Mixed Vegetables & Paneer Cutlet / Tikki, a very delicious combination of potato, paneer and other vegetables in a cutlet which are crispier outside and softer inside. Try this cutlet with mint coriander chutney or tomato chili sauce.
I’ve been always fond of various tikki / cutlet / kebab varieties and do lots of experiment with the ingredients in my kitchen. Here, I have used potato, carrot, beans and capsicum combination. You can also try adding cauliflower, green peas, broccoli, soya chunks, tofu, etc.. Just play with your imagination. For non-vegetarian version, try adding minced chicken, mutton, crab meat or prawn. They really do taste delicious.
I have used my cast iron skillet for frying, which does an amazing job. I have stopped using non stick pan for shallow frying and instead started using my skillet. Though they do absorb little bit of oil but still taste wise we are satisfied with it. You can also bake these cuties for low calorie version. I have used cold pressed groundnut oil for shallow frying which in turns gives more flavor to the dish. You can also try with olive oil. Some of the cutlet recipes shared in my blog are Beetroot Chickpeas Cutlet, Minced Chicken Cutlet, Potato Peanut Cabbage Cutlet & Zucchini Paneer Sweet Potato Cutlet.
- ½ cup crumbled paneer / cottage cheese
- 1 medium sized potato (boiled & mashed)
- ½ cup chopped vegetables (green capsicum, carrot & beans)
- ½ tbsp ginger-garlic paste
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- 1 tsp dry mango powder /amchur
- salt to taste
- 2 tbsp gram flour / besan
- 2 tbsp corn flour
- bread crumbs - for coating
- Combine all the above mentioned ingredients except gram flour, corn flour and breadcrumbs. Blend them in a mixer grinder or food processor to coarse paste. Transfer it to a mixing bowl. Now, add gram flour and corn flour. Mix well everything.
- Close it and keep it in refrigerator for 1 hour. Heat a skillet or frying pan. Take the prepared paste and make small balls. Take a ball and press it lightly to form a thick disc. Spread enough bread crumbs on a plate. Coat the disc with breadcrumbs. Similarly, coat all other cutlets with the breadcrumb.
- Shallow fry them till they turn golden brown on both the sides. For each batch, it took 10 mins as I cooked on low-flame. Serve them hot with mint coriander chutney or tomato chili sauce.