Aloo keema Cutlets

Ingredients

1/2 kg Lamb/Beef/Chicken/Fish Mince
2 Onions (finely chopped)
1 tbsp Ginger paste & Garlic paste
1 tbsp Red chilli powder
1/4 tbsp Turmeric powder
1 tbsp Gram masala
2 Green chillies
2 Eggs
Fresh bread Crumbs 1 cup

For Potato Cutlets

3 Large Potato ( boiled,peeled and mashed )
1/2 tbsp Black pepper powder
Salt to taste
5 tbsp Oil
3 tbsp, finely chopped Coriander leaves
3 tbsp, finely chopped Mint leaves

Method

Wash mince &drain thoroughly.
In a large non-stick saucepan/Khadhai add oil at medium heat, add onions & fry till they change colour.Add ginger & garlic pastes, fry for 1 minute.Add mince,red chilli powder, turmeric powder,salt, green chilli,garam masala powder,and mix well.

At this stage there will be some liquid from the mince in the pan. You need to now allow the mince to cook in its own liquid until all the liquid evaporates.cover the pan and leave.Then fry for 3-5 minutes & keep stirring till the mince is bit golden brown.Remove from the heat.Garnish with coriander leaves & mint leaves.

To Make Potato Cutlets



In a pressure cooker at medium heat,add water,salt,potatoes with skin,Let pressure cook for about 10-15 minutes until the potatoes is tender.
The potatoes should not be watery nor sticky it should be able to make balls of the mixture.
Once cooked, drain the water and let the potatoes cool down.Peel the skin off and mash the potatoes.
then add black pepper powder,coriander leaves & mint leaves mix well...


Then take a small ball mixture of mash potatoes,make it flat on your palm,now take a tbsp of mince on it (center) and cover the mashed potatoes and shape flatten round patties to make a cutlet.

Meanwhile,In a non-stick pan add oil at medium heat.
Then dip each cutlet in egg then roll in to bread crumbs
and shallow fry them in hot oil.
Let it fry both the sides until it is golden brown,
about 3-5 minutes.
Remove from the heat  & Serve hot.

Aloo keema Cutlets

Bohri Chicken Cutlets

 Ingredients

• Chicken Boneless½ kg
• Chopped coriander1 bunch
• Bread crumbs2
• Green onion2
• Egg whites2
• Green chilies6
• Black pepper1 tsp
• Ginger garlic paste1 tbsp
• Red chili powder1 tbsp
• White vinegar    2 tbsp
• Tomato ketchup2 tbsp
• Oilto fry
• Salt to taste

Method

1. In ½ kg boneless chicken, add in bread slices and 2 tbsp vinegar. Chop it. When the bread slices and chicken are together add in green chilies. 1 tbsp red chili powder, salt, chopped green coriander and 2 tbsp tomato ketchup. Make cutlets dip them in egg white and roll them in bread crumbs. Shallow fry them till they are golden brown. Serve hot with Chilli Garlic Sauce.

Bohri Chicken Cutlets