Categories: Health Tips

HOW TO MAKE EASY QUINOA PANEER CUTLET- PROTEIN RICH AND FALAHARI TOO.

This cutlet is very delicious and high in protein . you can eat patties every day .you can call them as quinoa paneer kababa also. These vegetarian kababs are healthy inside out with a bomb combination of high protein , fibre and calcium . Quinoa is an only grain that is complete protein and gluten free too. cooking quinoa is super easy .

Make them over the weekend for a nutritious breakfast . This healthy recipe is very good for navratri also without potatoes or sabudana . It is a great change from sabudana vadas . Eat them as tikkis or roll them in kuttu flour rotis / dosas with salad inside for a substanial meal .

INGREDIENTS :-

1- Paneer 1 large katori

2 – Soaked quinoa 1 small katori

3- one raw banana – for binding

4 – Peanut 2 tbsp

5 – ginger

6- Handful of mint , cilantro and green chilli

7- Cumin powder

8- Ground black pepper

9 – Salt to taste

10- A Little lemon juice

11- Oil 1 tsp

METHOD :-

1- use a stove top pressure cooker to cook both quinoa and banana at the same time.

2-Or you may cook quinoa according to the package in a pan and boil the banana separately.

3 – Make the green masala by blending mint, coriander, roasted skinned peanuts and green chilies.

4 – Grate the paneer. If you have a food processor make use of it to grate paneer in 10 seconds.

5- Use the fine grater attachment for the same.

6-Let the cooked quinoa and the raw banana to cool down completely before proceeding with the recipe.

7-Grate the banana instead of smashing it for nice even lump free mixture.

8 -Mix all ingredients and add the spices.

9-I have not deep-fried these kababs. Instead cooked them on a skillet with little oil/ ghee

10-Heat a skillet on medium heat.

11 -Make tikkis that are approx 2 ” broad and ¼ ” thickness

12 -Once the tawa/ skillet is warm brush it lightly with oil. Place the tikkis / patties on it.

13 – Cook them on a low to medium heat gently flipping mid way .Let it cook for 2-3 minutes on each side or until they are crispy and golden brown. Serve it warm or cold with salad and a dip.