Panir Cutlet

    This is a recipe for fried cheese potato balls. These oval shaped balls or "cutlets" are delicious by themselves. However, they can be served with plain rice or pulao as well.


    Dhaka, Bangladesh
    1 person made this


    • 3 potatoes
    • 1 cup of mozzarella cheese (250 g)
    • 4-5 green chilies, chopped
    • 3-4 onions, sliced
    • Salt as needed
    • 1 handful of coriander leaves, chopped
    • 1 teaspoon of mint leaves, chopped
    • Just a pinch of black pepper powder
    • 1 small ginger, chopped ( around 1 tablespoon)
    • 1 egg
    • 2 teaspoons of dry milk powder
    • 1 tablespoon of flour
    • Biscuit crumbs (as needed)
    • 1.5 cups of soya bean oil


    1. Boil the potatoes and peel the skin out.
    2. Mash the boiled potatoes with the cheese. Add the chopped green chilies, onion slices, salt, coriander and mint leaves, black pepper and ginger. Mix well.
    3. Make small balls out of this mashed potato mixture. Press slightly to make the balls into oval shapes (cutlets). Repeat to make 8-10 cutlets.
    4. On a separate bowl, mix in the egg, powdered milk and flour. Beat well and set aside.
    5. Pour the biscuit crumbs on a flat tray. Mix in a bit of oregano and kali jeera (black cumin).
    6. Dip each cutlet in the beaten egg mixture and place it on the tray with the biscuit crumbs. Cover it well with the crumbs. Do make sure that the crumbs are not powdery, but rather crunchy. Use one hand to dip the cutlet in the egg mixture, and the other hand to cover the cutlet with the biscuit crumbs. This way the cutlet will have less of a chance to break off.
    7. Heat a deep frying oil with just enough oil to fry 3-4 cutlets. Add one cutlet and dip another cutlet in the egg mixture and cover with biscuit crumbs. Add the cutlet to the hot oil.
    8. Repeat this process to add 3-4 cutlets, one by one to the oil and fry until the cutlets turn brown.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (0)