23/08/2026
🥔 Makhana Paneer Cutlets — Vrat Special
Ingredients:
1 cup makhana
100 g paneer, grated
2 medium boiled potatoes
2 tbsp roasted peanut powder
1–2 green chillies, finely chopped
1 tsp cumin
½ tsp black pepper
Sendha namak, as required
1 tsp lemon juice
1–2 tbsp coriander
Ghee/oil for shallow frying
Method:
Dry roast makhana until crisp and cool completely.
Grind it into a coarse powder.
Mash boiled potatoes and mix with paneer, makhana powder and peanut powder.
Add green chilli, cumin, pepper, sendha namak, lemon juice and coriander.
Mix well and shape into small cutlets.
Heat a little ghee/oil in a pan and shallow-fry on medium heat until golden and crisp on both sides.
Serve hot with dahi, vrat-friendly green chutney or coriander chutney.
Tip: For extra-crispy cutlets, refrigerate the shaped cutlets for 10–15 minutes before frying.
