How to make Jain Noodle Cutlet - Noodles give these veg cutlets an interesting texture.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Green peas (हरे मटर), Corn kernels (मकई के दाने)
Cuisine : Fusion
Course : Snacks and Starters
Jain Noodle Cutlet Recipe Card
Hindi: matar
You might be picking out these emerald hued little jewels from your food. But, wait, before you do that anymore! As these are a good source of fibre and potassium, which keeps all of our body cells functioning properly. Just when you thought that green peas are only used to add that extra punch to your savoury dishes, try a rich, creamy matar ki kheer to satiate your sweet buds too!
For more recipes related to Jain Noodle Cutlet checkout Matar ke Samose, Matar Paneer ki Tikki, Matar Paneer Samosa, Matar Paneer Burger . You can also find more Snacks and Starters recipes like Chicken Popcorn, Chicken With Orange And Figs In Barbecue Sauce, Cocktail Keema Kachori, Perfect Omelette.
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Jain Noodle Cutlet Recipe
Green peas boiled ¼ cup
Corn kernels boiled ¼ cup
Instant Noodles boiled 1 cup
Paneer (cottage cheese) grated ¼ cup
Turmeric powder ¼ cup
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Cumin powder 1 teaspoon
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Gram flour (besan) 1 tablespoon
Milk 2 tablespoons
Refined flour (maida) 2-3 tablespoons
Bread crumbs dried ¼ cup
Oil for shallow frying
Cheese slices for garnishing
Method
Step 1
Put green peas in a bowl, mash them, add corn kernels and mash again. Add cottage cheese, turmeric powder, red chilli powder, garam masala powder, cumin powder, salt, noodles, coriander leaves, gram flour and milk and mix well. Knead into a soft dough.
Step 2
Divide the mixture into equal portions, shape them into cutlets.
Step 3
Mix refined flour and some water in a small bowl till smooth.
Step 4
Heat some oil in a non-stick pan.
Step 5
Spread breadcrumbs on a plate.
Step 6
Dip cutlet in the slurry, coat with breadcrumbs and shallow-fry, turning sides, till crisp and brown on both sides. Drain on absorbent paper.
Step 7
Serve hot garnished with cheese slices.
