Cheesy Chutney Cutlet
Serving - 6
INGREDIENTS
( For chutney)
Coriander - 20 grams
Mint - 20 grams
Onion - 60 grams
Green chili - 1 tablespoon
Peanut - 1 tablespoon
Ginger - 1 1/2 tablespoons
Salt - 1 teaspoon
Lemon juice - 1 tablespoon
Water - 40 milliliters
( For cheesy cutlets)
Mozzarella cheese - 50 grams
Processed cheese - 50 grams
Onion - 2 tablespoons
Bell pepper - 2 tablespoons
Boiled mashed potatoes - 410 grams
Cornflour - 25 grams
Salt - 1/2 teaspoon
Garlic powder - 1 teaspoon
Chilli flakes - 1 teaspoon
Oregano - 1 teaspoon
All purpose flour - 90 grams
Dried parsley - 1 teaspoon
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Water - 220 milliliters
Bread crumbs - for coating
Oil - for frying
PREPARATION
- In a bowl, add 20 grams coriander, 20 grams mint, 60 grams onion, 1 tablespoon green chili, 1 tablespoon peanut, 1 1/2 tablespoons ginger, 1 teaspoon salt, 1 tablespoon lemon juice and 40 milliliters water.
- Transfer it into blender and blend it into a smooth chutney.
- In a bowl, add 50 grams mozzarella cheese, 50 grams processed cheese, 2 tablespoons onion, 2 tablespoons bell pepper, some prepared green chutney and mix well. Keep aside.
- In a mixing bowl, add 410 grams boiled mashed potatoes, 25 grams cornflour, 1/2 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon chilli flakes, 1 teaspoon oregano, 1 teaspoon dried parsley. Mix well.
- Now, take some portion of it and flatten it with the hand.
- Place some prepared cheese mixture in the centre.
- Seal the edges and give it a shape of cutlet.
- Refrigerate the cutlets for 10- 15 minutes.
- In a bowl, add 90 grams all purpose flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 220 milliliters water.
- Mix it well to make it lumps free.
- Dip the prepared cutlet in it, then coat it with bread crumbs .
- Heat sufficient oil in the wok and deep fry these cutlets until golden brown and crispy.
- Serve hot.
