Jain Paneer Rice Cutlet

Have leftover rice, just mix it with cottage cheese and some masalas and make these delicious cutlets. This is a Sanjeev Kapoor exclusive recipe.

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Jain Paneer Rice Cutlet
Main Ingredients Paneer (cottage cheese), Rice
Cuisine Fusion
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

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


  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

Calories 1156
Carbohydrates 153.6
Protein 31.1
Fat 46.5
Other Fiber Niacin- 5.5mg