To begin making the Paneer Stuffed Millet Patties recipe, we will first cook foxtail millet and combine all the patty ingredients together until it comes together like a dough. Foxtail millet is cooked similar to rice or dals. For every cup of Foxtail millet add 1-1/2 cups of water and pressure cook for 2 to 3 whistles. Open the pressure cooker only after the pressure is completely released. You can also cook in a saucepan until all the water is absorbed and the millet is soft and mushy.

Divide the patty/cutlet mixture into 10 equal balls and keep aside.

Combine the paneer along with some salt and divide into 10 small balls and keep aside.

Smear some oil in the palm of your hands and flatten the patty/cutlet balls in the center of your palm. Place a paneer ball in the recipe and close the patty/cutlet so the paneer gets enclosed inside.

Continue the same way with the remaining patty/cutlet balls and the paneer balls and keep them aside.

Preheat a skillet on medium heat; roll the Stuffed Paneer Millet Patties on the bread crumbs and place them on the heated skillet.

Drizzle oil over the skillet and cook on medium heat until the patties/cutlets get evenly browned and crisp on both sides.

Depending on the size of your pan, you add 2 to 3 patties/cutlets at a time and cook them. Also cooking on an iron skillet helps make the patties/cutlets cook even and get more crisp. So a iron roti tava will also work as a skillet for making patties.

Serve the Paneer Stuffed Millet Patties as as a healthy tea time snack along with Coriander Mint Chutney and Adrak Chai for your parties.