve hot potato-paneer cutlets with your favourite farali chutney and enjoy.