A delicious and crispy cutlet made with mashed potatoes and paneer, coated with vermicelli for an extra crunch.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, mix mashed potatoes, mashed paneer, chopped green chilli, salt, chopped onion, cumin seeds, and carom seeds until well combined.
Shape the mixture into small cutlets and set aside.
In another bowl, mix rice flour with water to make a thin batter.
Dip each cutlet into the batter, ensuring it is fully coated.
Roll the batter-coated cutlet in vermicelli until evenly covered.
Heat oil in a pan over medium heat.
Fry the coated cutlets until they are golden brown and crispy.
Remove from oil and drain on paper towels.
Serve hot.
Ensure the oil is hot enough before frying to achieve a crispy texture.
You can add more spices to the cutlet mixture for additional flavor.
Can I use any other flour instead of rice flour for the batter?
Yes, you can use all-purpose flour or chickpea flour as an alternative.
Can I bake the cutlets instead of frying?
Yes, you can bake them at 400°F (200°C) for about 20 minutes or until golden brown.
How can I make the cutlets spicier?
Add more chopped green chillies or a pinch of red chili powder to the mixture.
Can I prepare the cutlets in advance?
Yes, you can shape and coat the cutlets in advance and refrigerate them. Fry them just before serving.
What can I serve with these cutlets?
These cutlets pair well with mint chutney or ketchup.
