|Zucchini, Paneer & Sweet Potato Cutlet with Dates Tamarind Chutney|
Zucchini, Paneer & Sweet Potato Cutlet, a healthy trio combo of homemade paneer, zucchini and sweet potatoes flavored with indian spices. As zucchini has more water content, its advisable to squeeze water from grated zucchini and use to prepare tikki / cutlet. You can preserve the water and use to prepare soup or curry. You can either use sweet potatoes or combination of potato and sweet potato. As the dough will be loose, we are adding gram flour to bind well. You can keep the dough in refrigerator for 30 mins, it will help to shape the cutlets properly.
If you would like to deep fry the cutlets, then coat them well with breadcrumbs and then fry them. As I’ve shallow fried them, there is no need to use breadcrumbs. Make any shapes you desire and impress your kids and loved ones with this healthy cutlet. I have referred a regional language cookbook for the recipe of Dates Tamarind Chutney. You can use this chutney to serve with any chat items. Refrigerate it to increase its shell life.
Similar cutlet recipes shared in my blog,
Zucchini, Paneer & Sweet Potato Cutlet
a healthy trio combo of homemade paneer, zucchini and sweet potatoes flavored with indian spices.
Author: Preeti Tamilarasan
Recipe type: Appetizer, Side, Snacks
- ½ cup grated Zucchini – water squeezed
- ½ cup crumbled paneer / cottage cheese
- 2-3 tbsp besan / gram flour / kadalai maavu
- ½ cup boiled & mashed sweet potato (Shakarkand / Sakkaravalli Kizhangu)
- 3 green chilies – finely chopped
- 1 tsp ginger-garlic paste
- ¼ tsp turmeric powder
- ¼ cup chopped mint leaves
- ½ tsp cumin / jeera powder
- ¼ cup chopped coriander leaves
- 1 tsp Punjabi Garam Masala
- 1 tsp amchur powder / dry mango powder (or) lemon juice
- salt to taste
- Please check the instructions below.
How to prepare Zucchini Paneer Cutlet with step by step photo,
- Combine all the above mentioned ingredients in a mixing bowl and mix well everything. Close it and keep aside for 30 mins.
- Heat a non stick pan. Take the prepared dough and make small balls. Take a ball and press it lightly to form a thick disc. Place them on pan and add 1 tsp oil to each cutlet.
- Cook for some 5-8 mins on low-medium flame. Turn over the other side of cutlet and add 1 tsp oil again to each cutlet. Cook them till it turns golden brown on both the sides. Remove from the heat and similarly cook other cutlets. Serve hot with mint-coriander chutney & dates-tamarind chutney.
Dates & Tamarind Chutney
- 8-10 pitted dates
- 1/4 cup tamarind – seeds removed
- 1 tbsp grated jaggery
- 1 tsp red chili powder
- black salt or regular salt – to taste
- 1 tsp cumin powder
- 1 and 3/4 cup water
- Heat water in a pan. Once it starts boiling, add tamarind and pitted dates and cook on low-medium flame for 10 mins. Remove from the heat and mash the tamarind pulp and dates with spoon.
- Add jaggery, chili powder, cumin powder and salt. Grind this mixture to prepare smooth chutney or strain the liquid and use. I have strained the pulp and prepared watery chutney. Store this chutney in refrigerator and serve when needed.