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cottage cheese cutlet recipe | Jain paneer rice cutlet | Indian paneer starter | Jain paneer tikki |
Tarla Dalal
06 December, 2024
Table of Content
cottage cheese cutlet recipe | Jain paneer rice cutlet | Indian paneer starter | Jain paneer tikki is a flavourful snack which can be made in a jiffy. Learn how to make Jain paneer rice cutlet.
To make cottage cheese cutlet, combine the paneer, rice, salt, green chillies and plain flour in a bowl and mix well. Add the coriander and capsicum and mix well. Divide the mixture into 8 equal portions and roll each portion between the palms of your hands to make a flat round cutlet. Roll the cutlets in bread crumbs till they are evenly coated from both the sides. Heat a non-stick tava (griddle) and lightly grease it using oil. Cook the cutlets on it using a little oil till brown spots appear on both the sides. Serve immediately with tomato ketchup.
Cutlets without potatoes? Well, they are even more delicious and are sure to tickle your taste buds. Try these Jain paneer rice cutlet and you are sure to change your thinking.
Made with grated paneer and cooked rice bound together by plain flour, these scrumptious Jain paneer tikki are perked up with green chillies and capsicum of varied colours. This makes the snack very appealing, both visually and in terms of taste and aroma.
This Indian paneer starter is an excellent snack and even team up well with sizzling Pasta and Vegetable Sizzler in Tomato Sauce.
Tips to make cottage cheese cutlets. 1. Make sure the paneer you use is made at home or readymade but it is fresh. 2. If you are not Jain, you can make use of finely chopped onions and finely chopped garlic. 3. If you do not have breadcrumbs you can cook it just like that on a tava.
Enjoy cottage cheese cutlet recipe | Jain paneer rice cutlet | Indian paneer starter | Jain paneer tikki | with step by step photos.
Tags
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
8 cutlets
Ingredients
For Cottage Cheese Cutlets
2 cups grated paneer (cottage cheese)
1/2 cup cooked rice (chawal)
salt to taste
1 1/2 tsp chopped green chillies
1/4 cup plain flour (maida)
1/4 cup finely chopped coriander (dhania)
1/2 cup finely chopped capsicum
bread crumbs for rolling
4 tsp oil for greasing and cooking
For Serving With Cottage Cheese Cutlets
tomato ketchup
Method
- To make cottage cheese cutlets, combine the paneer, rice, salt, green chillies and plain flour in a bowl and mix well.
- Add the coriander and capsicum and mix well.
- Divide the mixture into 8 equal portions and roll each portion between the palms of your hands to make a flat round cutlet.
- Roll the cutlets in bread crumbs till they are evenly coated from both the sides.
- Heat a non-stick tava (griddle) and lightly grease it using oil. Cook the cutlets on it using a little oil till brown spots appear on both the sides.
- Serve the cottage cheese cutlets immediately with tomato ketchup.
cottage cheese cutlet recipe | Jain paneer rice cutlet | Indian paneer starter | Jain paneer tikki | Video by Tarla Dalal
Cottage Cheese Cutlet, Jain Paneer Cutlet recipe with step by step photos
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2 cups grated paneer (cottage cheese), 2 cups grated paneer (cottage cheese), 1/2 cup cooked rice (chawal), salt to taste, 1 1/2 tsp chopped green chillies, 1/4 cup plain flour (maida), 1/4 cup finely chopped coriander (dhania), 1/2 cup finely chopped capsicum (red , yellow and green), bread crumbs for rolling and oil for greasing and cooking. See below image of list of ingredients for cottage cheese cutlet.
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2 cups grated paneer (cottage cheese), 2 cups grated paneer (cottage cheese), 1/2 cup cooked rice (chawal), salt to taste, 1 1/2 tsp chopped green chillies, 1/4 cup plain flour (maida), 1/4 cup finely chopped coriander (dhania), 1/2 cup finely chopped capsicum (red , yellow and green), bread crumbs for rolling and oil for greasing and cooking. See below image of list of ingredients for cottage cheese cutlet.
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To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
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Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Discard the water and pour 2 litres of full fat-milk. Full fat milk is highly recommended while making paneer as it yield more chenna after curdling resulting into a thick block of paneer.
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Bring it to a boil on a medium high flame. This would take around 8-10 minutes.
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Learn how to make paneer in detail.
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To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
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To make cottage cheese cutlet recipe | Jain paneer rice cutlet | Indian paneer starter | Jain paneer tikki, take a deep bowl and add 2 cups grated paneer (cottage cheese), make sure the paneer is fresh. You can also use crumbled paneer.
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Add 1/2 cup cooked rice (chawal), you can use leftover rice as well.
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Add salt to taste.
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Add 1 1/2 tsp chopped green chillies to get that spice.
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Add 1/4 cup plain flour (maida) to give binding.
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Add 1/4 cup finely chopped coriander (dhania).
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Add 1/2 cup finely chopped capsicum (red , yellow and green) to make it look more colourful.
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Mix it well using your hands.
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To make cottage cheese cutlet recipe | Jain paneer rice cutlet | Indian paneer starter | Jain paneer tikki, take a deep bowl and add 2 cups grated paneer (cottage cheese), make sure the paneer is fresh. You can also use crumbled paneer.
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Divide the mixture into 8 equal portions.
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Place 1 portion on your palm.
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Roll it in between your palms to get a uniform smooth ball.
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Flatten in between your palms to get 63 mm. ( 2 1/2 “) round cutlet.
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Place the cutlet in breadcrumbs.
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Roll the cutlet in bread crumbs till it is evenly coated from both the sides.
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These are all cutlets shaped rolled and coated with bread crumbs.
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Heat a non-stick tava (griddle) and lightly grease it 2 tsp oil.
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Place all the cutlets on the greased hot tava (griddle) .
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Cook the cutlets on it using 2 tsp oil.
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Cook on both sides till they turn golden brown in colour.
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- Serve cottage cheese cutlet recipe | Jain paneer rice cutlet | Indian paneer starter | Jain paneer tikki, immediately with tomato ketchup.
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Divide the mixture into 8 equal portions.
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Make sure the paneer you use is made at home or readymade but it is fresh, avoid uding malai paneer.
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If you are not jain you can make use of finely chopped onions and finely chopped garlic.
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If you do not have breadcrumbs you can cook it just like that on a tava.
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Make sure the paneer you use is made at home or readymade but it is fresh, avoid uding malai paneer.
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Cottage Cheese Cutlet, Jain Paneer Cutlet
The Nutrient info is complete
Hina dipesh sheth
March 13, 2025, midnight
Very good recipie
Tarla Dalal
March 13, 2025, midnight
Hi, Happy to know you have like the recipe, do keep trying more recipes and give us your feedback.
Rubin Mehta
March 13, 2025, midnight
Plz to your recipe
Hina dipesh sheth
March 13, 2025, midnight
Payal Parikh 86
March 13, 2025, midnight
I make this tikki when I have jain guest coming over, they not only love every bite of it but also take the recipes and go
