Always, these Cutlets have won many praises and accolades from all the guests, visitors and relatives!!! And I have, over the years, developed some small techniques, due to which I am quite confident about making them...never once has it let me down!!
Always, I will think of making Cutlets....and in a jiffy, it will be done!
Ingredients
Potatoes - 3, medium sized
Carrots - 1/4 cup, chopped
Beans - 1/8 cup, chopped
Fresh peas - 1/4 cup
Cooking oil to deep fry the Cutlets
Green chillies - 2
Ginger - a small piece
Garlic - 2 pods
Mint leaves - 1/4 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Jeera powder - 1 tsp
Garam masala - 1 tsp
Turmeric - 1/4 tsp
Bread slices - 5
Maida / All purpose flour - 2 tbsps
Salt to taste
Recipe Cuisine: North Indian; Category: Snack/ Lunch/ Dinner
Prep time: 30-40 mts; Cooking time: 15 mts
Yields 12 Cutlets
All vegetables pressure cooked, with not a drop of water, carefully drained after cooking for 1-2 drops of water, then mashed with a masher
One slice of bread, soaked in water, squeezed out fully, dropped on top of the cooked veggies
Ginger, garlic and green chillies, pulsed to a coarse paste
4 slices of bread torn to pieces, blended to crumbs, and kept aside.
2 tsps of cooking oil heated in pan, turmeric and jeera seasoned, ginger-garlic-green chilli paste and onions sauteed, all spice powders mentioned above added, mint leaves also go in, all sauteed well.
Pressure cooked and mashed vegetables along with the one slice of bread soaked and squeezed also added....and don't forget to add salt now. Mix well. Break any small lumps, if any.
Look at the dry ball!! This is how it should be!! That's why you should take care to cook the vegetables dry, with not a drop of water.
Allow it to cool down, then shape into 12 even sized balls.
Make not a very thin & not a very thick solution of maida and water. Dip one ball in that batter
Put it on the bread crumbs, which you spread on a plate. It is necessary to keep a bowl of water and a kitchen towel near you.
Coat the ball well with bread crumbs. After this step, remember, every time, patiently you have to wash and wipe your hands. You cannot shape the cutlets with a messy hand.
First shape into a oval kozhukkattai kind(if you want, you can make round ones too)or if you have any moulds, you can make any desired shaped cutlets
flatten it
Then once again, coat it well with the crumbs
Arrange on a plate side by side. Not on top of each other
Cling wrap and shove this plate into the refrigerator for minimum 6-7 . That's what I do. If I want them for tomorrow's lunch, I will make it today itself. It's better if you can refrigerate them over night. The cutlets become really really firm, and they have never ever broken or disintegrated when I drop them into oil
The next day dawns.....lunch time comes.........now come out the firm cutlets from the refrigerator! Heat oil. Oil has to be very hot, otherwise, the cutlets will disintegrate.
Flipped over
and served hot with green chutney (recipe to follow) and tomato ketchup.
This post first appeared in www.malpatskitchen.com
Notes
*Once I tasted very tasty and aromatic cutlets in a restaurant, and when I asked the bearer as to what was special about it, he revealed the secret of adding mint leaves. From then onwards, I add mint leaves without fail.
*If all done in proper method, there will not be a trace of oil in any cutlet.
*Store bought bread crumbs can be used too.
*Please leave your valuable comments. I would love to see them!
Looks like a star hotel cutlets.Thogh it give an impression of a Proffessional dish, it is made very easy by the step by step detailed method and the end product looks amazing!,
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