Walnut Paneer Cutlets
Walnut Paneer cutlet is a delightful Indian tea-time snack. These delicious vegetarian snacks are packed with paneer, potatoes, and walnuts, making it a perfect balance of soft and crunchy textures.
Whether served with a hot cup of Masala Tea or as a party appetizer, these tea-time snacks will be loved by everyone.
With crispy crunchy coatings of walnuts these soft melt in mouth paneer cutlets are easy to prepare. These make delicious vegetarian tea time snacks. Enjoy these crispy paneer cutlets with green chutney or Tamarind Chutney Recipe .
The recipe for this paneer tikki is very filling and healthy. Paneer and walnuts in the cutlets keep you full for a long time.
Why We love this recipe
- We love our tea time snacks here!
- This tasty snack is easy and fast to make if you have boiled potatoes in the fridge.
- Paneer and walnuts make it quite filling
- We have shallow-fried this paneer tikki using lesser oil as compared to deep frying.
Ingredients for Paneer Aloo Tikki
A few basic pantry staples are required to make the most delicious paneer cutlet at home.
- Potato: Boiled potatoes. Either mash them or grate them.
- Walnuts: Crushed walnuts, almost powdered walnuts add a lot of taste and meaty texture to the cutlets.
- Paneer (Cottage cheese): Grated paneer adds for the creamy cutlets that melt in the mouth.
- Arrowroot powder: For binding the cutlets. If you do not have arrowroot powder you can use either cornflour or rice flour.
- Seasoning: Green Chilli, coriander leaves, Ginger, Salt, Red Chili Powder, coriander powder.
- Oil: Mustard oil or vegetable oil to shallow fry.
- Bread crumbs to coat the paneer cutlets.
How to Make
- First, boil the potatoes. Either in a pressure cooker, Instant pot or microwave.
- Allow them to cool, peel them and grate them. I mostly have boiled potatoes in my fridge as a part of meal prep. You can prepare a lot of potato recipes with boiled potatoes.
- Grate the paneer and keep it aside.
- Powder Walnuts and keep them aside.
- Now in a mixing bowl mix boiled grated potatoes, Grated paneer, crushed walnuts, fresh bread crumbs, arrowroot powder, chopped cilantro, chopped green chillies, red chilli powder, salt, grated ginger, coriander powder.
- Mix them well and shape them into round cutlets.
- Mix together crushed walnuts and bread crumbs.
- Coat these cutlets with crushed walnut mixture.
- Now shallow fry these cutlets in hot oil till golden brown from both sides.
- Drain out of oil and serve with chutney and enjoy!
Recipe Notes & Tips for making paneer cutlet
- You can add vegetables if you like. If you are using veggies, chop them finely.
- If you don’t want to shallow fry the cutlets you can bake them at 180 degrees celsius.
- You can also Air-fry if you wish to.
- You can skip chillies if you do not like them too spicy.
- Tofu can be used instead of paneer.
Make Them Ahead
You can make these cutlets in advance and freeze them in the freezer before frying. In the freezer, you can store them for up to 6 weeks. When in the mood to eat take them out and fry them directly in hot oil or Air fry them. There is no need to thaw them.
Recipe Notes & Tips for making paneer cutlet
- You can add vegetables if you like. If you are using veggies, chop them finely.
- If you don’t want to shallow fry you can bake them at 180 degrees celsius.
- You can make these paneer cutlets in Air fryer if you wish to.
- You can skip chillies if you do not like them too spicy.
- To make it vegan you can substitute paneer with Tofu.
Substitutions You Can Make:
- Tofu instead of Paneer:
If you’re vegan or prefer a lighter option, you can easily swap paneer with tofu. Tofu provides a similar texture and absorbs the flavors just as well. - Arrowroot Powder Substitution:
If you don’t have arrowroot powder, you can use cornstarch or potato starch as a binding agent. These will provide a similar texture and help hold the cutlets together. - Walnuts:
While walnuts add a rich, nutty flavor, you can substitute them with cashews, almonds, or even peanuts for a different texture and taste. - Bread Crumbs:
If you’re looking to make the recipe gluten-free, use gluten-free breadcrumbs or ground oats instead of regular bread crumbs. You can even make your own breadcrumbs at home using gluten-free bread.
Creative Variations You Can Try:
- Veggie-Loaded Cutlets:
Add finely chopped veggies like carrots, peas, or spinach to the mixture. It will boost the nutritional value and add a lovely color and texture to your cutlets. - Spicy Paneer Cutlets:
For those who love spice, add finely chopped green chilies, black pepper, or even a pinch of garam masala to the mixture for an extra kick. - Cheese-Stuffed Cutlets:
Try stuffing your cutlets with a small piece of cheese (like mozzarella or cheddar) before shaping them. When you bite into the cutlet, you’ll get a delicious melty surprise inside! - Baked Cutlets:
Skip the frying step by baking the cutlets at 180°C for about 20 minutes or until golden brown. This is a healthier option and also saves some time. - Sweet Potato Cutlets:
Swap the regular potatoes for boiled sweet potatoes to add a unique flavor. Sweet potatoes also provide a slightly sweeter taste and a burst of color to your cutlets.
What to Serve with Paneer Cutlets
You can serve these cutlets as a party snack or tea time snack with Tamarind Chutney Recipe , Masala Tea, green chutney. You can pack them in the lunch box.
- Burger: This makes a great vegetarian patty for the burgers.
- Wraps: You can stuff them in pita bread to make sandwiches.
- Chaat: You can serve these paneer tikki as a chaat like this aloo tikki chaat or Matar tikki chaat.
FAQs
Can I use boiled vegetables instead of potatoes?
Yes, you can use vegetables like carrots, peas, or cauliflower instead of potatoes. Just make sure to chop or grate them finely and adjust the seasoning to match.
Can I make these cutlets ahead of time?
You can make these cutlets in advance and freeze them in the freezer before frying. In the freezer, you can store them for up to 6 weeks. When in the mood to eat take them out and fry them directly in hot oil or Air fry them. There is no need to thaw them.
Can I air-fry these cutlets instead of shallow frying?
Absolutely! Brush or spray the cutlets lightly with oil and air fry them at 180°C for about 10-15 minutes, flipping halfway through. This method gives a nice crisp texture without the extra oil.
Are these cutlets suitable for a vegan diet?
Yes, simply replace paneer with tofu and ensure the breadcrumbs and any other ingredients are vegan-friendly. The rest of the recipe is naturally plant-based.
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Watch Video
Potato Paneer Walnut Cutlets
Ingredients
- 2 Potatoes medium-sized
- 100 gm Paneer
- 50 Gm Walnuts
- 1/4 cup bread crumb
- 1 tablespoon arrowroot powder
- 1 tablespoon coriander leaves chopped
- 1 teaspoon green chilli chopped
- 1 teaspoon red chilli powder
- 1 teaspoon ginger grated
- 1 teaspoon coriander powder
- Bread crumb for coating cutlets.
Instructions
- First, boil the potatoes. Either in a pressure cooker, Instant pot or microwave.
- Allow them to cool, peel them and grate them. I mostly have boiled potatoes in my fridge as a part of meal prep. You can prepare a lot of potato recipes with boiled potatoes.
- Grate the paneer and keep it aside.
- Powder Walnuts and keep them aside.
- Now in a mixing bowl mix boiled grated potatoes, Grated paneer, crushed walnuts, fresh bread crumbs, arrowroot powder, chopped cilantro, chopped green chillies, red chilli powder, salt, grated ginger, coriander powder.
- Mix them well and shape them into round cutlets.
- Coat these cutlets into bread crumbs and crushed walnut mixture.
- Now shallow fry these cutlets in hot oil till golden brown from both sides.
- Drain out of oil and serve with chutney and enjoy!
Notes
- You can add vegetables if you like. If you are using veggies, chop them finely.
- If you don’t want to shallow fry you can bake them at 180 degrees celsius. You can also Air-fry if you wish to.
- You can skip chillies if you do not like them too spicy.
- Tofu can be used instead of paneer.
