Mexican Cutlets
by Radha Hoizal
23 Mar 2016
This recipe has been viewed 8073 times
Mexican Cutlets, these cutlets can be served as an evening snack or as a party starter.
Mexican Cutlets recipe - How to make Mexican Cutlets
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
For The Potato Mixture
2 cups boiled , peeled and mashed potatoes
salt to taste
1 tsp garam masala
1/2 tsp red chilli powder
1 tsp lemon juice
1 tsp cornflour
For The Rajma Filling
1 cup boiled rajma (kidney beans)
1/2 tsp citric acid (nimbu ka phool)
2 tsp red chilli sauce
salt to taste
3 tsp cornflour
bread crumbs as required
oil for shallow frying
For Serving
green chutney
sweet chutney
Method
For the potato mixture
For the rajma filling
For the potato mixture
- For the potato mixture
- Mix all the ingredients in a deep bowl.
- Divide the mixture into equal portions and shape each portion into small orange size round and flatten them in between your palms.Keep aside.
For the rajma filling
- For the rajma filling
- Drain all the water from cooked rajma.
- Grind it with all the remaining ingredients to a coarse mixture.
- Make balls of the same size as that of potato mixture and flatten it between your palms.
- Take one flattened potato tikki, then keep rajma tikki over it and press lightly.
- Repeat with the remaining tikkis to make more layered tikkis.
- Roll these tikkis on bread crumbs.
- Heat a non-stick tava (griddle) and cook each tikki over a medium flame, using a little oil till it turns golden brown in colour from both the sides.
- Serve hot with green chutney and sweet chutney.
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