Vinniskitchen

Palak Cutlet | Spinach Cutlet


Ingredients:
  • 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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