Paneer Cutlets

Ingredients 

• 200 grams cottage cheese (paneer), grated 
• 1 medium potato, boiled, peeled and grated
• ½ cup soya granules, soaked for 10 minutes and drained 
• ¼ cup grated processed cheese
• 1 tablespoon ginger-garlic paste
• 1-2 green chillies, finely chopped
• 1 teaspoon red chilli powder
• ½ teaspoon garam masala powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ¼ teaspoon turmeric powder
• Salt to taste 
• Oil for deep-frying
• ½ cup semolina 
• 2-3 tablespoons panko breadcrumbs
• ½ cup refined flour slurry 
• Tomato ketchup for serving

Method

1. Mix together cottage cheese, potato, soya granules, processed cheese, ginger-garlic paste, green chillies, chilli powder, garam masala powder, coriander powder, cumin powder, turmeric powder, salt and coriander leaves in a bowl. 
2. Divide the cottage cheese mixture into equal portions, shape into balls and lightly flatten between your palms. 
3. Heat sufficient oil in a kadai. 
4. Mix together semolina and panko breadcrumbs on a plate. 
5. Dip each cutlet in slurry and coat with semolina-breadcrumb mixture. 
6. Put the cutlets in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 
7. Serve hot with tomato ketchup.