Cutlet is a spicy tangy dish from the Indian Chaat menu that is quite loved by all next to bhel puri and paani puri. You will find it all across India on the roadside kiosks.
But the Kheema Cutlet recipe I bring to you today is hardly found anywhere on such stalls. Also these are devoid of the liquid gravy that cutlets come with yet I can assure you they are equally tasty and delicious.
Made out of potato mixture stuffed with minced meat and coated with egg white these cutlets are sure to make your day😋
Ingredients:
- Potatoes- 1/2kg
- Kheema (or) Minced meat - 200gms
- Red Chili powder - 1tsp
- Turmeric powder - 1/2tsp
- Ginger garlic paste - 1tsp
- Egg whites - 3 to 4 eggs
- Salt
- Oil - for frying
Method:
- Boil the potatoes with a little salt.
- Meanwhile, in a pan heat some oil about 1tbsp, add the kheema and fry.
- Add salt, red chili powder, turmeric powder and ginger garlic paste. Mix well and let it cook for five minutes. Remove from flame and keep aside.
- Allow the boiled potatoes to cool down a little. Peel the skin and using a masher or with hand mash them well.
- Apply a drop of oil to your palm and place a little potato mixture making a round.
- Fill the kheema in centre like shown in the picture below.
- Seal all the sides by bringing the potato mixture towards the centre.
- Similarly prepare cutlets with rest of the mixture.
- In a bowl take egg whites and dip these prepared cutlets into it coating them well with the mixture on all sides.
- Heat a griddle and apply little oil from the sides of the pan. When moderately hot put the cutlets for frying. Add a little more oil from the top.
- Flip them when slight golden.
- Remove them to a paper towel to drain excess of oil.
- Serve hot with your favorite sauce or dip.
Do try the recipe and spread the joy of taste with your loved ones...
Happy Cooking..!!!
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