Crunchy Cutlet By minalparmar
by minalparmar
10 Jun 2002
This recipe has been viewed 4548 times
You can shallow fry these cutlets if you don't like very oily food.
don't soak bread slices for a longer time, remove immediately from the water.
Crunchy Cutlet By minalparmar recipe - How to make Crunchy Cutlet By minalparmar
Preparation Time: Cooking Time: Total Time:
1/2 kg potatoes
2 slices of bread
1/2 tsp garam masala
1/2 cup bread crumbs
salt to taste
oil for frying
FOR THE STUFFING
1 cup sprouted moong (whole green gram)
1 tbsp grated coconut
2 tbsp chopped coriander (dhania)
2 green chillies
1 tsp chaat masala
1 lemon
salt to taste
Method
- Grate the boil potatoes.
- Soak and mash the bread slices.
- Mix well the grated potato and mashed bread slices along with salt and garam masala. keep aside.
- For the stuffing, boil the sprouted moong for 3 minutes and cool.finely chopped the green chillies.
- Now mix all the ingredients and add the juice of the lemon to it.
- Apply a little oil to your hand. take the potato mixture and make a round.
- Add 1 tablespoon of stuffing in the centre and make it into a ball
- Flatten it so that it looks like a cutlet.
- Roll in the bread crumbs.similarly make cutlets of the remaining mixture.deep fry it into hot oil.
- Serve hot with any chutney of your choice.
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