- Palak - 2 cups, finely chopped
- Onion - 1/2 cup, finely chopped
- Carrot - 1/4 cup, finely chopped
- Cabbage - 1/4 cup, finely chopped
- Potato - 1 big, cooked and mashed
- Curry Leaves - 3 to 4 nos
- Ginger - 1 small piece
- Garlic - 3 cloves
- Green Chilly - 2 nos
- Fennel Seeds - 1 tsp
- Kashmiri Red Chilly Powder - 1 tsp
- Turmeric Powder - 1/2 tsp
- Garam Masala - 1/2 tsp
- Pepper Powder - 1/2 tsp
- Salt to taste
- Breadcrumbs - 1/2 to 1 cup + 2 tbsp
- Maida - 2 tbsp
- Water - 2 tbsp
- Oil - 2 tbsp + to fry
Method:
- Add green chilly, curry leaves, fennel seeds, ginger and garlic to a mixer jar and pulse few times to a coarse mix.
- Heat oil in a kadai. Add the crushed mix when oil is hot and saute for a minute.
- Add kashmiri red chilly powder, turmeric powder, garam masala and pepper powder followed by onion and salt to taste. Cook till raw smell of masalas fade.
- Add carrot, cabbage and palak mixing well after adding each ingredient. Cook for 5minutes stirring in between.
- Further add potatoes and mix well. Cook for couple more minutes to get a dry mix. Adjust salt.
- Add 2 tbsp breadcrumbs to the cooked masala and mix well. Switch off the stove and let the mix cool down to room temperature.
- Make a smooth lumpfree maida slurry adding maida to water. Take breadcrumbs in a plate. Line a plate with parchment paper or foil OR grease it with little oil.
- When cutlet mix is cooled down to room temperature, make cutlets of desired size as shown.
- Dip the cutlet in maida slurry for a second and roll it in bread crumbs. Place it on the greased plate.
- Refrigerate for few minutes.
- Heat oil for frying on medium-high flame. When oil is hot, add cutlets one a time to the oil. Reduce to medium flame and fry till both sides are cooked well and crispy.
- Serve hot.
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