Jain Noodle Cutlet

Noodles give these veg cutlets an interesting texture.This recipe is perfect for evening snacks. This is a Sanjeev Kapoor exclusive recipe.

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Jain Noodle Cutlet

Main Ingredients Green peas, Corn kernels
Cuisine Fusion
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Jain Noodle Cutlet

  • ¼ cup Green peas boiled
  • ¼ cup Corn kernels boiled
  • 1 cup Instant Noodles boiled
  • ¼ cup Paneer (cottage cheese) grated
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Cumin powder
  • to taste Salt
  • 1 tablespoon Fresh coriander leaves chopped
  • 1 tablespoon Gram flour (besan)
  • 2 tablespoons Milk
  • 2-3 tablespoons Refined flour (maida)
  • ¼ cup Bread crumbs dried
  • for shallow frying Oil
  • for garnishing Cheese slices


  1. Put green peas in a bowl, mash them, add corn kernels and mash again. Add cottage cheese, turmeric powder, red chilli powder, garam masala powder, cumin powder, salt, noodles, coriander leaves, gram flour and milk and mix well. Knead into a soft dough.
  2. Divide the mixture into equal portions, shape them into cutlets.
  3. Mix refined flour and some water in a small bowl till smooth.
  4. Heat some oil in a non-stick pan.
  5. Spread breadcrumbs on a plate.
  6. Dip cutlet in the slurry, coat with breadcrumbs and shallow-fry, turning sides, till crisp and brown on both sides. Drain on absorbent paper.
  7. Serve hot garnished with cheese slices.