Cutlet

    This is one of our family's favourite tea time snacks.This can be made with chicken, mutton, fish or vegetables. If you are using non-veg, precook the meat by adding a little bit of salt and turmeric and shred the meat from the bones. Enjoy your cutlets with a hot cup of tea.

Ingredients:

1 cup mixed vegetables or precooked shredded meat (chicken or mutton or fish)

1/2 tsp red chili powder

1/4 tsp turmeric powder

1/4 tsp garam masala

1 tbsp fennel powder

1 tsp black pepper powder

1/2 cup finely chopped onions

1 tbsp ginger-garlic paste

1/2 cup chopped coriander leaves

2 tbsp chopped curry leaves

2 1/2 cups boiled and mashed potatoes

1 cup bread crumbs for coating

3 beaten eggs

salt to taste

oil for deep frying

Method:

Heat 3 tbsp of oil in a pan and add the onion and cook till it is transparent. Then add the ginger-garlic paste and cook for a minute and then add chili powder, turmeric powder, fennel powder, garam masala and black pepper powder and mix well. After a minute, add the finely chopped mixed vegetables (i.e.carrots, beans, cabbage, cauliflower, etc.) or the shredded meat and saute it well until it coated by the masalas. Add the coriander leaves and curry leaves and check for salt. Remove from the fire and once the mixture is cooled down, add the mashed potatoes and mix it well using your hands. Check for salt at this stage as well, so that if you need more salt you can add it. Make sure you mix it evenly.

In the mean time, beat the eggs in a bowl and keep it aside. Pour the bread crumbs in a plate and keep it beside the eggs.

Now take a scoop of this mixture in your hand and roll it into a ball. Flatten the ball lightly and dip it into the beaten eggs (coat well) and then dip into the bread crumbs (coat well). Preapare all the cutlets and keep them aside.

Heat enough oil in a deep pan or kadai. Make sure that the heat  is medium high. Drop the cutlets one by one carefully into the oil. Deep fry the cutlets until they are golden brown. Drain the excess oil on a paper towel. Finally, garnish a plate with sliced onion, slit green chilies, lemon wedges and serve this hot as an appetizer.