For cutlet mixture:
3 tsp oil
1 inch ginger paste
1 bunch palak / spinach, chopped
3 potato, boiled & mashed
½ cup paneer / cottage cheese, grated
½ cup bread crumbs
1 tsp coriander powder
¼ tsp cumin powder
½ tsp garam masala
½ tsp aamchur / dry mango powder
2 tbsp coriander, finely chopped
½ tsp salt
2 tbsp corn flour
1 tbsp maida
¼ tsp chilli flakes
¼ tsp salt
½ cup water
1 cup bread crumbs
1.Preparation of cutlet mixture:Firstly, in a large kadai heat 3 tsp oil and saute 3 chilli and 1 inch ginger paste.Add 1 bunch palak and saute until palak shrinks.Cool completely and blend to smooth paste without adding any water.Transfer the palak paste into lage bowl and add 3 potato.Also add ½ cup paneer and ½ cup bread crumbs.
2.Now add 1 tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, ½ tsp aamchur, 2 tbsp coriander and ½ tsp salt.Combine well making sure the spices are well combined.Mix well making a non-sticky dough. if the dough is still sticky, add 1 tbsp breadcrumbs and mix well. this helps to absorb moisture.
3.Now prepare maida paste by mixing, 2 tbsp corn flour, 1 tbsp maida, ¼ tsp chilli flakes and ¼ tsp salt.Make a smooth lump free batter by adding ½ cup water.
4.Frying cutlet:Further, take a ball sized vegetable mixture, and roll cylindrical shape.Dip in maida paste coating all over.Then roll in breadcrumbs. make double coating to get a crispy outer layer.Now deep fry in hot oil or bake in preheated oven at 180 degree celcius for 15 minutes.Stir occasionally, until it turns golden brown and crisp. drain over kitchen paper to remove excess oil.Finally, enjoy palak cutlet with tomato sauce.