Bread Cutlet
Ingredients
Makes 20 cutlets
Bread – 5 slices (sandwich bread)
Potatoes- 3 big or 4 medium. (Boiled, peeled & mashed nicely)
Chillies – 5 chopped finely
Ginger – 1/2 inch paste
Garlic- 1 big or 2 medium paste
Coriander – finely chopped
Peanuts – Kacha Singdhana – 20/25 soaked in cold water for 1/2 hr.
Sooji – 3/4 tablespoon
Chilli powder- 1/2 tablespoon
Coriander-Cumin powder- 1/2 tablespoon
Chaat Masala – 1/2 teaspoon.
Salt – as per taste
Oil – as per requirement
Water - 1/2 cup in a flat small bowl.
Method:
- Mash the potatoes & put in a bowl. Lightly soak bread in water & squeeze the water thoroughly & put in the mashed potatoes bowl.
- Remove the peanuts skin & separate in 2 halves & put in the bowl.
- Put all the above ingredients & mix nicely like a dough.
- Take little piece from the dough & form oval cylindrical shaped rolls. Flat the cutlet rolls by hand.
- Take a frying pan.
- Put 3 to 4 tablespoon of oil each time you fry the cutlets.
- Spread oil throughout the frying pan as you do for a dosa or omelets & keep 6 to 7 cutlets & on a slow flame fry it. No need to deep fry.
- When the lower side turns golden brown., turn the cutlet roll upside down so that the upper side gets fired well.
- When both sides turn golden brown remove in a plate with tissue on it so excess oil gets soaked.
- Serve hot with Ketchup or chutney.
Note: You can prepare cutlet rolls & store in a airtight box in fridge & fry when required.
