In Indian cuisine a cutlet refers to cooked meat can be fish, beef, chicken or mutton stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, coriander (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix and then in breadcrumbs, and fried in vegetable oil.The vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together. This version is more popular with the dominantly vegetarian Indian population.
Cooking time - 25 minutes
Chicken - 1 breast piece ( or any other boneless section)
Onion - 1 medium chopped
Potato - 1 medium ( boiled and mashed)
Ginger garlic paste - 1 1/2 tsp
Green chilly - 2 no:s
Red chilly powder - 2 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Black pepper powder - 1/2 tsp
Salt - to taste
Coriander leaves - a bunch
Egg - 1 no: ( lightly beaten)
Bread crumbs - 1 cup
Oil - 1 tblsp + deep frying
1. Wash and clean the chicken pieces and boil in water for 5 - 8 minutes.
2. Once cooled drain the chicken pieces and mince in a mixer.
3. Heat oil in a pan, saute the chopped onion till translucent.
4. Add the ginger garlic paste,, chopped green chilly and fry till the raw smell is gone.
5. Add the minced chicken and mix well.
6.. Add red chilly powder, turmeric powder, cumin powder and black pepper powder and roast for 5 - 10 minutes.
7. Add the mashed potato and mix well.
8. Add salt and chopped coriander leaves and mix well.
9. Once the mixture is cooled shape them into cutlets, dip in egg mixture and roll it in bread crumbs.
10. Deep fry them in oil.
These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner.
You can store them in airtight containers in freezer up to a week.
Note : If at any time the mixture is soggy you can add bread crumbs.