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Crispy Paneer Cutlets

These paneer cutlets are a delightful snack featuring a soft, milky paneer center coated in crunchy breadcrumbs. They are shallow-fried to a golden perfection, resulting in a crisp exterior and tender inside with subtle spice and herb notes. Perfect for a quick appetizer or comforting tea-time treat, their appealing texture and flavor make them irresistibly addictive.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 250 g paneer fresh or homemade, crumbled
  • 1 medium boiled potato mashed
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 0.5 tsp garam masala optional
  • 1 tsp lemon juice brightens flavor
  • 2 tbsp chopped fresh coriander
  • 1 green chili finely chopped optional for heat
  • 0.5 tsp salt
  • 50 g breadcrumbs panko preferred
  • 2 tbsp oil for frying

Equipment

  • Mixing bowl
  • Flat plate
  • Frying pan
  • Spatula
  • Paper towels

Method
 

  1. Crumble the paneer into a large mixing bowl, breaking it apart with your fingers until it’s fine but not overly mushy, about 2 minutes.
  2. Add the mashed potato, cumin, coriander, garam masala, salt, chopped coriander, green chili, and lemon juice to the paneer. Mix everything thoroughly until the spices and herbs are evenly distributed, about 1 minute.
  3. Shape the mixture into small, flat patties roughly 8 cm in diameter and about 1 cm thick, handling gently to keep the shape intact.
  4. Spread the breadcrumbs evenly on a flat plate. Roll each patty gently in the breadcrumbs, pressing lightly to ensure they stick well and form an even coating.
  5. Heat oil in a frying pan over medium heat until shimmering and hot, about 180°C (356°F). Carefully place 3-4 cutlets into the pan, ensuring they have space to cook evenly.
  6. Fry the cutlets for 3-4 minutes on each side, until they turn a deep golden brown and crispy. Listen for a gentle crackle and see the coating turn golden and firm.
  7. Use a spatula or tongs to flip the cutlets carefully, ensuring they don’t break. Fry until both sides are evenly crisp and golden, adjusting the heat if necessary.
  8. Transfer the cooked cutlets onto paper towels to drain excess oil. Repeat the frying process with remaining cutlets, maintaining oil temperature.
  9. Serve the hot, crispy paneer cutlets immediately, garnished with extra coriander or lemon wedges if desired. They should be crunchy on the outside and tender inside, perfect for enjoying right away.