Cutlet originated from a french word. Cutlet is a meat or vegetable dipped in egg , coated with bread crumbs and deep or shallow fried. From outside its crispy and golden in colour and from inside its soft and delicious.

In this recipe the vegetables are grated carrot and mashed potatoes, its cooked along with Indian masalas. Then is dipped in a maida batter, coated with bread crumbs and shallow fried till golden in colour. They are nice and crispy from outside and flavorful, soft and delicious from inside. This can be served as an evening snack with spicy mint chutney

INGREDIENTS

  • Boiled Potato 1
  • Carrot grated 1
  • Bread slices 5-6(powdered)
  • Maida 2 tbsp
  • Cornflour 1 tbsp
  • Onion finely chopped 1
  • Ginger garlic paste 1 tsp
  • Carom seeds 1/2 tsp
  • Turmeric powder 1/2 tsp
  • Coriander powder 1 tsp
  • Pudina/mint leaves a handful
  • green chillies 2-4
  • Garam masala powder 1/2 tsp
  • Jeera/cumin powder 1/4 tsp
  • Salt to taste
  • Refined Oil for shallow frying

METHOD

Heat a kadai add a tbsp refined oil. Add finely chopped onion, when it turns transparent add chopped green chillies.

On low heat add turmeric powder, ginger garlic paste, cumin powder, carom seeds and coriander powder. Saute for a minute.

Add mashed potato and grated carrot. Incorporate everything nicely. Season with salt.

Add chopped pudina and garam masala powder. Incorporate everything and turn off the heat. Let it cool down. Once it cools down add 1/2 of the bread crumbs and mix everything well. Make lemon size balls.

Prepare a thick paste of maida and cornflour adding little water.

Spread the rest of the powdered bread crumbs in a plate.

Dip a lemon size ball in maida mixture then roll into breadcrumbs , flatten and again roll in breadcrumbs. Keep it aside. Repeat the same with the rest.

Cover and refrigerate it for an hour.

Heat oil in a non stick or flat kadai for shallow frying. Add the cutlets and on low to medium heat cook till golden brown on both sides. Take it out and keep on an absorbent paper.

Serve hot with mint or tomato chutney/sauce as evening snack.

  • Note: powder the bread slices in a blender
  • Boiled potatoes should not be mushy
  • You can bake the cutlets in oven too

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