Paneer and Mixed Vegetable Cutlets/Patties

Here comes another snacky feast for the month. You may forget every other thing when you start experiencing the perfect crispness and the melt in mouth property of these “Paneer and mixed veggies cutlets/patties”. This is just a perfect vegetarian delight and I am sure all you lovely vegetarians would love it. The non vegetarians should not loose heart as they can as well enjoy them or stay tuned as there is a perfect thing coming on the way for you as well. Stay tuned !!   🙂
200 gms, paneer(cottage cheese), grated
1 cup, cabbage, finely chopped/shredded
½ cup, carrot, finely chopped/grated
½ cup, French beans, finely sliced
1 cup, green peas
½ cup, capsicum, finely chopped
4 nos, large potatoes, boiled and grated/mashed
1 nos, large onion, finely chopped
3 nos, bread slices
4 tbsp, milk
2-3 nos, green chilies, finely chopped
1 tsp, coriander powder
¾ tsp, cumin powder
1 tsp, dry mango powder(amchoor)
1 tsp, garam masala powder
¼ cup, coriander leaves, finely chopped
2 tbsp, mint leaves, fresh(chopped) or dried
Salt and pepper to taste
2 tbsp (30 ml), oil
For coating:
½ cup, Maida (all-purpose flour)
Water as required
Bread crumbs as required
Oil for frying
Heat 2 tbsp of oil in a pan, add onions and fry on high heat till it turns pink. Add beans, green peas, carrot, cabbage and sauté well on high heat for a minute. Cover and cook for a 2-3 minutes.
Add capsicum, cumin powder, coriander powder, green chilies, garam masala powder, dry mango powder, little salt and mix well. Cook for another 2 minutes.
Add boiled potatoes and mix very well. Cook for another minute. Stir to avoid burning. Mixture should be dry and everything should get combined well. Take it off the heat and allow it to cool.
Put the bread slices in blender or chopper and give it a pulse to make it crumb.
In a large bowl combine cooked veggies mixture, paneer, bread, milk, coriander leaves, mint leaves, salt and pepper. Mix very well.
Divide the mixture into equal balls depending upon the size of the cutlet you prefer to make. Take each ball and flatten it between the palms to make it like tikkis (patties)
Refrigerate the tikkis for 30 minutes.

For Coating:
In a bowl combine all-purpose flour and water, mix well to form a batter of cream consistency that coats a back of the spoon. It should not be too thin or too thick.
Dip one patty (tikki) in the batter and then coat it very well with the bread crumbs. Repeat the same for all. Refrigerate the cutlets for another 30 minutes. (At this stage it can be freezed for storage)
Heat enough oil in deep pan or kadhai. Deep fry the cutlets till they are golden brown and crisp. Do not fry on very high heat as this will burn the cutlets.
Serve them warm and crisp with sauce or chutney of your choice.
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  1. These look like perfection on a plate!! you mentioned in a step that these tikkis can be frozen… if so then for how long and will i need to thaw them before frying or straight away into hot oil?

  2. Dear Farrukh,
    Instead of coating with maida, can I simply shape the tikkis and directly shallow fry them? Or would it be better to use that approach for a stuffed tikki, with an outer shell of potato and breadcrumbs?