- 1 cup peas
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 large onion finely chopped
- 1 green chilli finely chopped
- 1 tablespoon ginger garlic paste
- 1 teaspoon coriander powder
- ¼ teaspoon chaat masala
- ½ amchoor powder
- ½ teaspoon red chilli powder
- ½ teaspoon cumin powder
- 100g paneer/cottage cheese
- 1 teaspoon raisins
- 1 teaspoon cashews
- 1 tablespoon fresh coriander
- salt to taste
For Bread Crumbs
- 4-5 bread slices
For Mayonnaise dip
- 4 tablespoons mayonnaise
- 2 tablespoons tomato ketchup
- 1 teaspoon oregano
- ½ teaspoon red chilli flakes
- ¼ teaspoon black pepper powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
To flavour potatoes
- 500g boiled potatoes
- ¼ teaspoon cumin powder
- salt to taste
- ¼ teaspoon amchoor powder
- ¼ teaspoon chilli flakes
- 1 teaspoon fresh coriander
- 2 teaspoon corn flour
- 2 teaspoon refined flour
- 1 teaspoon rice flour
- water as required
Oil for frying
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- To prepare the filling coarsely grind the peas in a mixer grinder.
- Now heat oil in a pan and then add cumin seeds, mustard seeds and let them splutter.
- Add finely chopped onions and cook them for two minutes or util they turn light golden brown. Do not over cook.
- Further add finely chopped green chillies and ginger garlic paste and cook for another minute.
- Now add the peas and cook for 3-4 minutes.
- Add the dried spices; coriander powder, chaat masala, amchoor powder, red chilli powder, cumin powder and mix well.
- Switch off the gas and then add grated paneer, raisins, cashews, fresh coriander and mix well. Our matar and paneer filling is ready. Let them cool down and then make small round balls, as it will be easy to fill.
To flavour the potatoes
- Grate the boiled potatoes.
- Now add cumin powder, salt, amchoor powder, chilli flakes, fresh coriander and mix till everything is well combined.
- Further add the bread crumbs and mix again. (To make the bread crumbs add bread crumbs in a mixer grinder and grind until it forms crumbs.)
- To prepare the slurry in a bowl add corn flour, refined flour, rice flour, water and mix well. It should have a medium consistency, not very thick nor thin.
To Prepare the matar and paneer cutlets
- Take two tablespoons of the potato mixture in between your palms and then press in the centre to make a a cavity.
- Now put the matar and paneer balls we prepared earlier and cover the same with the potato mixture. Now give them the shape of the cutlets. Similarly prepare the rest of the cutlets.
- Now take each matar and paneer cutlet and dip them into the slurry. Then immediately coat it with the bread crumbs. Make sure it’s coated well from each sides. Similarly coat the rest of the cutlets.
- Keep them in the refrigerator for 30 minutes or an hour to firm up. You can also freeze them in an airtight container for upto 15 days.
- Heat oil in a pan and then add the cutlets in it. Fry them for 3-4 minutes on each sides or until it turns golden brown in colour and crispy.
- Once done, remove the matar and paneer cutlets on a tissue paper.
- Serve hot with the dip we prepared earlier or tomato ketchup.
- Do not grate hot boiled potatoes else they will become sticky.
- Adding rice flour in the cutlets makes it crispy.
- You can also shallow fry the cutlets or cook them in an air fryer.