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Now whisk an egg in a bowl. Mix it well. Now add dhaniya powder, garam masala and salt. Serve hot with any dip.Corn cutletIngredients1 cup corn kernel, boiled1 cup chopped corn, raw1 potato, boiled1 onion, chopped5 garlic pods, chopped2 tsp fried peanut, crushed2 tsp ginger, chopped2 green chillies, chopped3 tsp corn flour4 tsp bread crumbs4 tsp coriander leaves, choppedSalt to tasteOil for deep fryingMethodIn a bowl add boiled corn, raw corn, mashed potato, onion, garlic, peanuts, ginger, bread crumbs, corn flour, green chili, coriander leaves and salt.Crispy potato cutletIngredients2 potatoes, boiled1 onion, chopped3 garlic pods, chopped2 tsp ginger, chopped1 tsp oregano1 egg1 cup bread crumbs1 tsp red chilli flakes3 tsp corn flourSalt to tasteOil for deep fryMethodIn a bowl, add mashed potatoes, onion, garlic, ginger, oregano, red chili flakes, corn flour and salt.Serve with sauce. After leaving it for five minutes, deep fry the cutlets till they turn slightly brown.Simple, easy to make and delicious, cutlets can be served as an evening snack with any chutney or dip for your soirée. Mix all the ingredients and keep in a refrigerator for an hour.Tips for Dahi ke Kabab:1) Do not fry the cutlets without freezing them for a minimum of 1 hour, else they will break while frying.Shallow fry the cutlets till it turn golden brown on both sides. Place it in a bowl and add roasted chana dal powder, corn flour, onion, green chillies, coriander leaves and mint leaves. Place in a bowl and add the dry ingredients — maida, red chili powder, dhaniya powder, cumin powder, garam masala, black pepper powder, chat masala and salt. Mix well and make medium size cutletsWhisk eggs in a separate bowl, dip the cutlets in it and roll it in the bread crumbs and shallow fry it in a non-stick pan till it turns golden brown. Serve Wholesale Ferro titanium cored wire Manufacturers with sauce or chutney.Jaideep Singh Cooking EnthusiastDahi ke kabab (Dahi Cutlet)Ingredients500 gms curd1 onion, finely chopped3 tbsp, roasted chana dal powder/ split bengal gram powder3 tbsp corn flour2 green chillies, finely chopped1 tsp dhaniya powder1 tsp garam masala1 tbsp coriader leaves, finely chopped1 tbsp mint leaves, finely choppedSalt to tasteOil for shallow fryingMethodHang curd in a muslin cloth for more than six hours to drain out all the water. Dip the cutlets in it and then roll it in the bread crumbs.Deep fry the cutlets till they turn golden brown in colour.

Then make medium size cutlets and roll it in the corn flour.Heat oil in a pan and shallow fry the cutlets on medium heat till it turns golden brown. Then place on to your left palm and lightly press with your right palm to get an evenshape like cutlets. Serve hot with sauce.. This festive season, we bring to you an assortment of cutlets that will leave your guests asking for more Sprouted moong cutletIngredients1 cup sprouted whole moong1 potato, boiled1 onion, chopped1 tsp fried peanut, crushed2 tsp ginger, chopped2 green chillies, choppedOil for shallow frying2 tsp corn flour2 tsp bread crumbsSalt to tasteMethodMix together sprouted whole moong, mashed potato, onion, peanut, ginger, green chili, corn flour and salt. Make the cutlets and keep it in the refrigerator for 20 minutes. Take a small portion of the mixture and make balls.Fish CutletIngredients250 gms boneless fish4 tbsp bread crumbs2 tbsp maida/plain flour3-4 green chillies1 bunchcoriander leaves2 eggs1 cup mint leaves1 tbsp red chili powder1 tsp cumin powder1 tbsp dhaniya powder1 tsp garam masala1 tsp black pepper powder1 tbsp chat masala1 tbsp ginger-garlic pasteSalt to tasteOil for fryingMethodGrind together boneless fish, coriander leaves, mint leaves, green chillies and ginger-garlic paste to make a fine paste. Keep the cutlets aside for 10 minutes and fry again till they are golden brown and crispy.2) Roll the cutlets in corn flour before frying, so the binding is firm.Serve with sauce or chutney. Mix well and make small or medium shape of cutlet. They can be deep fried or shallow fried to suit one’s diet