Air fryer recipe · Snacks
Chhanar Cottage-Cheese Cutlet
Soft fresh chhana mixed with potato and raisins into a melt-in-the-mouth cutlet with a crunchy air-fried shell.
- 28 minTotal time
- 190°CAir fryer
- 3Serves
- Contains eggDiet
Nutrition per serving
- 70kcal
- 1.0 gprotein
- 17.1 gcarbs
- 0.1 gfat
- 0.9 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Fresh chhana (crumbled cottage cheese)1 cup
- Mashed potato1/2 cup
- Cashews and raisins, chopped2 tbsp
- Green chilli and ginger, minced1 tbsp
- Cornflour for binding2 tbsp
- Beaten egg and breadcrumbsfor coating
Method
Knead the chhana
Crumble the fresh chhana and knead it with the heel of your palm until it turns smooth and loses its grainy feel. A smooth base is what gives the cutlet its soft, melt-in-the-mouth centre.
Mix the filling
Combine the chhana with the mashed potato, chopped cashews and raisins, minced chilli and ginger, salt, a pinch of sugar and cornflour. Mix into a dough firm enough to shape, as the cornflour binds it so it will not spread.
Form the cutlets
Shape the mixture into flat ovals or rounds, smoothing the surface to seal any cracks. Chill them briefly so they hold together during crumbing, as cracks or soft spots let them break open in the basket.
Coat the cutlets
Dip each cutlet in the beaten egg, then roll it thoroughly in the breadcrumbs for an even shell. Press gently so the crumbs cling firmly, which builds a coat that crisps up and holds the soft filling inside.
Air-fry until crisp
Spray the cutlets with oil and set them in a single layer in the basket. Air-fry at 190°C for 13 min, turning once, until the egg coat is set and the shell is golden and crunchy while the inside stays soft.
