Green Peas Cutlet
If you would have read my earlier posts, you would be knowing that I had bought some veggies including these fresh green peas from our recent trip to the North of India. I love a handful of peas in most of my chapati side dishes. But sadly, my little one is not a big fan of these. I am a person who believes in eating seasonal fruit and vegetables and hence love winters when fresh vegetables are in abundance. However, Neha likes to experiment with food and she has promised me that she will try whatever I make and if she doesn’t like it, I shouldn’t make it again 🙂 Luckily
she loved the peas paratha, but didn’t like the peas soup.
So, next in the list was to make a cutlet or kebab or tikki whatever you may like to call. My family loves the texture of any cutlet and is a big fan of the Mumbai ragda pattice. When I had made hara bhara kebab last year, I didn’t have fresh peas with me and so had skipped it. So, here is an absolutely flavourful and crispy on the exterior and very soft inside kind of kebab. The paneer and crushed peas gives it a creamy texture while the potato and the bread crumbs help in binding of the ingredients. You can very well impress your guests by serving these as a starter. It pairs excellent with coriander chutney or mint curd dip. You can make the dough and shape it into cutlets and refrigerate it till you are ready to serve them. These even freezes well. Do not make a smooth paste of the peas. Let it remain coarse to have a nice bite. You may deep fry or or bake it in a preheated oven at around 180-200 degree Celsius for about 25-30 minutes or till the top becomes golden. You can brush some oil on the top. For more such recipes, please click here. I have used a 240 ml cup.
Ingredients:
- Green peas 1 cup
- Paneer 100 gm
- Boiled potato 1
- Salt to taste
- Onion 1 small
- Green chilies 2-3
- Chat masala a pinch
- Coriander leaves 2-3 sprigs
- Bread crumbs 2-3 tbsp
- Refined oil 2 tbsp
Method:
- Boil the green peas with some salt and water.
- Drain the water and crush it coarsely. Do not make a paste.
- Add grated potato and salt to it.
- Now add finely chopped onion, green chilies and grated paneer and mix well.
- Now add a tablespoon of bread crumbs, chopped coriander leaves, chat masala and knead it to form a smooth mixture. Add more bread crumbs if your mixture is too wet.
- Keep the mixture in refrigerator for atleast 10-15 minutes.
- Make small balls of the mixture and roll it in bread crumbs and press gently to form cutlets.
- If time permits, refrigerate it for atleast 10 minutes.
- Heat a tablespoon of oil in a heavy flat pan and gently shallow fry these cutlets till they are golden on both sides.
- Serve it hot with coriander chutney or curd mint dip.
