Sprouted moong cutlet
Ingredients
1 cup sprouted whole moong
1 potato, boiled
1 onion, chopped
1 tsp fried peanut, crushed
2 tsp ginger, chopped
2 green chillies, chopped
Oil for shallow frying
2 tsp corn flour
2 tsp bread crumbs
Salt to taste
Method
Mix together sprouted whole moong, mashed potato, onion, peanut, ginger, green chili, corn flour and salt. Take a small portion of the mixture and make balls. Then place on to your left palm and lightly press with your right palm to get an evenshape like cutlets.
Heat oil in a pan and shallow fry the cutlets on medium heat till it turns golden brown.
Serve with sauce or chutney.
Crispy potato cutlet
Crispy potato cutlet
Mili Dutta Homemaker
Ingredients
2 potatoes, boiled
1 onion, chopped
3 garlic pods, chopped
2 tsp ginger, chopped
1 tsp oregano
1 egg
1 cup bread crumbs
1 tsp red chilli flakes
3 tsp corn flour
Salt to taste
Oil for deep fry
Method
In a bowl, add mashed potatoes, onion, garlic, ginger, oregano, red chili flakes, corn flour and salt. Mix it well. Make the cutlets and keep it in the refrigerator for 20 minutes.
Now whisk an egg in a bowl. Dip the cutlets in it and then roll it in the bread crumbs. After leaving it for five minutes, deep fry the cutlets till they turn slightly brown. Keep the cutlets aside for 10 minutes and fry again till they are golden brown and crispy. Serve hot with sauce.
Corn cutlet
Corn cutlet
Ingredients
1 cup corn kernel, boiled
1 cup chopped corn, raw
1 potato, boiled
1 onion, chopped
5 garlic pods, chopped
2 tsp fried peanut, crushed
2 tsp ginger, chopped
2 green chillies, chopped
3 tsp corn flour
4 tsp bread crumbs
4 tsp coriander leaves, chopped
Salt to taste
Oil for deep frying
Method
In a bowl add boiled corn, raw corn, mashed potato, onion, garlic, peanuts, ginger, bread crumbs, corn flour, green chili, coriander leaves and salt. Mix well and make small or medium shape of cutlet.
Deep fry the cutlets till they turn golden brown in colour. Serve hot with any dip.
Fish Cutlet
Fish Cutlet
Jaideep Singh Cooking Enthusiast
Ingredients
250 gms boneless fish
4 tbsp bread crumbs
2 tbsp maida/plain flour
3-4 green chillies
1 bunch
coriander leaves
2 eggs
1 cup mint leaves
1 tbsp red chili powder
1 tsp cumin powder
1 tbsp dhaniya powder
1 tsp garam masala
1 tsp black pepper powder
1 tbsp chat masala
1 tbsp ginger-garlic paste
Salt to taste
Oil for frying
Method
Grind together boneless fish, coriander leaves, mint leaves, green chillies and ginger-garlic paste to make a fine paste. Place in a bowl and add the dry ingredients — maida, red chili powder, dhaniya powder, cumin powder, garam masala, black pepper powder, chat masala and salt. Mix well and make medium size cutlets
Whisk eggs in a separate bowl, dip the cutlets in it and roll it in the bread crumbs and shallow fry it in a non-stick pan till it turns golden brown.
Serve with sauce.
Dahi ke kabab
Dahi ke kabab (Dahi Cutlet)
Ingredients
500 gms curd
1 onion, finely chopped
3 tbsp, roasted chana dal powder/ split bengal gram powder
3 tbsp corn flour
2 green chillies, finely chopped
1 tsp dhaniya powder
1 tsp garam masala
1 tbsp coriader leaves, finely chopped
1 tbsp mint leaves, finely chopped
Salt to taste
Oil for shallow frying
Method
Hang curd in a muslin cloth for more than six hours to drain out all the water. Place it in a bowl and add roasted chana dal powder, corn flour, onion, green chillies, coriander leaves and mint leaves. Now add dhaniya powder, garam masala and salt. Mix all the ingredients and keep in a refrigerator for an hour. Then make medium size cutlets and roll it in the corn flour.
Shallow fry the cutlets till it turn golden brown on both sides. Serve with sauce or chutney.
Tips for Dahi ke Kabab:
1) Do not fry the cutlets without freezing them for a minimum of 1 hour, else they will break while frying.
2) Roll the cutlets in corn flour before frying, so the binding is firm.
