Oct 14, 2011

Aloo & Bread Cutlet with a twist

Aloo/Potaotes/Urlakazangu - 4
Bread slices - 10
Green chilly - 2
Onions/Vengayam/Peyaz- 2
Green Coriander leaves - 1 bunch
Cashew nuts - 10gms
Kashmiri chilly powder - 2tbs
Amchoor powder - 1tbs
Jeera powder - 1tbs
Garam Masala - 1tbs
Tomato sauce - 2tbs
Salt - 1 tbs
Olive oil - 3tbs
Water - 2cups

1. In a bowl boil the potatoes and peel the skin off. Mash them well.
2. Finely chop onions and green chilly, coriander leaves.
3. Cut the sides of bread and keep it in deep fridge so that it can be fried and used for soups.
4. Take the white portion of bread dip them bit in water and squeeze of water.
5. In a mixing bowl add bread, potaotes, onions, green chilly, coriander leaves,kashmiri chilly powder, amchoor powder, garam masala, jeera powder, toamto sauce, salt and mix well.
6. Do not add water.
7. Make balls and flatten them into shapes you want and press a half cashew in middle of the dogh.
8. In a pan add olive oil. Heat them and once they are hot add the flattened cultlets.
9 Turn at intervals so that both sides turn golden brown.
10. Press it so that the onions also get cooked.

11. Drain them on to tissue paper and serve hot.

Tip: This cutlet doesn't requie any condiment like tomato sauce as it has everything inside it :)

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