You can call this whatever you want kebab or cutlet. I know no difference between them. I love it however you call it. I call this kebeb because of the soft texture.
This is the bestest kebab/ cutlet I have ever made.
The origin of the recipe is paneer bread balls. It’s almost similar to this, but it needs deep frying. So insead of balls, I made it like patties and shallow fried in tawa. Sounds simple and healthy right? It does.
· Paneer – 200 gms
· Potato – 2 medium sized
· Bread 2 or 3 slices. (I used brown bread)
· Onion – 1 big size
· Coriander – 3 tbsp (finely chopped)
· Green chillies – 2 (finely chopped)
· Ginger – garlic – 1 tbsp (finely chopped) ( I dint add it, but highly recommended)
· Salt to taste
· Cooking Oil to shallow fry
· Garam masala – 1 tsp
· Turmeric powder – ¼ tsp
· Jeera / Cumin powder – ¼ tsp
Preparation Time : 10 - 15 mins
Cooking time : 10 - 15 mins
- Boil the potatoes, peal and mash them perfectly without any lumps.
- Meanwhile, grate the paneer and knead it well like below. I used Aavin paneer. I feel they are the cheap and best. They are very soft. Next choice is heritage.
- Finely chop onions, green chillies, ginger, garlic, coriander.
- Immerse the bread slices one by one in water, take it out immediately sqeeze them nicely to remove the water.
In a wide bowl, Mix all the ingredients except oil thoroughly.
Take small portion from the mixture, make it round balls and press it in the palm to make it as small patties. Do not make it too thin. Make it little thick as they are very soft.
Heat the tawa, drizzle some oil and gently place these patties in the tawa. You can toast 6 -8 at a time. Cook it in medium heat for 1-2 minutes. Flip to the other side carefully. I used hands to flip, as they were soft. But be careful while doing it. Cook the other side too same way. Cook until both sides are nicely brownish.
Serve hot with ketchup or green chutney.
You might Also like my another easy paneer recipe - Chilly Paneer