Healthy Paneer Cutlets

Healthy Paneer CutletsCutlets have always been my favorite appetizer, easy to prepare and flavorful. Every bite you dig in, is so delicious and simply delectable! The term “cutlet” is used to describe a patty (either veg or non veg) that is dipped in egg wash, covered with breadcrumbs and served fried. But today I present a healthier version of cutlets.

You can enjoy these cutlets guilt-free for breakfast, evening tea or make it for a party. This healthier version is not fried, no flour, no potatoes are added in these cutlets and above all its a no onion no garlic recipe.

BE ALERT- You are about to enter a full flavor zone!! It’s a belly-filling, robust starter recipe that is sinfully delicious and so satisfying.

Healthy Paneer Cutlets

RECIPE DETAIL – The filling is a combination of boiled mashed peas, crumbled paneer and homemade breadcrumbs. Oh and I added some fresh cilantro leaves which added a great flavor. Mix the cutlet mixture with hands to ensure that everything is well-blended until you have a thick mixture that is neither to gooey nor too thick.

If the cutlet mix feels sticky add some more breadcrumbs, adjust seasonings and continue with the recipe.

Cutlets can be cooked on an Indian tawa or pan fried or shallow fried. Since I was making these for a potluck party I chose to cook it on my electric griddle.  Uses very less oil but provides full flavor and that’s exactly what this recipe aims to deliver. The key to perfectly cooked cutlets is PATIENCE. Unlike the fried version, these cutlets take time to cook on a tawa or electric griddle. Keep turning until it is crispy and brown from all the sides.

Healthy Paneer Cutlets

SUBSTITUTES – Try other variations to make these cutlets more healthy and colorful.

  • Feel free to add spinach, cabbage and other veggies 
  • Boiled chickpeas can be substituted with any other beans. 
  • Feel free to use store bought canned chickpeas. Drain, wash, crush and add them to the cutlets.
  • Vegans can substitute paneer with tofu. 
  • A perfect make-ahead appetizer! Prepare the cutlets and store in an airtight container. 

This recipe can easily be doubled if you’re feeding a crowd. Do give it a try and it will make your family and friends reach for seconds. I have served them with super yummy green chutney for chaats. But with or without the dip these cutlets tastes super yum!!

Also try other paneer recipes – Paneer tikka without oven, Paneer kathi rolls, Paneer shashlik, Spicy paneer sandwichand many more

Healthy Paneer Cutlets

Healthy Paneer Cutlets
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Crispy, Crunchy, cutlet recipe is simple and super yum ! Will make your family and friends crave for more. Perfect accompaniment to your evening tea.
Servings Prep Time
14-16 CUTLETS 20 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
14-16 CUTLETS 20 MINUTES
Cook Time
20 MINUTES
Healthy Paneer Cutlets
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Crispy, Crunchy, cutlet recipe is simple and super yum ! Will make your family and friends crave for more. Perfect accompaniment to your evening tea.
Servings Prep Time
14-16 CUTLETS 20 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
14-16 CUTLETS 20 MINUTES
Cook Time
20 MINUTES
INGREDIENTS
  • 250 grams Paneer or Firm Tofu
  • 1/2 cup Boiled Chickpeas or safed chole
  • 1/2 cup Breadcrumbs
  • 1/4 cup Boiled peas
  • 3 tablespoon Chopped cilantro leaves
  • 1/2 teaspoon Red chili powder
  • 3 teaspoon Lemon Juice (adjust according to taste)
  • Salt to taste
  • 2-3 tablespoon Oil
CHANGE SERVING SIZE: CUTLETS
CHANGE UNITS:
METHOD
  1. Assemble ingredients.
  2. Crumble paneer with your hands.
  3. Mash boiled chickpeas and add it to the paneer. I have used food processor to mash chickpeas. Add boiled peas.
  4. Add breadcrumbs and red chili powder.
  5. Add salt.
  6. Add lemon juice.
  7. Cilantro leaves. Mix it well. Adjust seasonings.
  8. Shape them like cutlets.
  9. Heat a tawa or griddle.
  10. Add 1/2 teaspoon oil to each cutlet.
  11. Cook evenly from both the sides.
  12. Follow the same procedure if cooking on a tawa.
  13. Make them stand and cook evenly from all the sides until crisp and brown.
  14. I have served them with super yummy green chutney for chaats. But with or without the dip these cutlets tastes super yum!!
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12 Responses

  1. Gurpreet says:

    this is defo a good way to feed fussy kids… I have printed a few of you , hubby s birthday tomorrow so looking forward to try your eggless cake. Planned to make paneer 65 but who knows might end up making this one. but yes good work, most of your recipes sound easy and from comments can see people absolutely love them. will update you with the result and if they are good then count me as your regular visitor.

    • Gurpreet says:

      And I do not understand one thing in your recipes when you say like 1-1/2 cup does this mean 1 and 1/2 cup or 1 to 1/2 cup ( like we have to adjust by serving size) and in some you say like 1/4 -1/2 tsp of whatever. Please explain

      • RK says:

        Gurpreet, 1 1/2 cup stands for 1.5 cup and 1/4- 1/2 is usually applied to spices. That means adjust according to taste. Hope that answers your query!

    • RK says:

      Thanks for stopping by Gurpreet! Glad you liked the blog. Do share your feedback. 🙂

  2. Zainab says:

    Nice recipe can we use cottage cheese in ruchi

    • RK says:

      Zainab, cottage cheese will make the mixture runny and difficult to work with. In order to pan cook these cutlets, the mixture should feel firm and hold together.

  3. Geetika says:

    Simple and super tempting. Will definitely try during weekend. Thanks for sharing 🙂

  4. ClicksnBites says:

    Lovely cutlets

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