Crispy Paneer and Mango Cutlets with Zesty Mango-Peanut Salsa
45 minutes
951 reads
About Crispy Paneer and Mango Cutlets with Zesty Mango-Peanut Salsa
Delight in the vibrant flavors of summer with these irresistible Paneer and Mango Cutlets! This recipe perfectly blends the creamy texture of paneer with the sweet tang of raw mango, creating a delicious and refreshing snack or appetizer.Each crispy cutlet is bursting with aromatic Indian spices and complemented by a bright, zesty mango-peanut salsa. It's a unique twist on classic Indian street food, guaranteed to impress your friends and family. Prepare to be amazed by the perfect balance of sweet, spicy, and savory!This recipe is perfect for a summer gathering, potluck, or a quick and satisfying weeknight meal. The cutlets can be prepared ahead of time, making it a convenient and impressive dish.
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
- 200 gm Cottage Cheese paneer
- 100 gm Mango grated 100 gm raw
- 1 cup Onion finely chopped
- 1/4 cup All-Purpose Flour maida
- 1 tsp Garam Masala
- 1 tsp Chaat Masala
- 1 tbsp Chilli chopped, green
- 1.5 tsp Salt or as per taste
- 1/2 tsp Pepper black, crushed
- 1 pinch Sugar
- 1 tbsp Coriander dhania, chopped
- Oil as required
- 1 cup Mango chopped
- 1/2 cup Tomatoes chopped
- 1/4 cup Peanuts roasted
- 1 tsp Chaat Masala
- 1/2 tsp Salt black
- 1/2 tsp Pepper black
- 1 tsp Lemon Juice
- 1.5 tsp Salt or as per taste
- 2 tbsp Yogurt curd, low fat
Instructions
Prepare the Cutlets
- Combine crumbled paneer, grated raw mango, all-purpose flour, chopped green chili, salt, sugar, crushed black pepper, and chaat masala in a bowl. Mix well.
Sauté Onions and Combine
- Heat oil in a pan and sauté finely chopped onions until softened. Let cool slightly. Add the sautéed onions and chopped coriander to the paneer mixture. Mix gently to form a dough.
Shape and Fry the Cutlets
- Divide the dough into 8-10 equal portions. Shape each portion into a small, flat cutlet. Coat each cutlet in cornflour.
- Heat a little oil in a non-stick pan. Shallow fry the cutlets until golden brown and crispy on both sides.
Make the Mango-Peanut Salsa
- In a bowl, combine chopped mango, tomato, roasted peanuts, chaat masala, black salt, black pepper, lemon juice, and salt. Mix well.
- Stir in the yogurt and mix gently. Refrigerate until serving time for best flavor.
Serve
- Serve the crispy paneer and mango cutlets immediately with the chilled mango-peanut salsa.
Recipe Notes
Expert Tips for Perfect Paneer and Mango Cutlets:
- For extra flavor, marinate the paneer in a little lemon juice and salt for 15 minutes before mixing.
- If the cutlet mixture is too dry, add a tablespoon of water at a time until it is easy to handle.
- Don't overcrowd the pan when frying the cutlets. Fry them in batches to ensure even browning and crispiness.
- For a spicier salsa, add a pinch of red chili powder or some finely chopped green chilies.
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Recipe Nutrition
Calories: 265kcalCarbohydrates: 14gProtein: 9gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gSodium: 1995mgFiber: 2gSugar: 5g
Shraddha Jain
Articles: 6
3 Comments
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This is awesome! Can’t wait to cook it.
Looks so incredible! Thank you for sharing.
Looks so appetizing! Thank you for posting.