November 24, 2020
  • November 24, 2020

Paneer Veggie Sliders

By on October 28, 2020 0 24 Views



For the Patty:

  • Paneer (Cottage Cheese) – 500 g
  • Cauliflower – 3 to 4 big florets
  • Carrots – 1 medium size
  • Potato – 1 medium size (boiled & mashed)
  • Garlic – 4-5 pods medium size
  • Green chillies – 3 to 4
  • Jeera Powder (cumin) – 1tsp
  • Amchur powder (Raw Mango Powder) – 1 tsp
  • Chat Masala – 1 tsp
  • Salt – as per taste
  • Light olive oil – 2 tbsp
  • Maida/ All-purpose flour – 4 tbsp
  • Cornflour – 2 tbsp
  • Pepper – 1/2 tsp
  • Water – as needed.
  • Breadcrumbs – 1 cup approx.

For Relish (Caramelised onions):

  • Extra Virgin Olive oil – 3-4 TBSP
  • Onions sliced – 1kgs approx.

Other Ingredients:

  • Tomatoes – 1 -2 tomatoes (small size sliced)
  • Cheese slices (cut as per the bun & patty size)
  • Slider buns
  • Ketchup, mustard or mayonnaise (optional)

Yields – 20 approx. patties


For the patty:

  • Separately, grate paneer, carrots and cauliflower finely.
  • Grind garlic and chillies into a paste.
  • Sauté garlic and chilli paste in hot oil for about 30 secs.
  • Add the veggies to it and cook them until soft. Add salt as per taste. Salt will make the veggies sweat. Cook them until all the moisture is out.
  • Once the veggies are cooked, add grated paneer to it. Mix well and Sauté for another 5 minutes. Let the mixture cool down.
  • Add the mashed potato to the paneer mixture. Toss in the spices and blend well.
  • Roll the mixture into flat small circles. Use the buns you have as the guide for your patty size.
  • In a bowl mix the maida, cornflour, salt and pepper. Add water to make a flowy paste. This paste is called a slurry.
  • Keep the breadcrumbs ready in a plate.
  • Take the patty dip in the slurry (remove excess paste) and coat them in breadcrumbs.
  • Shallow fry these patties until they are golden brown and crisp.

For Relish:

  • Slice the onions and separate them well.
  • In a deep wide pan, add olive oil.
  • Add the onions to the hot oil and ensure they are coated well.
  • Cook the onions on medium-low flame. Gently flip them when the bottom part of the onions turns brown.
  • It is extremely important to cook them slowly and flip them only when the onions on the bottom are brown (30- 40 mins). Add water if they stick to the pan.
  • Once onions are reduced to thick jammy like consistency they are done.


  • Add some ketchup, mustard or mayonnaise to the sliced buns.
  • Stack the patty, top it with a spoonful of caramelised onions, add a slice of fresh tomato and a cheese slice, and the top slider bun.
 – By Madhur Phadnis
   Food Blogger
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