Jain Paneer Rice Cutlet

Ingredients list for Jain Paneer Rice Cutlet

• 1/2 cup Paneer (cottage cheese) grated
• 1/2 cup Rice boiled
• 1/2 cup Mixed bell peppers finely chopped
• 1-2 Green chillies finely chopped
• 1 tablespoon Fresh mint leaves chopped
• Fresh parsley sprigs 6-8 + for garnishing
• to taste Salt
• for shallow frying Oil
• 1/2 cup Semolina (rawa/suji)
• for garnishing Tomato ketchup

Method

1. Combine rice, cottage cheese, bell peppers, green chillies, chopped mint, torn parsley sprigs, salt and wheat flour in a bowl and mix well.
2. Heat oil in a non-stick pan.
3. Divide the prepared mixture into equal portions. Take each portion, shape it into tikkis and coat with semolina.
4. Shallow-fry tikkis in hot oil till golden and crisp from both sides. Drain on absorbent paper.
5. Serve hot topped with tomato ketchup and garnished with parsley sprigs.

Nutrition Info