Dahi alu cutlet

Name: Dahi alu cutlet
Total time: 600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup Curd; 1/2 cup Paneer grated; 1 tablespoon Chopped green chilli; 1/2 tablespoon Sugar; 2 tablespoon Chopped coriander; 2 tablespoon Chopped mint; 1 tablespoon Ghee; 2 tablespoon Besan; 1 chopped medium size alu; 2 tablespoon Corn flour; Oil for deep frying; Salt as per taste

Neelu B. @cook_14661758

Kolkata

#goldenapron.
#post 3.
#3rd week.
Dahi alu cutlet are very crispy,very soft and very tasty tikki.made with hung curd sweet as well as spicy made so delicious to bite. to be best served with green chutney.

Neelu B. @cook_14661758

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Ingredients

10 min

3 servings

1 cupCurd
1/2 cupPaneer grated
1 tablespoonChopped green chilli
1/2 tablespoonSugar
2 tablespoonChopped coriander
2 tablespoonChopped mint
1 tablespoonGhee
2 tablespoonBesan
1chopped medium size alu
2 tablespoonCorn flour
Oil for deep frying
Salt as per taste

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Steps

10 min

1

Take all the ingredients given.
2

.Put curd in a muslin cloth or in chasni.and hang it on a tap for 30 min. So that the excess water from the curdwayer drains of.now in abowl mix the curd,paneer,mashed potato,green chillies,garlic,Sugar,salt,and chopped coriander,and mint leaves. And mix it properly with a spoon.
3

Heat ghee in a pan,add besan,curd mixture,cornflour,and cook till the mixture thickens and start to leave the side of a pan.once done keep aside to cool for a min.
4

Now divide the mixture into 12 equal portion. And shape each portion of your own desired shape,a flat or a round shape tikki.
5

Heat the oil in a karhai,on a medium flame and deep fry the tikkies until it's golden brown in colour from it's both sides.
6

Drain in absorbent paper.and serve hot with mint,or dhaniya chutney,also goes well with tomato ketchup.garnish it with fresh coriander leaves.