Introduction:

Foxtail Millet and Paneer Cutlets are a delightful and nutritious twist on traditional cutlets. Foxtail millet adds a unique texture and nutty flavor, while paneer (Indian cottage cheese) provides a creamy, protein-packed filling. These cutlets are perfect as an appetizer, snack, or even a light meal. Crispy on the outside and soft on the inside, they’re a great way to incorporate millet into your diet while enjoying a tasty treat.

Ingredients:

• 1/2 cup foxtail millet, rinsed
• 1 cup paneer, crumbled
• 1 medium potato, boiled and mashed
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup fresh mint leaves, chopped (optional)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chili powder
• Salt to taste
• Black pepper to taste
• 1/2 cup breadcrumbs (or as needed for coating)
• Oil for shallow frying

Instructions:

1. Cook the Foxtail Millet:
   • In a medium saucepan, bring 1 cup of water to a boil. Add the rinsed foxtail millet, reduce the heat, cover, and simmer for 15-20 minutes, or until the millet is tender and the water is absorbed.
   • Fluff the millet with a fork and let it cool slightly.
2. Prepare the Cutlet Mixture:
   • In a large mixing bowl, combine the cooked foxtail millet, crumbled paneer, mashed potato, finely chopped onion, green chilies, coriander leaves, and mint leaves (if using).
   • Add cumin seeds, garam masala, ground turmeric, red chili powder, salt, and black pepper. Mix everything together until well combined.
3. Shape the Cutlets:
   • Take small portions of the mixture and shape them into small, round or oval cutlets. Press them gently to flatten slightly.
   • Roll each cutlet in breadcrumbs, ensuring an even coating.
4. Cook the Cutlets:
   • Heat a few tablespoons of oil in a non-stick or cast-iron skillet over medium heat.
   • Place the cutlets in the hot oil and cook for 3-4 minutes on each side, or until golden brown and crispy.
   • Remove the cooked cutlets and place them on paper towels to drain excess oil.
5. Serve:
   • Serve the Foxtail Millet and Paneer Cutlets hot with your favorite chutney, yogurt dip, or ketchup.

Tips:

• Texture: If the mixture feels too wet or soft, add more breadcrumbs to help bind it together.
• Spice Level: Adjust the quantity of green chilies and red chili powder according to your spice preference.
• Make-Ahead: The cutlet mixture can be prepared in advance and stored in the refrigerator for up to 2 days. Shape and cook the cutlets just before serving.

Conclusion:

Foxtail Millet and Paneer Cutlets offer a tasty and nutritious alternative to traditional cutlets. With the nutty flavor of foxtail millet and the creamy richness of paneer, these cutlets make for a satisfying and wholesome snack or appetizer. Enjoy them hot with your favorite dips or as part of a larger meal, and savor the delicious blend of textures and flavors!