Paneer Potato cutlets or tikki is a well known Indian starter, and is something which is easy to make, delicious and mass pleaser. Normally, it popular in north of India, however owing to its popularity, its finding its place in people’s heart across India and rest of the world. A massive majority of people love paneer. Usually paneer cutlets are made primarily with paneer only. However, here I have infused potatoes to add carbs along with paneer (protein). My recipe here is with the focus of people who observe fast (Hindu fast, such as during Navratri, Shivratri, etc). I will also explain, how you can make it so that it is not only specific to fasting days.
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What is Cutlet
Cutlet originally meant a thin slice of meat, and is a french derivative “côtelette“. This concept has been taken into the vegetarian world where cutlet usually means piece of potato fried with bread crumbs on it.
Paneer Potato Cutlet
A cutlet with paneer and potato as prime ingredient is paneer potato cutlet. I sometimes refer it as tikki, based on the shape. Paneer on its own can not be made in cutlet shape, as it is not sticky and needs a binding agent, normally people use egg or flour as binding agent.
In my recipe, I have used flour as binding agent, likewise, I have added mashed potatoes to help in binding.
I hear people complaining that there is not much variety of food when it comes to Navratri or fasting food. I though this paneer potato cutlet could be a great addition in the menu for Navratri.
Ingredients for Paneer Cutlet
- Paneer – Paneer or Indian cottage cheese is at the core of these paneer potato cutlets. Paneer provides desired protein in the meal, especially during fasting days.
- Potato – Why potato? Potato does few things here in the recipe, it helps in binding the cutlets and retaining the shape. It also adds to the carbohydrate intake as well as fried potato adds to the nice crunchy taste.
- Flour – I use buckwheat flour in my recipe, considering these cutlets are for Navratri, however, feel free to swap with all purpose flour on normal days. Flour helps in binding.
- Spices – I use basic spices here in my recipe, such as salt, pepper and green chillies.
Its egg free! Ideal Navratri Recipe
Some people add eggs in the recipe, purpose of egg there is mainly to bind the mix and hold the cutlet shape. I have achieved the same with addition of boiled potatoes and flour. Of course, you can add eggs if you not bothered about these cutlets being suitable for fasting.
Method
- Begin with grating the potatoes and paneer and subsequently mash them. Add green chillies, salt and pepper and mix well. Now add buckwheat flour to bind the mixture and make a soft dough of it.
Grated cottage cheese for paneer potato cutlet 
Grated potato for paneer potato cutlet 
Paneer potato cutlet mix ready
- Now take 1.5 tablespoon mixture in your hand and shape it like tikki or cutlet.
- Heat the oil and deep fry them from both the sides till these cutlets are light brown in colour, as well as cooked from inside. Subsequently, take these cutlets out on a tissue paper and let any additional oil soak away.
Other way of making paneer cutlet
- Air Fried Cutlets – You may like to air fry these cutlets rather then deep frying, these cutlets may taste little dry in taste.
- Bake in Oven Cutlets – Once you have give cutlets the shape, put these cutlets in the pre-heated oven at 180C. Give a brush of oil before adding in oven. After 7 mins, turn these cutlets, brush oil and put them back for another 5 mins. Use a fork to check that the cutlets are cooked from core.
How to make these cutlets when not fasting
- Swap buckwheat flour with all purpose flour.
- Feel free to use normal salt and red pepper, rather then rock salt and black pepper respectively.
- Add chaat masala in ingredients for getting added tangy taste.
Pro tips for best paneer potato cutlets
- No one likes a lump of raw paneer or potato, hence make sure that the paneer and potatoes are mashed thoroughly.
- Use fresh paneer where possible, in case using store bought paneer, keep the paneer in warm water for 15 mins to soften the paneer.
- Do check that the cutlets are cooked from inside too, use a fork or tooth pick to check it.
- Plan ahead and boil the potatoes in advance to save time.
- Cook these paneer cutlets on low heat, high heat will only cook the surface and inside will be raw.
These paneer cutlets are
- Suitable for vegetarians and also for those who observe fast.
- Takes only 30 mins to make
- Filling too, as these contain protein and carbs
- Delicious and must have in your “Navratri menu”
Serving suggestion
Serve these paneer tikki or cutlet hot, and on the side, add dips such as cilantro chutney.
Recipe Card
Paneer Cutlet
Ingredients
- 100 Grams Paneer / Indian Cottage Cheese
- 4 Boiled Potatoes Medium size
- 2 Tbsp Buckwheat flour | Kuttu Aata You can use all purpose flour too. Buckwheat has been used for people who observe fast
- 2 Green chillies Chopped
- 1/2 Tsp Rock Salt Can use normal salt
- 1/3 Tsp Black pepper powder
- Oil To Deep Fry
Instructions
- Begin with grating the potatoes and paneer and subsequently mash them.
- Add green chillies, salt and pepper and mix well. Now add buckwheat flour to bind the mixture and make a soft dough of it.
- Now take 1.5 tablespoon mixture in your hand and shape it like tikki or cutlet.
- Heat the oil and deep fry them from both the sides till these cutlets are light brown in colour
- Garnish with coriander. Serve hot and enjoy with coriander chutney and yogurt.
Notes
- You can add mashed green peas as well (if its not for people observing fast).
- Do ensure oil is thoroughly heated and fry on sim, to ensure it is cooked well.