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If you have paneer cubes crumble the paneer by putting them in hot water for 10 minutes. Ensure it has not much moisture. I used the samai millet | barnyard millet. I cooked 1/4 cup of millet in 1/4 cup of water in pressure cooker for 3 whistles. Let this cool completely. Chop the onions, capsicum, coriander and mint leaves very finely. In a wide bowl, add the crumbled paneer, cooked millet, besan, capsicum, onion,red chili powder, garam masala, salt, coriander leaves and mint leaves.
Mix this well. Ensure the mixture is dry and tight. If you feel it is loose add 1-2 tblsp extra gram flour| kadalai maavu. If you are planning to tawa fry this cutlets, dry roast the besan flour and add. Take a lemon sized portion of the dough.
Flatten it as we do for cutlets. Else you can make it as an oblong shape. Once you are done with shaping, if you have time, keep it inside the refrigerator.
Else you can start frying the cutlets. You can keep it for a day and fry later too. Heat oil for deep frying. Keep the flame in medium. Fry the cutlets in batches. Fry till it turns golden brown colour. Do not keep the flame too high, else the inside will not get cooked.
Drain in kitchen towel. Serve hot with ketchup or green chutney. We enjoyed with mint chai (recipe coming up soon)
The recipe says cooking 1/4 cup of millet in 1/4 cup of water. So what about the rest of the millet? As under ingrediants you have said 1 cup of millet.
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