Paneer Cutlet is a delicious gluten-free, vegetarian snack. It has a mouth melting texture with a perfect crunch of corn kernels. Serve it with green chutney, or a chilled yogurt dip, and you are set for a perfect teatime snacking.
Ingredients You Need For Making Corn Paneer Cutlet…
Sweet Corn Kernels (fresh or frozen)
Fresh Paneer (Cottage Cheese)
Red Onion, Green Chilli, Coriander, Ginger
Gram Flour (Besan)
Salt, Red Chilli Powder, Chaat Masala
Feel free to add finely chopped spinach, kale, cabbage, or fenugreek leaves in the cutlet mixture.
For vegan cutlets, substitute paneer with tofu.
Add grated cheddar/parmesan cheese in the cutlet mixture or place a small cube in the center while shaping the cutlets.
For a crunchy exterior, you can coat cutlets in breadcrumbs before frying.
Prep Work Required…
Boil Potatoes: You need boil potatoes for making the paneer cutlet. Boil them in advance using a pressure cooker, instant pot, or microwave, peel and store them in the fridge till required.
Prepare Sweet Corn: Make a coarse paste of sweet corn in a food processor. Store in the fridge till required. If the corn kernels are a bit hard, you need to boil them in salted water till tender. Allow them to cool before crushing and mixing in the cutlet dough.
Chop Vegetables: You can chop the onion, green chili, coriander, and ginger in advance as I do for my weekly meal prep and store in the fridge in meal prep containers.
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.
Watch Paneer Cutlet Recipe Video:
More Vegetarian Cutlet Recipes For You:
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Corn Paneer Cutlet Recipe
- 1 Cup sweet corn kernels, fresh or frozen
- 1/2 Cup paneer grated
- 1 boiled potato, peeled
- 1/2 Cup finely chopped onion
- 1 tablespoon chopped coriander
- 1 tablespoon grated ginger
- 1 green chili chopped
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon chaat masala
- 1 teaspoon red chilli powder
- 1/4 Cup gram flour (besan)
- 1/4 Cup refined oil
- 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.
- 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.