How to make Jain Paneer Rice Cutlet -

Have leftover rice, just mix it with cottage cheese and some masalas and make these delicious cutlets.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) (पनीर), Rice (चावल)

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Jain Paneer Rice Cutlet checkout Til Paneer, Tiranga Paneer Tikka, Paneer Sandwich, Paneer Bhurji Samosa . You can also find more Snacks and Starters recipes like Pumpkin Leaves Vada Bitter Gourd Chips (Karele ke Pakode) Sausage Pakora Mushroom Galouti

Jain Paneer Rice Cutlet

Jain Paneer Rice Cutlet Recipe Card


English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Jain Paneer Rice Cutlet Recipe

  • Paneer (cottage cheese) grated 1/2 cup

  • Rice boiled 1/2 cup

  • Mixed bell peppers finely chopped 1/2 cup

  • Green chillies finely chopped 1-2

  • Fresh mint leaves chopped 1 tablespoon

  • Fresh parsley sprigs 6-8 + for garnishing

  • Salt to taste

  • Oil for shallow frying

  • Semolina (rawa/suji) 1/2 cup

  • Tomato ketchup for garnishing


Step 1

Combine rice, cottage cheese, bell peppers, green chillies, chopped mint, torn parsley sprigs, salt and wheat flour in a bowl and mix well.

Step 2

Heat oil in a non-stick pan.

Step 3

Divide the prepared mixture into equal portions. Take each portion, shape it into tikkis and coat with semolina.

Step 4

Shallow-fry tikkis in hot oil till golden and crisp from both sides. Drain on absorbent paper.

Step 5

Serve hot topped with tomato ketchup and garnished with parsley sprigs.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.