Ingredients:
- Tamatar (tomatoes) finely chopped 2
- Namak (salt) ½ tsp or to taste
- Zeera (cumin seeds) ½ tsp
- Haldee (turmeric powder) ¼ tsp
- Adrak lehsan paste (ginger garlic paste) 1 tbs
- Lal mirch (red chili) crushed 1tsp
- Dhania powder (coriander powder) 1 tsp
- Hari mirch (green chilies) finely chopped 3-4
- Oil 2-3 tbs
- Pyaz (onion) finely sliced 1 cup
- Qeema (mince) chicken 250 gms
- Hara dhania (green coriander) chopped 2-3 tbs
- Aalo (potatoes) boiled 500gms
- Hara dhania (green coriander) chopped 3 tbs
- Namak (salt) 1 tsp or to taste
- Egg 1
- Oil for frying
Directions:
For filling:
In bowl add tomatoes, salt, cumin (whole), turmeric powder, ginger garlic paste, crushed red chili, green chili and coriander powder, mix well and set aside.
Heat oil in pan, add onion (sliced) and sauté until soft and light brown.
Add chicken mince and fry until all water dries up.
Now add filling, give it a good mix, cover the pan and steam cook for 6-8 minutes.
Sprinkle green coriander (chop) and set aside
Boil, peel and mash potatoes with the help of masher.
Add salt, green coriander and mix all together.
For assembling:
To make chicken cutlets, make a ball out of the mixture, flatten it on your palm with your hand, add filling in the center and cover it with another flat patty.
Heat oil in fry pan.
Dip cutlet into beaten egg and fry until light nice golden color on both sides.
Serve hot.
Tips:
You can add cheese or peas and other vegetables in the filling.
You can make it spicy or mild by adjusting the spices as per your liking.
For coating, you can also use breadcrumbs, rice flour or semolina (suji).
Ajza:
- Tamatar (tomatoes) finely chopped 2
- Namak (salt) ½ tsp or to taste
- Zeera (cumin seeds) ½ tsp
- Haldee (turmeric powder) ¼ tsp
- Adrak lehsan paste (ginger garlic paste) 1 tbs
- Lal mirch (red chili) crushed 1tsp
- Dhania powder (coriander powder) 1 tsp
- Hari mirch (green chilies) finely chopped 3-4
- Oil 2-3 tbs
- Pyaz (onion) finely sliced 1 cup
- Qeema (mince) chicken 250 gms
- Hara dhania (green coriander) chopped 2-3 tbs
- Aalo (potatoes) boiled 500gms
- Hara dhania (green coriander) chopped 3 tbs
- Namak (salt) 1 tsp or to taste
- Egg 1
- Oil for frying
Directions:
For Filling:
Ek bowl mein tamatar,namak,zeera,haldi powder,ginger garlic paste,kuti lal mirch,hari mirch aur dhania powder dal ker ache tarhan mix ker lein aur side per rakh dein.
Pan mein tel garam karein,pyaz shamil ker k halki sunharai hunay tak fry ker lein.
Chicken ka qeema shamil ker k itna fry ker lein k tamam pani sukh jaye.
Ab is mein filling dal ker ache tarhan mix karein aur dhak ker 6-8 minute kliya paka lein.
Hara dhania chirak ker side per rakh dein.
Aloo ko ubal aur chilka ker mash ker lein.
Ab is mein namak aur hara dhania dal ker ache tarhan mix ker lein.
For assembling:
Cutlets banana kliya, allo k mixture la ker flat kabab bana lein,bech mein filling rakh k dono haathon ki madad sa daba ker kabab bana lein.
Fry pan mein tel garam karein.
Ab Cutlets ko phentay hoye anday mein dip ker k golden brown hunay tak dono sides sa fry ker kein.
Garam serve karein.
Tips:
Aap filling main cheese, matar ya phir aur koi sabzi bhi shamil kar sakte hain.
Spicy cutlet keliye, spices ki miqdar barha sakte hain.
Coating keliye, breadcrumbs, chawal ka aata ya phir suji bhi istemal karsakte hain.
