Chickpeas and Paneer Cutlets

I love making cutlets with lentils and legumes. It is a great way of consuming a good amount of protein in your meal, especially if you are a vegetarian.

Do check out my recipes for:

Tofu and vegetable Cutlets, Chickpea Cutlets with Salad and Yoghurt Dip, Red Lentil Cutlets with yoghurt dip, Mixed Bean Cutlets with herbed Yoghurt Dip, Veggies and Salad, Indian-Style Kidney Beans Burger, and Potato & Quark Tikki with Grüne Soße and Salad.

Today’s recipe is Chickpeas and Paneer Cutlets. It is easy to make and tastes delicious. I have paired these cutlets with a yoghurt and cream-based salad with cabbage and carrots and served them with fresh arugula leaves.

Let’s start with the recipe:

Equipment Needed:

• Mixing bowl: https://amzn.to/49nsE66
• Pan: https://amzn.to/41rC8Im
• Knives: https://amzn.to/3Lg64Bj
• Cutting Board: https://amzn.to/3K0dh8L
• Julienne Cutter: https://amzn.to/45mEzOu
• Spatula: https://amzn.to/3QYZGlR
• Masher: https://amzn.to/3QZZ13y

Ingredients Needed:

Ingredients needed to make Chickpeas and Paneer Cutlets

• 4 Cups Boiled Chickpeas
• 2 Medium-Sized Potatoes; boiled
• 2 Cups Paneer
• 1½ tsp Salt
• 3-4 Green Chillies; Finely Chopped
• 3-4 tbsp Finely Chopped Fresh Coriander Leaves
• 1 tsp Red Chiili Flakes
• 1 tsp Roasted Cumin Powder
• 1 tsp Chaat Masala
• Oil; for pan-frying the cutlets

Ingredients needed to make Cabbage and Carrot Salad

• 1½ Cups Thinly shredded Cabbage
• 1½ Cups Julienned Carrots
• Salt; to taste
• 1 tbsp Finely chopped coriander leaves
• 250 gm Yoghurt
• 2 tbsp Fresh Cream

Additionally

• Fresh Arugula Leaves

Method

Method to make Chickpea and Paneer Cutlets

• Combine chickpeas, potatoes and paneer in a mixing bowl. Mash them.
  
  
  
• Add salt, green chillies, coriander leaves, chaat masala, cumin powder, and red chilli flakes.
  
  
  
• Mix well.
  
  
  
• Heat a pan and brush some oil.
• Take portions of the prepared mix. Round and flatten.
  
  
  
• Place them on a medium hot pan. Drizzle some oil along the edges and on the cutlets.
  
  
  
• Pan fry on medium heat till the cutlets turn golden brown and crispy.
  
  

Method for making yoghurt and cream based Salad

• In a mixing bowl, add thinly sliced cabbage and julienned carrots.
  
  
  
• Add yoghurt and cream.
  
  
  
• Add salt and coriander leaves. Mix.
  
  
  
• Cover and leave it for about 5 minutes. The vegetables will release water and make the mix a bit loose. Mix well and serve
  
  

Some Additional Notes:

1. I used dry chickpeas. I washed and soaked them overnight. The following day, I washed them, discarded the water and cooked them with fresh water and salt in a pressure cooker till they became soft. You can either follow these steps or use canned chickpeas. Discard all the water and use the chickpeas.
2. I used homemade Paneer, which I prepared by boiling milk and curdling it with lemon. Then, I strained the curdled milk till all the moisture was lost. Then, I kept it in the fridge till further use. You can either make paneer yourself or use shop-bought paneer.
3. These cutlets are soft because they have a very small amount of mashed potatoes and no other ingredient that can give it more ‘body’. If you like firmer cutlets, add about a cup of bread crumbs to the mix.

Here is the recipe in printable format:

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