Cutlet Tiranga

Cutlet Tiranga

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A colourful cutlets. . Perfect for evening snacks.

Cutlet Tiranga recipe - How to make Cutlet Tiranga



Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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3 tsp oil
1 cup boiled sweet corn kernels (makai ke dane) , coarsely crushed
2 cups grated paneer (cottage cheese)
1/2 tsp dried mango powder (amchur)
1/2 tsp ginger-garlic (adrak-lehsun) paste
2 potatoes , boiled and mashed
2 cups blanched spinach (palak)
2 green chillies , finely chopped
2 tsp corn (makai ke dane) flour
1 tsp plain flour (maida)
1/4 cup tomato ketchup
1 cup bread crumbs
salt and red chili powder to taste
oil for deep frying

  1. For the first layer, heat 1 tsp of oil in a pan, add the ginger-garlic paste, salt and dry mango powder, mix well and saute for few seconds.
  2. Add the crushed corn and saute for more 5 minutes.
  3. Add the paneer and mix well. Cool completely and divide the mixture into 8 equal portions.
  4. Keep aside.
  5. For the second layer, combine the spinach and green chillies and blend in a mixer till smooth. Keep aside.
  6. Heat 2 tsp of oil in a pan, add the spinach puree and potatoes, mix well and saute till the mixture becomes dry.
  7. Add the plain flour, salt and chaat masala, mix well and saute for more 1 minutes.
  8. Cool completely and divide the mixture into 8 equal portions and keep aside.
  9. For assembling, take one portion of paneer and corn mixture in your left palm and press with your right hand to make a flat pocket.
  10. Keep one spinach ball in it and cover tightly so that all the air escapes and no part of paneer is exposed.
  11. Repeat the same using the remaining mixture. Keep aside.
  12. Combine the plain flour, corn flour and tomato ketchup in a bowl and make a smooth paste.
  13. Dip each ball in this tomato ketchup paste and roll in breadcrumbs.
  14. Heat the oil in a kadhai and deep fry each ball till golden browna nd crisp.
  15. Cut each into 2 equal parts and arrange in a dish.
  16. Serve hot.