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Potato and Corn Rolls
DRY FRUIT MODAK
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For the dough:
2 - potatoes
1 - slice bread
1/2 tsp - pepper powder
salt to taste
For the coating:
1/4 cup - rawa
1/4 cup - rice flour
For the filling:
1 cup - shrimp, peeled and deveined
1/2 cup - fresh coconut, grated
1 cup - onions, finely chopped
1 tsp - red chilli powder
1/2 tsp - turmeric powder
1 tsp - Cumins (jeera) powder
1/2 cup - coriander leaves chopped
salt to taste
How to Make Shrimp Cutlet
Boil potatoes and mash while still hot. Soak a slice of bread in water.
Drain all the water from the bread and add it to the potatoes.
Add pepper powder and salt. Knead well and keep aside
Wash and clean shrimps. Add salt, turmeric powder and chilli powder to it.
Fry chopped onions in a little oil for a minute.
Add shrimps and jeera powder, and fry a little more.
Add approx one cup of water.
Cover and cook shrimps for 10 mins or so.
Once shrimps are cooked, increase the heat and let mixture dry.
Add coconut and chopped coriander. Keep aside.
Make balls of mashed potatoes and flatten on your palm.
Add a spoonful of shrimp mixture and close the balls.
Flatten gently on your palm.
Roll in rava-rice flour coating and shallow fry. Serve with tomato ketchup or mint chutney.
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