2 Ways Cutlet
Peas Paneer Cutlet
Servings - 3 - 5
INGREDIENTS
Boiled potatoes - 200 grams
Frozen green peas - 80 grams
Grated paneer - 80 grams
Green chili - 1 1/2 teaspoons
Ginger - 1 1/2 teaspoons
Salt - 3/4 teaspoon
Dry mango powder - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Corn flakes
Oil
PREPARATION
1. In a mixing bowl, add 200 grams boiled potatoes, 80 grams frozen green peas and mash them slightly.
2. Add 80 grams grated paneer and mash them again.
3. Add 1 1/2 teaspoons green chili, 1 1/2 teaspoons ginger, 3/4 teaspoon salt, 1/2 teaspoon dry mango powder, 1/2 teaspoon chaat masala and mix well.
4. Crush the cornflakes and set aside.
5. Make equal sized balls from the peas-panner mixture and flatten slightly.
6. Now roll this over the crushed cornflakes until completely coated.
7. Heat oil for shallow frying and slide the cutlets slowly. Cook till golden brown and flip gently and cook the other side too.
8. Serve hot with ketchup.
Bread Cutlet
Servings - 2 - 3
INGREDIENTS
Oil - 1 tablespoons
Onions - 40 grams
Ginger - 1/2 teaspoon
Green chili - 1 tablespoon
Carrot - 40 grams
Cabbage - 40 grams
Green peas - 50 grams
Garam masala - 1/4 teaspoon
Bread slices - 4
Water
Boiled potatoes - 200 grams
Bread crumbs - 2 tablespoons
Lemon juice - 1 teaspoon
Salt - 3/4 teaspoon
Bread crumbs
Oil
PREPARATION
1. Heat 1 tablespoon oil in a pan, add 40 grams onions, 1/2 teaspoon ginger and saute until light brown.
2. Add 40 grams grated carrot, 40 grams grated cabbage, 50 grams frozen green peas, 1/4 teaspoon garam masala and saute for another 2 - 3 minutes.
3. Take 4 bread slices and cut the edges, dip each bread slice in water and immediately take it out. Squeeze it to remove excess water and add to the veggie mixture.
4. Add 200 grams boiled potatoes, 2 tablespoons bread crumbs, 1 teaspoon lemon juice, 3/4 teaspoon salt and mix well.
5. Make equal sized balls from the veggie mixture and flatten slightly.
6. Now roll this over the bread crumbs until completely coated.
7. Heat oil for shallow frying and slide the cutlets slowly. Cook till golden brown and flip gently and cook the other side too.
8. Garnish with grated cheese and tomato ketchup.
9. Serve hot with green chutney.
