These were too soggy/squishy- so I ended up adding bread crumbs- but that resulted in the upper crust getting brown very soon (leaving the underside uncooked). I liked the flavor of thyme. Will try these again to see if they taste better,
thank you for this so really really good recipe. I made this a few days ago just for me and put in some additional bacon bits. I loved it. The funny thing happened when my son who hates zucchini and carrots came into the kitchenand asked me : what's that and I answered Pancakes you can try one. Thank God he didn't ask what was inside. So he tried and said there were really good. I told him he could have the 4 or 5 leftovers and he ate them all. Score!
A few minutes later I asked him if he wanted to know what were the ingredients and he looked at me like: WHAT?
And I told him and he was like no way. But he ask me to make them again.(He is 16) So THANK YOU.
And next time I will take a picture.
Yes, its possible. But I am not sure of the number of days. --DK
Atta. Maida is all purpose flour --DK
Did you manage to squeeze out all the water from the zucchini? That would probably be the reason why it was soggy --DK
Were you using store bought paneer? if yes, did you bring it to room temp? 'Cos right out of fridge the paneer would be hard and if you used it, the end result will also be hard. As for replacing cucumber, frankly I have never tried making a cutlet from cucumber, so am not sure. But for the sake of experimenting, I think you can grate and squeeze out the water and try --DK
Oh yes, you can --DK
Yes you can add whatever flour you like - it should work well. Baking powder is optional, but it adds to the "puffiness" of these cutlets giving it volume (and lightness) when they are cooking in the pan. You will see it the way it easily lifts itself off the pan once cooked. But as I said, its optional. The end result will be little denser but as far as taste is concerned it would taste just the same --DK