Yellow Lentils Paneer Cutlets

There are many forms of cutlets. All forms are beautiful (tasty). Enjoy this form of cutlet and love all equally 

Yellow Lentils Paneer Cutlets

Ingredients: 

For Cutlets: 

  • Split mung beans – 300 grams
  • Water – 1400 milliliters, divided
  • Salt – 1 teaspoon
  • Grated paneer – 400 grams
  • Ginger paste – 1 tablespoon
  • Garlic paste – 1 tablespoon
  • Green chili – 1 tablespoon
  • Onions – 75 grams
  • Coriander – 10 grams
  • Salt – 1 teaspoon
  • Finger millet flour – 150 grams
  • Red chili – 1 teaspoon
  • Turmeric – 1/2 teaspoon
  • Chaat masala – 1 tablespoon
  • Dry mango powder – 1 teaspoon
  • Garam masala – 1 teaspoon

For Coriander Mint Chutney:

  • Coriander – 10 grams
  • Mint – 10 grams
  • Curd – 100 grams
  • Onions – 20 grams
  • Lemon juice – 1 tablespoon
  • Chaat masala – 1 teaspoon
  • Black salt – 1 teaspoon
  • Green chili – 1 tablespoon

Preparation:

For Cutlets:

  1. In a bowl, add 300 grams split mung beans, 500 milliliters water and soak for 30 minutes.
  2. Take a skillet, add 900 milliliters water, 1 teaspoon salt, soaked split mung beans and mix it well.
  3. Bring it to a boil.
  4. Boil for 8 – 10 minutes on medium heat. 
  5. Remove it from heat and drain the lentils.
  6. Transfer this into a mixing bowl, add all the remaining ingredients and mix it well.
  7. Take some mixture in your hands and shape it into a cutlet.
  8. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
  9. Drain it on an absorbent paper.
  10. Keep aside.

For Coriander Mint Chutney:

  1. In a blender, add all the ingredients and blend it into a smooth puree.
  2. Serve prepared cutlets with chutney.

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