Spinach Aloo cutlet

Ingredient:
1 bunch of spinach (palak)
2 potatoes
2 green chillies
2 tsp ginger-garlic paste
1 cup bread crumbs
salt and oil as required


Method:
1)Boil and mash potatoes.
2)Blench the spinach and grind with green chillies, ginger-garlic paste to a smooth or coarse paste and mix with mashed potato. Add salt and ½ cup of bread crumbs and mix it properly
3)Make small balls using the potato-spinach mixture and then coat with the bread powder, flattened it and keep it in the freezer for about 10 minutes.
4) Heat oil in a frying pan heat oil and add the cutlet and deep fry in medium heat. Make sure you don't have too much oil, it should not dip in the oil completely. Delicious spinach aloo cutlet is ready to serve.

Toor Daal Cutlets

Ingredient:
1 cup toor daal soaked 2-3 hours
Chopped green chilli
¼ tbs ajwain
Bread crumbs
Salt as per taste
Oil to deep fry

Method:
1. Drain water from soaked daal and grind with very little or no water using a food processer.
2. Add ajwain, salt to the ground toor daal and take lemon size daal, flattened it and coat with bread crumbs and keep it in the freeze.
3. Heat oil in a frying pan and deep fry the cutlets, make sure you don’t need too much of oil.
4.Toor daal cutlet is ready to serve hot with dahi raita.

I am sending this entry for Deep Fried Snacks: Feb 5

Bread Cutlet

Ingredient:
6 bread slices (side removed)
1 boiled potatoes (about 1 cup), peeled and mashed
1/4 cup green pea (frozen or raw)
1/4 cup corn (frozen or row)
1 medium size onion chopped
1 tbs ginger/garlic paste
1/4 tbs cumin seeds
1/4 tbs turmeric powder
1/4 tbs red chilli powder (you can have chopped green chilli)
1 tbs garam masala
cooking oil to deep fry
Salt as per taste

Method:
1. Heat 2-3 tbs of oil in a frying pan, add cumin seeds, chopped onion, ginger/garlic paste, sprinkle some salt and fry till onion gets fried properly.
2. Add green pea, corn and fry it for couple of minutes and then add mashed potatoes, add garam masala, salt, turmeric and mix it properly and fry for another couple of minutes and keep it aside.
3. In a bowl take water, put a slice of bread in water and remove immediately and press the bread slices with your hand so that excess water will come off.
4. Put the 3 tbs of potato stuffing into the wet bread slices immediately and close the corners of bread and roll is firmly to give it a cylindrical shape. Repeat the same for all the bread slices.
5. In a frying pan heat cooking oil and deep fry the bread cutlet in medium heat till it gets nice crispy and serve bread cutlets hot with your choice of coriander chutney or tomato sauce.
Note: You can make the stuffing with just the potatoes without green pea and corn.

Aloo Noodles Cutlet

Ingredient:
1 cup boiled noodles of your choice
1 cup of boiled, peeled mashed potato
1/4 cup finely chopped onion
2-3 green chilli chopped
3-4 chopped coriander leaves
1 tbs curry powder
1/4 cup of semolina
salt per taste
oil to deep fry

Method:
1) Mix potatoes, noodles, chopped onion, green chilli, coriander leaves, salt, curry powder.
2) Make lemon size ball out of this potato mix and flattened it little bit and pat it with semolina and keep it in the refrigerator for 10-15 minutes.
3) Heat oil, fry these aloo noodles in low to medium flame till golden brown color and your tasty Aloo Noodles Cutlet is ready to serve hot with the sauce of your choice.

Spicy Radish Cutlet

Radish Cutlet
==========
1 white radish about ½ lb
1 medium potato (about 1/3rd of radish)
4 tbs besan
5 tbs uncooked thin rice noodles
1 fist chana daal soaked for atlest 3 hrs
1 tbs ginger paste
1 tbs cumin powder
5 green chilli chopped
Oil to fry
salt as per taste

Method:
1) Wash, peel and grate the radish and potato in a bowl. Boil grated radish, potatoes, chana daal and salt with little water till it gets cooked and no water remains.
2)After the boiled radish cools down add chopped green chilli, cumin powder, ginger paste, besan, rice noodles and make small round balls or flat.
3)Heat oil in a frying pan and deep fry all the balls and Radish Cutlet is ready serve with tomato ketchup or coriander chutney.

Cabbage Cutlet

Ingredients: (about 14 cutlets)
I lb cabbage shredded finely
¼ cup besan
¼ cup rawa (semolina)
2 green chilli chopped finely
Salt as per taste
Oil to Fry


Method:
1) Take the shredded cabbage and microwave it for 3 minutes and keep it aside for about 5 minutes or till it gets cool.
2) Now add salt minced green chilli, rawa and besan to the bowl with cabbage and mix it properly. (you don’t need to add water here, you can add rawa and besan slowly till you get nice soft dough out of cabbage mix)
3) Heat oil and make cutlet of the cabbage and deep fry it.
4) Serve the cabbage cutlet with coriander chutney or tomato sauce.