SHAHI CUTLETS

INGREDIENTS

for filling

dates  3 chopped fine
raisins chopped  1/2 tbsp
ginger-garlic-chilli paste   2 tsp or to taste
ghee  1/2 tsp
cashew nut & almond powdered    2 tbsp

for covering
potatoes cooked & mashed   1 big bowl
salt to taste

for batter
besan  2 tbsp
rice flour  2 tbsp
corn flour  1/2 tbsp
salt to taste for batter
hing  1/4 tsp
chilli pdr.  1/2 tsp

to coat
bread crumbs  as needed
sesame seeds as needed

oil for frying

METHOD
FOR FILLING- heat ghee in a small pan, add dates, raisins fry till raisins puff, then add the paste fry well for 2 minutes, add salt to taste for filling, turn off the gas, add the powdered nuts, keep aside

mash the potatoes well, adding salt to taste, flatten them in your palm, put some stuffing, cover well, flatten them, make all like that keep ready

for the batter- mix the flours, salt, chilli pdr, hing well, add enough water to make a medium batter

dip each potato cutlet in the batter, put breadcrumbs & sesame seeds in 2 plates
 roll in crumbs, then roll in sesame seeds
shallow fry in a pan till brown on both sides.
serve hot with any chutney or ketchup.

TIP- those who are health conscious, can even bake it in hot oven by putting drops of oil, then don't dip in batter, just roll in bread crumbs & sesame seeds, bake on one side, turn over, put 1-2 drops of oil, then bake for another 5-10 minutes till it gets brown & crisp.




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