Until few months ago, the cutlets I have tasted, or as a matter of fact, the ones I made, be it vegetable or meat, its always just been a combination of potato, bread and the cooked vegetables combined all together and deep fried.
But, a couple of months ago, I happened to taste seasoned meat stuffed inside potato shells at my friends. Its was so delicious, and the taste that lasted in my tongue took me here. Mostly followed the usual cutlet recipe, with just a traditional vegetable stuffing.
P.S. Don't be deceived by the ingredients and steps, its was quite simple and easy to make.
STUFFED POTATO CUTLETS
For the shells
- Potato - 1 large [Boiled and Peeled]
- Bread - 4 firm slices
- Vegetable Oil - 1 tsp
- Salt - 1tsp or as required
- Pepper or Red chili powder - 1tsp(Optional)
Let the potato sit on the counter top, and let it cool down. Mash the potatoes in a large bowl with hand or a potato masher.
Soak the bread in warm water, squeeze out the water keeping the bread between your palm, and add it to the mashed potatoes.
Add salt and knead the dough well.
If the dough looks to sticky, add few dry bread slices and knead well.
Brush with oil and set aside and proceed with the rest of the ingredients.
For the filling
- Vegetable Oil - 1 tsp
- Cumin seeds - 1tsp
- Red Chili -1 (or) Green Chili -1
- Onion - 1/2 chopped finely
- Ginger root - 1 tsp chopped
- Garlic - 2 cloves chopped
- Potatoes - 1 medium [peeled and cut in to 1/4 inch or smaller cubes]
- Carrot - 1 medium [peeled and cut in to 1/4 inch or smaller cubes]
- Frozen peas - 1/4 cup boiled
- Cilantro - 1/4 cup chopped
- Amchur powder - 1 tbsp
- Red chili powder - 1 tsp
- Ground Pepper - 1 tsp [freshly ground]
- Curry leaves - 2 or 3
- Water - 2tbsp or as required to cook the vegetables.
Heat Oil, splutter the cumin seeds and red chili or green chili.
Add ginger, garlic and curry leaves and fry for few minutes.
Add Onion and fry till slightly brown. Now add all the ingredients fry for 2 minutes.
Add water, simmer, cover and cook for 10-15 minutes till tender.
Once the water has been absorbed, or evaporated, fry for another 1 minute or so, till the filling looks absolutely dry and well fried.
For the Coating
- Egg White or Whole egg - 1 slightly beaten
- Bread crumbs - 1/2 cup or as required
- Oil for Shallow frying - 4-6 tbsp
Making the Cutlets
Apply few drops of oil in your palm, Take a small portion of the dough, and flatten out with your palms, or roll using a rolling pin.After rolling, spoon in the filling.
Fold the dough, from one side and seal the edges. Dip it in the beaten egg and cover with the bread crumbs.
Shallow fry the cutlets in a wide pan with 4 tbsp of vegetable oil and dry in a paper towel. Serve with mint or coriander chutney.
Sending this recipe to Think Spice - Think Amchur event hosted by Bhagya of Taste Buds, started by Sunita of Sunita's world.