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TIRANGA CUTLET
INGREDIENTS
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Potatoes (boiled) |
500 gm |
Garam masala |
tsp. |
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Peas (grounded) |
250 gm |
Red chilly powder |
tsp. |
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Paneer |
100 gm |
Coriander (finely chopped) |
for flavor |
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Bread crumbs |
200 gm |
Bread crumbs |
200 gm |
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Salt |
tsp. |
Oil |
for deep frying |
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Dhaniya |
tsp. |
Oil |
1 tbsp. |
METHOD
Peel the boiled potatoes and grate them. Add salt. Heat oil in a kadahi. Add the ground peas. Fry till done. Add salt, dhaniya, garam masala powder, red chilly powder. Mix well. Mash the paneer. Make 10 balls of paneer and 10 balls of potatoes. Take a little paneer on the palm, stuff with 1 tsp. of peas mixture. Finally cover the paneer with the potato balls and make oval shaped cutlets. Cover with breadcrumbs and deep-fry to a golden brown color. Slice through the center and serve hot with sauce and coriander chatni.
Serves: 8-10 adults.
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