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

Jain Noodle Cutlet

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


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.