Makes 10-12 cutlets
Chicken - 1/2 kg
Potato - 1 large
Fennel - 1 tsp
Cumin - 1/2 tsp
Pepper - 1/2 tsp crushed
Ginger - 2 tbsp coarsely ground
Garlic - 1 tbsp coarsely ground
Green chili - 6-8 coarsely ground
Chili powder - 2 tsp
Garam masala - 1 tsp
Onion - 1 medium finely chopped
Mint - 1 tbsp finely chopped
Coriander - 2 tbsp finely chopped
Egg
Rava
- Boil potatoes until soft. Allow to cool, mash and keep aside
- In a pressure cooker, heat on tbsp of oil
- Fry fennel, cumin and pepper. Fry for a minute
- Add coarsely ground chili, ginger and garlic. Fry until slightly brown
- Add onions and fry until translucent
- Add chicken and fry for 3-4 mins.
- Add powders and fry for a couple of mins.
- Close lid and pressure cook for a whistle or two. Allow steam to go out
- Add potato, mint and coriander leaves and cook until dry
- Beat egg and keep in vessel to coat the cutlets
- Keep rava in a vessel to be able to coat the cutlets
- Heat enough oil to shallow fry in a pan
- Make a ball and press it down to make a patty
- Dip patty in egg and coat
- Dip patty in Rava
- Fry both sides of cutlet in oil until a crispy covering is formed
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