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Tuesday, 19 August 2014
Chutney Stuffed Cutlets
owe this delicious recipe to a video of Mugdha Savkar which Michael
Swamy had shared . The recipe is simple , the taste delicious.
Chutney ( Approximates )
1 Cup Grated Coconut.
8 Green Chilies.
8 Cloves Garlic.
1/2 " Ginger Shredded.
Fresh Dhania - A generous amount .
Coarsely DRY grind the above , no water or liquid , and don't make it a paste . Check the taste and set aside.
Make a thin batter of flour and water to coat the cutlets or use eggs - set aside. ( I lightly flavored the batter )
Boil 4 Potatoes , peel , cool , mash with a bit of salt . Keep aside.
Make fresh breadcrumbs or use packet ones - Keep aside.
oil your palms , take a golf ball sized ball of potato , gently pat
into a thick disc , spoon chutney in the center , seal the cutlet/kabab
by patting potato in place , pat into shape, dip into flour/egg wash ,
immediately gently and coat with bread crumbs - let it rest 10 minutes ,
then shallow fry over medium heat turning once.You just made yourself
some divine chutney stuffed potato cutlets/kababs