Whenever I see milk packets are getting piling up in the fridge, I make sure that I prepare chhana or cottage cheese. I keep cottage cheese handy, since it can be used in various ways. I mostly make some Bengali Chhanar Dalna or cottage cheese curry which I love. This is quite different from Paneer both in terms of taste and texture. I always prefer the chhanar dalna over and above the Paneer curry. Some times I use the cottage cheese to make Chhana o Kachkola r Kopta. I have even used it to cook some Chhana Matarsuti diye Musur Dal. This time I have blended some boiled mug dal with my cottage cheese and made this Chhana Mug Daler Cutlet.
It comes out really yummy and I think the main ingredient which makes it so delicious is the pinch of bengali bhaja moshla that I have added to the paste. Serve it with your choice of sauce. Since there is no onion or garlic added to it, you may serve it to hard core vegetarian too.
Ingredients for Chhana Mug Daler Cutlet
- Chhana or Cottage Cheese – from 1 litre of Milk
- Mug Dal – 1 cup
- Green chili – 3-4
- Maida or all purpose flour – 1 tbsp
- Bengali bhaja Moshla – 1 tsp
- Salt and sugar – as required
- Bread crumbs – 2 tbsp
- White Oil for frying
How to make Chhana Mug Daler Cutlet
Soak the mug dal in water for 30 minutes and then boil it till done. The dal should be well cooked but not mushy. Also, ensure that the water gets absorbed into the dal directly. Make the cottage cheese by adding some vinegar or lemon juice to the boiling milk. Strain and keep aside.
Grind the boiled dal along with green chilies . Mash the cottage cheese to make it soft.
Add the mug dal paste to the cottage cheese.
Sprinkle Maida, salt, sugar and bhaja moshla or roasted spice powder into the bowl.
Knead it with a light hand so incorporate every thing. Then take a small ball and using the palm of your hand, make disc. Do it for all the dough.
Heat white oil in a pan. Take the bread crumbs in a bowl. Pickup one disc and roll it inside the bread crumbs. The disc or cutlet should be well coated with the crumbs.
Release them carefully to the hot oil and fry over low heat. This will ensure that the cutlet is cooked to the core.
Flip and fry the other side too. Strain from oil once evenly browned from all sides.
Serve as a starter with your choice of sauce.