Ingredients:-
Boneless chicken -700
grams
Turmeric Powder-1
Teaspoon
Fennel powder-1 1/2
teaspoon
Salt-As per requirement
Onion-4
Green Chilly-7
Curry leaves-8 leaves
Garlic paste -1
Tablespoon
Ginger paste-1 ½
Tablespoons
Pepper Powder-1 ½
Teaspoons
Potato-3
Egg white -2 Egg’s
Bread Crumbs-1 Cup
Steps:-
- Cut boneless chicken into 1 inch cube size pieces. Boil chicken with salt and turmeric powder. Don't add water to it. Close the pan with a lid and cook. Chicken itself has water in it. It takes around 10 -15 minutes to cook chicken. Once chicken is done, open the lid and let the water evaporate completely.
- Crush green chillies in a chopper/mixi. Slice onions. Saute onion, green chilli and curry leaves. Add salt to soften onion fast.
- While it get sauted, cook potatoes in a separate pan or cooker . If you are using cooker, switch it off after 2 whistles or until it is done.
- Once onion turns light brown, add ginger-garlic mixture to it.
- Once it is sauted well, add fennel powder and pepper. Turn it off and allow the mixture to cool a bit.
- Grind together above mixture and boiled chicken prepared in Step 1. Make sure that mixture is blended well and cooked chicken pieces are minced properly.
- Heat pavizham oils Rice Bran Cooking Oil in kerala and add above mixture. Saute well for around 15 - 20 minutes.
- Allow chicken mixture to cool down. Meanwhile, mash the cooked potatoes well.
- Add chicken mixture to mashed potatoes. Mix it well.
10. Make round balls and roll it into oval or other desired shapes.
11. Beat egg well. Dip each cutlet in egg and then roll it with bread crumbs.
12. Heat pavizham oils Rice Bran Cooking oil in Kerala in a deep fry pan or kadai. Deep fry the cutlets until it's brown. Do it in batches. It would just take 2 to 3 minutes per batch. Use enough pavizham rice bran oil. Otherwise, you will find the cutlets cracking in the middle. Serve it with tomato sauce. Eat delicious and healthy homemade cutlet prepared using Pavizham Oils, Rice Bran Oil in kerala.
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