First of all, you will need to make paneer, which you can do according to this recipe. Once you have the paneer, you mash it with the hands and mix some salt and all spices into it. Wash the coriander leaves and pick them off the stems. Cut them in small pieces. Wash the green peas as well and mix the coriander and the green peas into the paneer.

In a separate bowl, mix the semolina and the flour into the water. It should be a quite liquid paste.

Now separate a part of the paneer mixture and form it into shape, pressing it into together to make it firm. You can make bigger or smaller cutlets, as you wish, and you can make them round, square, triangular or however you wish them to be!

Heat up oil for deep-frying in a wok or deep pan. It has to be hot enough for a drop of the semolina-paste to start sizzling when it falls in. Take a shaped paneer-piece and dip it into the semolina-flour mixture. Take it out and gently place it into the hot oil. Depending on the size of your wok, you can add another two or three cutlets. Deep-fry the paneer cutlets, gently turning them around from time to time so that they become golden from all sides!

After five to seven minutes in the oil, the cutlets should be golden. Take them out and place them on a paper towel. Repeat with the remaining cutlets. With some tomatoes and fresh coriander leaves, you can decorate them on a plate.

Serve them warm or put them in the idle of a sandwich – delicious!

Enjoy!