Published: | Modified: by Hina Gujral
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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!
PinJump to:
- 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.
PinMeal 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
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Pin
Corn Paneer Cutlet Recipe
Paneer Cutlet is a delicious gluten-free, vegetarian snack. Learn how to make corn paneer tikki in a few simple steps at home.
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: Indian
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 10 cutlet
Calories: 127kcal
Author: Hina Gujral
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
Serving: 1cutlet | Calories: 127kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 26mg | Potassium: 166mg | Fiber: 2g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg
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Reader Interactions
Comments
Sk says
Love your food styling and pics! Beautiful blog.
Reply
Rubabah says
This looks awesome!! Question regarding corn, can I use canned ones ? If yes, do I still need to boil them?
Thanks.Reply
Hina Gujral says
Yes, you can use canned or parboiled sweet corn kernels. No need to boil them as they are already soft and easy to crush.
Reply
Xung says
I really love fun food frolic. Your recipes are healthy while being delicious. The steps are easy to follow and I use them as diet food too.
Reply
Hina Gujral says
So happy to hear your feedback. Stay tuned with more fun recipe ideas. Love, Hina
Reply
Xung says
Yes, I have come again today. Lockdown affect. Hehe
Reply
Hina Gujral says
So happy to know that!
Reply
bharat says
Really liked your recipe short and simple process to cook, I tried it and it tested so good with cookme chat masala it was really amazing
Reply
Kylie says
Flavours were delicious, but unfortunately mine did not keep their shape. I tried making them smaller, a bit more oil, and cooking for a shorter time, but I couldn’t get them crusted. Smaller ones stayed in one piece but very floppy. Any tips would be appreciated, because I’d love to try again.
Reply
Hina Gujral says
This usually happens if the cutlet mixture has some amount of moisture/wet or the frying oil is not heated to the right temperature. Adding little more gram flour might help.
Reply
Jinder says
Can you freeze the tikkis?
Reply
Hina Gujral says
I would not recommend freezing as paneer has a very short shelf life. However, you can store them without frying them in the refrigerator for 2 – 3 days.
Reply
Winnie says
Made this quite a few times.turns out so good and absolutely delicious.a huge hit at homeReply
Hina Gujral says
I am so happy to read your feedback!
Reply
