Ingredients:
Potato - 2 nos
Carrot - 1 no.
Onion - 1 no.
Peas - 1/4 cup
Paneer - 100 gms
Corn flour - 2 tbsp
Ginger Garlic Paste - 1 tsp
Red Chilly powder - 1 tsp
Pepper powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala powder - 1 tsp
Salt to taste
Roasted Rawa - 1/4 cup
Oil for shallow frying
Method:
Pressure cook potatoes. Mash well. Heat oil in a pan and add ginger garlic paste and finely chopped onion. When the onion turns glassy, add the grated carrot, peas. Add red chilly powder, pepper powder, coriander powder, garam masala powder and salt and mix well. Remove from flame add the grated paneer. Make a watery batter of the corn flour .Make the potato mixture into small balls and flatten it. Coat both the sides in the corn flour batter and roasted rawa.
Heat oil in a shallow pan and shallow fry the cutlets. Turn it both the sides till they become golden brown in colour. (Care should be taken not to over brown it). Serve it hot with tomato ketchup and green chutney
Potato - 2 nos
Carrot - 1 no.
Onion - 1 no.
Peas - 1/4 cup
Paneer - 100 gms
Corn flour - 2 tbsp
Ginger Garlic Paste - 1 tsp
Red Chilly powder - 1 tsp
Pepper powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala powder - 1 tsp
Salt to taste
Roasted Rawa - 1/4 cup
Oil for shallow frying
Method:
Pressure cook potatoes. Mash well. Heat oil in a pan and add ginger garlic paste and finely chopped onion. When the onion turns glassy, add the grated carrot, peas. Add red chilly powder, pepper powder, coriander powder, garam masala powder and salt and mix well. Remove from flame add the grated paneer. Make a watery batter of the corn flour .Make the potato mixture into small balls and flatten it. Coat both the sides in the corn flour batter and roasted rawa.
Heat oil in a shallow pan and shallow fry the cutlets. Turn it both the sides till they become golden brown in colour. (Care should be taken not to over brown it). Serve it hot with tomato ketchup and green chutney
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