Paneer Cutlet is a vegetarian Indian snack. I am sharing a tried and tested gluten-free cutlet recipe worth bookmarking. Be sure to watch the video!
- Ingredients Required
- Cutlet Recipe Variation
- Meal Prep Tips
- Watch Paneer Cutlet Video
- Serving Suggestion
- More Cutlet Recipes
- Corn Paneer Cutlet Recipe
This is a foolproof paneer cutlet recipe tried by many website readers and social media followers. And each one of them loves this utterly simple cutlet recipe.
The addition of sweet corn and gluten-free flour makes these cutlets so unique and sought after.
Ingredients Required
A few basic pantry staples are required to make the most delicious paneer cutlet at home.
- Potato : Boil the potatoes a few hours or a day in advance. Store them in the refrigerator. Grate them instead of mashing them to make the cutlets. The leftover mashed potatoes aren’t a good fit for this cutlet recipe.
- Sweet Corn: You can use fresh or frozen sweet corn kernels. If they are slightly hard in texture, blanch them in hot water as I do for my corn chaat .
- Paneer (Cottage Cheese) : Always grate the paneer to make a cutlet and not crumble or mash.
- Gram Flour (Besan) : For binding, I use gram flour. It gives a nutty taste to the paneer cutlet. You can use rice flour or all-purpose flour as well.
- Seasoning: Green Chilli, Ginger, Salt, Red Chili Powder, Chaat Masala
- Other Ingredients: Chopped Onion, Fresh Coriander, Refined Oil
Cutlet Recipe Variation
For vegan cutlets , substitute paneer with tofu.
Feel free to add finely chopped spinach, kale, cabbage, or fenugreek leaves to the cutlet mixture.
Add grated cheddar/parmesan cheese to the cutlet mixture or place a small cube in the centre while shaping the cutlets.
For a crunchy exterior , you can coat cutlets in breadcrumbs before frying.
Meal Prep Tips
Boil Potatoes: Boil potatoes in advance using a pressure cooker, instant pot, or microwave, peel them, and store them in the fridge a day before making the cutlet.
Prepare Sweet Corn: Make a coarse paste of sweet corn in a food processor. Store in the refrigerator till required. To soften the corn kernels, blanch them in salted water. Allow them to cool before crushing and mixing in the cutlet dough.
Chop Vegetables: You can chop the onion, green chilli, coriander, and ginger in advance as I do for my weekly meal prep and store them in the refrigerator in meal prep-friendly containers.
Watch Paneer Cutlet Video
Serving Suggestion
Party Snack: These corn and paneer cutlets make an excellent party snack. Serve them with green mint chutney or spicy mango dip for a lip-smacking appetizer.
Wraps: Tuck the leftover cutlets inside the wrap along with plenty of salad greens such as lettuce, rocket, and the sauces of your choice. Enjoy cutlet wraps for a quick weekday lunch or dinner.
Chaat: Make a delicious platter of street style Indian chaat with the corn paneer cutlets like aloo tikki chaat .
Teatime Snack: Serve these cutlets with a cup of masala chai or coffee for a fulfilling teatime snack.
More Cutlet Recipes
- Oats Cutlet
- Vegetable Cutlet
- Masoor Dal Cutlet
- Sooji (Rava) Cutlet
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 Cup sweet corn kernels, fresh or frozen
- ▢ ½ Cup paneer grated
- ▢ 1 boiled potato, peeled
- ▢ ½ Cup finely chopped onion
- ▢ 1 tablespoon chopped coriander
- ▢ 1 tablespoon grated ginger
- ▢ 1 green chili chopped
- ▢ Salt to taste
- ▢ ½ teaspoon turmeric powder
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon chaat masala
- ▢ 1 teaspoon red chilli powder
- ▢ ¼ Cup gram flour (besan)
- ▢ ¼ Cup refined oil
Instructions
- Crush the corn kernels with a potato masher or whiz them once in a food processor. Do not make smooth paste of kernels.
- Combine all the ingredients for cutlet except cooking oil in a large mixing bowl. Mix together to make cutlet paste.
- Pinch a lemon size portion of the mixture. Shape it into flat round discs of half an inch thickness. Similarly, shape all the cutlet and arrange neatly on a plate or baking sheet. At this stage, you can store cutlet in the fridge until ready to fry.
- Heat oil in a deep-fry pan over medium flame. Shallow fry the cutlet in small batches till crisp and golden from both sides. Do not flip cutlets more than once or twice while shallow frying. fry Drain the tikki in a paper lined with an oil absorbent paper. ing.
- Serve Corn Paneer Cutlet with green chutney .
Recipe Notes:
- You can use fresh or frozen sweet corn for making the cutlet. Boil the corn kernels in salted water till tender if they seem hard. Allow them to cool completely before crushing and combining in cutlet mixture.
- Grate the paneer and boiled potato rather than crumbling for a perfect cutlet mixture.
- You can store uncooked cutlet in the fridge for 2 – 3 days in an airtight container.
- Make sure the oil is sufficiently hot before frying the cutlet else they might break apart or turn soggy.
- It is a gluten-free recipe. If you prefer, add 1 tablespoon all-purpose flour or corn flour to bind the mixture.
Nutrition
We follow a strict NO SPAM Policy
Corn Paneer Cutlet Recipe
Ingredients
- 1 Cup sweet corn kernels, fresh or frozen
- ½ Cup paneer grated
- 1 boiled potato, peeled
- ½ Cup finely chopped onion
- 1 tablespoon chopped coriander
- 1 tablespoon grated ginger
- 1 green chili chopped
- Salt to taste
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon chaat masala
- 1 teaspoon red chilli powder
- ¼ Cup gram flour (besan)
- ¼ Cup refined oil
Instructions
- Crush the corn kernels with a potato masher or whiz them once in a food processor. Do not make smooth paste of kernels.
- Combine all the ingredients for cutlet except cooking oil in a large mixing bowl. Mix together to make cutlet paste.
- Pinch a lemon size portion of the mixture. Shape it into flat round discs of half an inch thickness. Similarly, shape all the cutlet and arrange neatly on a plate or baking sheet. At this stage, you can store cutlet in the fridge until ready to fry.
- Heat oil in a deep-fry pan over medium flame. Shallow fry the cutlet in small batches till crisp and golden from both sides. Do not flip cutlets more than once or twice while shallow frying. fry Drain the tikki in a paper lined with an oil absorbent paper. ing.
- Serve Corn Paneer Cutlet with green chutney .
Video
Notes
- You can use fresh or frozen sweet corn for making the cutlet. Boil the corn kernels in salted water till tender if they seem hard. Allow them to cool completely before crushing and combining in cutlet mixture.
- Grate the paneer and boiled potato rather than crumbling for a perfect cutlet mixture.
- You can store uncooked cutlet in the fridge for 2 - 3 days in an airtight container.
- Make sure the oil is sufficiently hot before frying the cutlet else they might break apart or turn soggy.
- It is a gluten-free recipe. If you prefer, add 1 tablespoon all-purpose flour or corn flour to bind the mixture.
Nutrition
Warm, moist and sinful – double chocolate chip muffins are every chocolate lover’s dream come true. It is an easy one-bowl muffin recipe.
Estimated reading time: 3 minutes
If you’ve ever heard the saying “twice as nice”, you’d wonder if the creator intended to use it as a description for these delicious double chocolate chip muffins. I suggest making a double batch of these chocolate muffins as they disappear real fast.
As the name suggests, these muffins have an extra serving of chocolate chips (who’s complaining?) which makes them extra-chocolatey, extra-indulgent, and perfect to delve into, whenever midnight dessert cravings hit.
Chocolate Chip Muffins are an anytime delight – serve them with a steaming cup of coffee, hot chocolate, or just as they are.
They are the perfect picnic, potluck or a road trip dessert . In fact, little exposure to the heat makes the chocolate chunks on top so gooey and good.
My Tried and True Tips
- This is a one-bowl muffin recipe . The batter is the usual – butter, sugar, eggs and flour base .
- Start with creaming the butter and sugar in a stand mixer or use a hand mixer . Slowly add the eggs once the sugar and butter look perfectly creamy. Do not whisk for too long after adding eggs.
- Sift and the dry ingredients – flour, baking powder, and salt. Gently fold the chocolate chips in the batter.
- Preheat your oven to 190 degrees Celcius for 10 minutes. Line muffin tray with paper cups or grease each cavity with butter.
- Then, use a scoop (for uniform measurement) an equal amount of mix into each muffin cup. Fill each cup only ¾th giving enough room for the muffin to rise.
- Don’t forget to sprinkle a generous spoonful of chocolate chunks on top of each muffin.
- Bake muffins for 20 minutes or until a toothpick inserted comes out clean. Avoid over-baking the muffins as they might become dry.
Watch Chocolate Chip Muffins Video
More Muffin Recipes
- Corn Cheese Muffins
- Apple Muffin With Oats
- Whole Wheat Mocha Muffins
Ingredients
- ▢ ½ Cup unsalted butter softened (113 grams)
- ▢ ½ Cup granulated white sugar
- ▢ 2 eggs, at room temperature
- ▢ ⅔ Cup milk, at room temperature
- ▢ 1 teaspoon vanilla essence
- ▢ 2 Cup all purpose flour
- ▢ 2 ½ teaspoon baking powder
- ▢ ¼ teaspoon salt
- ▢ ½ Cup dark chocolate chips
- ▢ 1 Cup dark milk chocolate chunks
Instructions
- Preheat you oven to 375° F (190° C). Line muffin tray with paper liners and grease them with little butter or oil.
- Now cream butter and sugar together in a large bowl using a hand mixer at medium speed until creamy.
- Add one egg at a time and whisk for a minute or so each time.
- Now add the milk, vanilla essence to the liquid mixture. Once again whisk with the hand mixer until well combined approx. for 2 – 3 minutes at medium speed.
- Combine flour, salt and baking powder in a sieve. Sift over the liquid ingredient mixture. Add chocolate chips. Gently fold the batter using the spatula. Make sure there are no lumps or streaks remain in the batter.
- Scoop an equal amount of batter into the prepared muffin tray. Fill only ¾ of each muffin cup. Top each muffin with chocolate chunks. Bake the muffins for 20 minutes or until a toothpick inserted in the center comes out clean.
- Once baked transfer the muffins to a wire rack to cool down for few minutes.
- Serve Double Chocolate Chip Muffins with a cup of coffee for that extra chocolaty flavour.
Recipe Notes:
- Do not mix the batter for too long else muffin will become hard.
- Make sure all the ingredients are at room temperature before making the batter.
- You can use a stand mixer or gand mixer for making the muffin batter.
- From mint chocolate, white chocolate to dark chocolate, feel free to experiment with the flavor of these double chocolate chip muffins.
Nutrition
We follow a strict NO SPAM Policy
