Ingredients:

Fish: ½ kg (Koral/Vetki)
Garlic paste- 1 tsp
Ginger paste- 1 tsp
Cornflower- 1 tbsp
Bread (slice)- 1
Turmeric powder- ½ tsp
Salt-As per taste
Egg- 1
Bread crumbs- 1 cup
Garam masala powder- ½ tsp
Green chillies- 1-2
Coriander leaves- A bunch
Oil- 5-6 tbsp

Method:

Wash the fish properly & marinate with turmeric & salt.
Wash the fish again after 5-10 minutes.
Now steam the fish over a hot water pan.
Take it off from the heat & separate all the bones.
Crush the fish with your hands & add garlic- ginger paste, red chilli powder, salt, corn flour, garam masala powder, green chillies, coriander leaves, soaked & squeezed bread slices.
Mix all the ingredients properly & make a shape out of the mixture as per your choice (round or square).
Beat the egg (little bit) in a separate container.
Use another flat dish for bread crumbs.
Plunge the cutlet in the beaten egg & then roll in the bread crumbs.
Now heat oil in a kadai or Chinese wok & fry the cutlet till they turn brown in colour.
Serve them with chutney or sauce.

Ingredients:

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

Method:

* Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
* In a bowl mix all the stuffing ingredients.
* Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
* Cook on a pre-heated Tawa (flat griddle plate).
* Turn it and pour half tablespoon oil or butter.
* Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
* Cook on a low heat till golden brown.
* Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
* Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.