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GOLDEN PANEER VEG CUTLETS

Crispy Paneer Veg Patties with Cheesy Spiced Flavour

These paneer veg patties are bursting with rich, cheesy flavor and a perfect balance of Indian spices. Each bite offers a crispy golden crust with a soft, creamy interior packed with paneer, veggies, herbs, and melted cheddar. The subtle heat from green chillies and black pepper is balanced by the earthy taste of parsley and oregano, making these patties a delicious, comforting snack for any time of day


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Tasty cheesy patties stuffed with paneer, veggies, and spices – a perfect snack for kids and adults alike.¯

Tips & Tricks for Perfect Paneer Veg Patties

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For perfect paneer veg patties, always cool the sautéed vegetables completely before mixing to prevent sogginess. Freshly grated paneer enhances both texture and taste. If the mixture feels too soft, add a little bread crumbs for binding. Refrigerate the patties for 30 minutes before frying to help them hold shape. For a crispy finish, coat each patty once in slurry, then roll in bread crumbs before frying.

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     Step-by-Step Recipe : Paneer Veg Patties

INGREDIENTS

 For the Stuffing

  • Oil – 1 tbsp
  • Shajeera (Caraway seeds) – ½ tbsp
  • Finely chopped ginger – ½ tbsp
  • Finely chopped green chillies – 3
  • Finely chopped onion – 2 tbsp
  • Finely chopped carrot – 1 medium
  • Red capsicum – ½ (finely chopped)
  • Green capsicum – ½ (finely chopped)
  • Salt – as needed
  • Grated paneer – 150 g
  • Grated cheddar cheese – 80 g
  • Boiled potatoes – 2 small (mashed)
  • Red chilli powder – ½ tsp
  • Black pepper powder – ½ tsp
  • Dry parsley – ½ tbsp
  • Oregano – ½ tsp

For the Slurry Coating

  • Maida (all-purpose flour) – 2 tbsp
  • Cornflour – 2 tbsp
  • Black pepper powder – 2 pinches
  • Dry parsley – a pinch
  • Oregano – a pinch
  • Salt – to taste

For Final Coating & Frying

  • Bread crumbs – as needed
  • Oil – for deep frying

​Delicious homemade paneer veg patties, shallow-fried to perfection and served with ketchup or fresh salad on the side.

PREPARATION STEPS

Prepare the Veg Mixture

  • Heat 1 tbsp oil in a pan.
  • Add ½ tbsp shajeera and sauté for 1 minute.
  • Add ½ tbsp ginger and sauté for 30 seconds.
  • Add 3 finely chopped green chillies, fry for 30 seconds.
  • Add 2 tbsp chopped onion and fry for 1 minute.
  • Add 1 chopped carrot, sauté for 1 minute.
  • Add chopped red and green capsicum, add salt, and cook till 50% done.
  • Turn off the heat and let it cool.

Add Remaining Ingredients

  • To the cooled mixture, add grated paneer, cheddar cheese, red chilli powder, black pepper, parsley, oregano, and mashed potatoes.
  • Mix everything well. Adjust spices and salt to taste.

Shape the Patties:

  • Make small, flat patties, set them aside, and refrigerate for 30 minutes.

Prepare the Slurry

  • Mix maida, cornflour, black pepper, parsley, oregano, and salt in a bowl with a little water to make a smooth slurry.

Coat the Patties

  • Dip patties in the slurry, then coat with bread crumbs.
  • Set aside for 5–10 minutes.

Fry and Serve:

  • Heat oil for deep frying.
  • Fry patties until golden and crispy.
  • Serve hot with ketchup or fresh salad.





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