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  1. Boil the potatoes and mash them well. Peel and grate the carrot.

  2. Dry roast the oats on low heat for a few minutes until they are slightly golden (4-5 minutes). Let it cool completely.

  3. Crumble the paneer, making sure there are no big pieces.

  4. Gather the rest of the ingredients.

  5. In a large bowl, combine oats, potato, paneer, carrot, ginger, chili, garam masala, amchur, chili powder, and salt. Bring the mixture together to form a soft dough.

  6. Pinch out a small portion of the mixture and make a ball. Gently flatten it with your palms making sure there are no cracks at the ends.

  7. Repeat with the rest of the mixture.

  8. Heat oil in a frying pan.

  9. Carefully place the cutlets in a single layer and shallow fry on medium heat for 3-4 minutes.

  10. Carefully flip the cutlet and fry on the other side.

  11. Drain on a paper towel.

  12. Serve hot with tomato ketchup or dip of your choice.

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