Simple, easy to make and delicious, cutlets can be served as an evening snack with any chutney or dip for your soirée. They can be deep fried or shallow fried to suit one’s diet. This festive season, we bring to you an assortment of cutlets that will leave your guests asking for more
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 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 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 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. Jaideep Singh Cooking Enthusiast
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.
