Dilruba Cutlets

Name: Dilruba Cutlets
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 cup Chicken keema cooked; 1 small onion chopped; 1/2 tsp crushed garlic; 1/2 cup green peas; 1/2 cup scallions; 1 small boiled potato; 1 tbsp grated cheese; to taste salt; 1 tsp red chilli powder; 1/2 tsp cumin powder; 1/2 tsp garam masala; 1 egg; 2 tbsp roasted seviyan; As needed oil to deep fry

Sana Tungekar @sanaT59

Mumbai

Chicken mince with greens and mughlai masala.Authentic Mogal taste.Taken fine chicken mince venkys,if thick blend use.To give the crunch use roasted vermicelli coating after egg wash dip,Shallow fried so no oil extra.Enjoy as starter into burgers or even breads as sandwich.
#week4of4

Sana Tungekar @sanaT59

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Ingredients

20 minute

4 servings

1 1/2 cupChicken keema cooked
1small onion chopped
1/2 tspcrushed garlic
1/2 cupgreen peas
1/2 cupscallions
1small boiled potato
1 tbspgrated cheese
to tastesalt
1 tsp red chilli powder
1/2 tsp cumin powder
1/2 tspgaram masala
1egg
2 tbsproasted seviyan
As neededoil to deep fry

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Steps

20 minute

1

In.cooked keema added chopped onions,potato boiled, all dry ingredients and scallions cut fine.Make crusty mix well grease hands and form patties
2

Heat oil in pan or kadhai to deep fry roll patties in roasted sevaiyan.,fry 2-3 at a time.
3

Serve with salad on side