Stuffed Cutlets

Cooking not just my hobby it’s my passion. Whether I am in good mood or bad mood and I want to try something different I search for new recipes. It always feels better when somebody says while eating, “ummm, this is sooo delicious”, or “wow this is so tasty” or “I have never tasted anything like this before”. I love cooking more than anything in this world. So here’s my first recipe – Stuffed Cutlets .

Ingredients –

       1.       3 large potatoes -boiled  & peeled

       2.       1 tps green chili-ginger-garlic paste

       3.       Finely chopped mix vegetables - 1 cup (onion, carrot, beans, peas)

       4.       ½ cup boiled corns

       5.       Termaric powder

       6.       Red chili powder

       7.       Cumin powder

       8.       Salt to taste

       9.       Breadcrumbs  

      10.   Corn flour

11.   Oil 

Preparation –

•           Take boiled potatoes in bowl, mash them well, add 1 tbs chili-ginger-garlic paste, salt to taste and 2-3 tbs breadcrumbs. Mix it well and prepare dough. (You add more breadcrumbs as per choice.)
•        To cook veggies take 2tbs oil in a pan. When oil starts to hitting add chopped onion, sauté well.
•          When onion becomes transparent add pinch of turmeric powder, ½ tbs red chili powder & cumin powder. Mix well.  
•       Now add all other veggies, add salt, again mix well wait until they cook properly. (Don’t overcook or if you like keep it half cooked.)
•       Till then, take 2 tbs corn flour, add salt and water, mix well. Make sure that there are no lumps in this batter. And now your preparations are done.

     Final Instructions – 

•       Take a part of potato dough, make it flat by taping it on your palms. (It will be easy if you take a drop of oil on your palms.)
•       Once you do this take a spoonful of cooked veggies and arrange them on the center of dough.
•       Now carefully close the dough like a ball or you can take another part of dough again make it flat and cover the first one.
•       Now cover this cutlet with corn flour batter and breadcrumbs.
•       There are two options for this cutlet, either deep fry or shallow fry, whatever you like.
•       Serve the cutlets with tomato ketchup or mint chutney.

      I always like deep fried cutlets as crunchy outside, soft inside. And also sometimes I add grated cheese in stuffing. But it’s completely optional.

      Enjoy your tea time with some delicious cutlets and let me know if you liked it.