How to make Jain Paneer Rice Cutlet - Have leftover rice, just mix it with cottage cheese and some masalas and make these delicious cutlets.

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Fusion

Course : Snacks and Starters

Jain Paneer Rice Cutlet Recipe Card

Jain Paneer Rice Cutlet

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!

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 Sandwich Platter, Cheesy Kababs, vegetable burger, Prawn Vermicelli.

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.