New Update
| Main ingredients | Potatoes, Chicken mince, Ginger, Garlic, Green chillies, Turmeric powder, Red chilli powder, Coriander powder, Cumin powder, Garam masala powder, Fresh corainder leaves, Dried breadcrumbs, Eggs |
| Cuisine | Indian |
| Course | Snacks and starters |
| Prep time | 25-30 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 3 medium potatoes (aloo), boiled, peeled and mashed
- 1 cup chicken mince (keema)
- 2 tablespoons oil + for greasing + for deep frying
- 1 teaspoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 2 green chillies, finely chopped
- ¼ teaspoon turmeric powder
- ¾ teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
- Salt to taste
- 2-3 tablespoons chopped fresh coriander leaves
- 2-3 tablespoons dried breadcrumbs + for coating
- Whisked eggs for coating
- Green chutney to serve
Method
- Heat 2 tablespoons oil in a non-stick pan, add ginger, garlic and green chillies, mix well and saute for 1-2 minutes.
- Add chicken mince, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder and salt, mix and sauté on high heat for 3-4 minutes.
- Switch the heat off and allow the mixture to cool slightly. Transfer it into a food processor and process till fine. Transfer into a large bowl.
- Add coriander leaves, salt and mashed potatoes and dried breadcrumbs and mix till well combined.
- Grease your palm with some oil, divide the mixture into equal portions and shape them into cutlets.
- Heat sufficient oil in a kadai.
- Take eggs in a bowl, add salt and whisk well. Spread dried breadcrumbs on a plate.
- Dip each cutlet into eggs and coat with dried bread crumbs.
- Gently slide the cutlets into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the cutlets on a serving plate and serve hot with green chutney.
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