Potato and Peas Samosas

 

 

(making 16 mini ones)

For the filling
 
-2 potatoes diced
-1 onion chopped
-2 green chilli chopped
-2 tbsp chopped coriander
-2 tbsp frozen peas
-1/2 tsp ginger mince

-1/2 tsp whole cumin
-1/2 tsp mustard seed
-1/4 tsp fennel seed
-1/4 tsp chilli flakes
-Pinch of onion seed
-Pinch of asofoeda

Heat 2-3tbsp oil add the cumin, mustard seeds, fennel seeds, and onion seed and stir.
Wait till it pops then add the onion and ginger and stir on high heat for 2 mins.
Put heat down to medium and cook for 2 mins.

Add asasifeoda, chilli and coriander powder and salt and stir for 2 mins on high heat.
Add the cubed potatoes and stir for 3 mins.

Add 1/2 cup water and cook on low heat covered for 10 mins or until potato cubes are mushy soft.

Add the frozen peas
(If you're using fresh peas add it earlier on, at the stage when you add the water to the potatoes)
Mix in the chopped coriander and chillies too with the peas.
Leave for another 2 mins on low heat then turn off the heat.
Let it cool before filling.

Samosa dough recipe:

-2 cups flour
-3/4 cup Water
-1/4 cup Oil/ghee
-1/2 tsp Salt

Get the flour, oil/ghee and salt in a bowl and then using your finger tips rub the mixture till you get crumb like texture.

Gradually add water little bit at a time as you're kneading it into a dough.
The dough needs to be firm.

Cover dough and keep aside for 20 mins

Get the dough and knead again and divide into equal sized balls. (This recipe will make 8)

Roll out each ball into
oval like circle then cut in half

Brush water around the flat edge of one Half.
Make a cone bringing both ends together slightly overlapping.
Press it down to close in the middle.

Put the filling in and make a fold on the top flap, bring it over and pinch to close together.

To fry the samosas~

To get crispy somosas:

heat the oil to a high temperature and then put the samosas into the hot oil.
reduce the heat to low after 10 secs and fry the samosa.
Cook it till golden and crispy.

Important: don't put directly into low heat oil or you'll get oily somosas. And also if you continue cooking on high heat somosas won't be as crispy

Take out onto a paper towel to absorb excess oil.

For healthy option.

Foil and grease a ovenproof tray.
Place the somosas on top and bake for 30mins at 180'c/gas mark 4

Serve with your favourite sauce/chutney

Source: Ramadan Recipes

Quick Pizza

1 cup grated cheese
1 cup cooked steak, chicken or polony
½ cup tomato chopped
½ cup chopped green pepper
Salt & pepper to taste
Green masala
1 tsp baking powder
2 Tbsp flour
2 eggs

Combine and pour into greased up cake and bake 1080

Chicken Cheese Balls

 

 

Ingredients

3 slices white bread, torn into small bits (1 cup)

1/3 cup milk

2 small onions, finely chopped

1 tbsp. finely grated cheese

1 small garlic clove, minced

1 large egg

1 pound or 1/2 kg ground chicken (I used breast)

1 tbsp. tomato paste

3 tbsp. finely chopped parsley

1-2 tsp. chilli flakes (optional)

1-2 green chillies chopped (optional)

2 tbsp. ketchup

oil for greasing the pan

 

Instructions

1. Preheat oven to 180°C with a rack in the middle.
2. In a small bowl, soak the bread in milk until softened.
3. Meanwhile, preheat a medium skillet over medium heat and sauté the onion, garlic, salt and pepper and cook until the onion is softened, about 6 minutes. Cool slightly.
4. Squeeze the bread to remove excess milk, then discard milk.
5. In a medium bowl, beat the egg, then add the chicken, tomato paste, parsley, cheese, onion mixture, chilli flakes, green chilli and the bread. Mix well and form 12-15 meatballs.
6. Lightly spray or oil a baking sheet (I used a 9×13 Pyrex dish) and place the meatballs in it.
7. Squeeze a little ketchup on top of each meatball and spread with a teaspoon.
8. Bake until the meatballs are cooked through, about 20 minutes.

 

 

 

Chicken Croissants

An experiment that worked out great!! The buns were soft and delicate, a perfect compliment to the yummy filling in the center! And without all that butter that goes in regular croissants too!!!

Filling recipe: (for 16 croissants)

 

Ingredients

¼ kg boneless chicken breast, chopped into small pieces
2 small capsicum, red and green if possible, grated or chopped finely
2 tbsp. sweet corn
1 grated carrot
1 small onion, chopped finely
1-2 green chilies, chopped
½ tsp. garlic paste
1 tsp. chopped coriander
salt to taste
½ tsp. grinded cumin powder
a pinch of tandoori masala (optional)
juice of half a lemon
1 tsp. soya sauce
1 tbsp. butter

Instructions

Heat the butter in a non-stick pan, add the onions and stir fry until they're translucent. Do not brown them. Add the chopped capsicum and grated carrot, stir-fry for about 5mins until they start to soften. Add the raw chicken pieces and keep stirring until they start browning. Add the chilies, garlic, salt, cumin powder, tandoori masala and sweet corn. Sauté until the chicken pieces become tender and well-done. If the mixture sticks to the pan and the chicken is not yet done, add a tbsp. of water and cover until ready. Make sure that the mixture is completely dry. Finally, add the coriander and soya sauce, mix well and switch off. Pour the lemon juice on the mixture, and whilst still hot, use a wooden spoon to smash the small pieces of chicken so that they become shredded. Adjust salt/chili to your taste.

PS: You can smoke the mixture with a coal and some oil to give it a nice bbq aroma. This mixture should be enough for around 16 croissants.

Dough recipe: (makes 8 croissants)

Ingredients

2 level teacups flour
1 tsp. salt
1 tsp. sugar
½ tsp. instant yeast
¼ tsp. baking powder
3 tbsp. softened butter
2 tbsp. vegetable oil
warm milk mixed with water about half a cup (although you could need more or less depending on flour/altitude etc.)

Instructions
Sieve the flour and add the yeast, baking powder, yeast, salt and sugar. Stir it so that it's all well mixed. Add 2 tbsp. of butter and 2tbsp veg oil. (Reserve the last tbsp. butter for later). Rub into the flour using finger tips until the flour has a crumbly texture. Gradually add the warm milk & water, stirring it in with a wooden spoon at first until the dough starts to hold together, and then continuing to knead together with your hands until the dough has softened. You need this dough slightly sticky, it's a menace to handle but the result is worth the trouble. Just oil your hands slightly to help with the stickiness and keep kneading...adding a little sprinkling of flour when it gets too sticky to handle until the dough is nice and well-kneaded and formed into a ball. Apply a touch of oil all over the ball of dough, place in a container and cover with a damp towel. Place in an airtight cupboard (or even in the oven or micro-wave) and leave it to rise to about double its original size. (40mins to an hour)

I have included step by step instructions here.

Roll out the dough on a floured surface into a huge circle of about 30cm diameter (use your fingertips to stretch the circle out when you feel you can’t roll with the pin any further), then rub half of the reserved tbsp. of butter all over this rolled out circle. Using a pizza cutter or sharp knife, cut the circle into quarters, then divide each quarter again to form eighths.

Take the first eighth of the circle; place your mixture of choice on the edge (where the perimeter of the circle used to be). Roll carefully towards the pointed edge (where the center of the circle used to be), tucking the pointy end underneath (you can make a small slit near this pointy end just to give the croissants a nicer appearance, although this is not a must...refer to pictures of my croissants to get what I mean). Curve down the edges of your rolled up croissant to form the crescent shape.

Place the croissants on a greased tray and cover them again for another half an hour so that the dough can rise again. Switch on the oven on medium high (around 175 degrees) and in the meantime, glaze the croissants with egg yolk to give them a nice color. Bake for about 12-15 mins depending on your oven's heat.

When ready, remove and place them on a cloth, and take the remaining half tbsp. of butter, and gently touch up the buns with it to give them a nice shiny soft finish...and they would smell heavenly too. Cover the buns in the cloth for about 10mins before serving. This gives the butter time to get absorbed fully into the croissants, thereby making them soft and extra delish. Serve warm!!

Source: Fauzia's Kitchen Fun

Paneer Poppers

 

Ingredients:

350g Paneer (Cottage Cheese)
2 tablespoon corn flour
1 tablespoon gram flour (besan)
½ teaspoon salt
¼ teaspoon crushed black pepper
1 cup breadcrumbs
Oil for deep frying
Water as needed

Method:

1. Cut the paneer (cottage cheese) in square or rectangle pieces.
2. Take corn flour and gram flour in a mixing bowl. Add salt and crushed black pepper. Add water and mix well. Make the batter, not too thick or thinner.
3. Take the breadcrumbs in a plate, so it will be easier to coat the paneer pieces.
4. Dip the paneer pieces into the flour mix.
5. Now roll in breadcrumbs roughly to coat.
6. Dip again in flour mix and roll in breadcrumbs properly this time to coat them. Make sure the paneer poppers pieces are coated well with the breadcrumbs.
7. Heat the oil in a pan. Once the oil heated, deep fry paneer poppers until they are brown on medium heat to avoid burning outer layer.
8. Drain the paneer poppers on kitchen paper.

Serve paneer poppers hot or warm with any chutney or dip.

Variation Tips:
You can use beaten egg with 1 tablespoon water to dip. Now coat each paneer piece in the flour mixture, then the egg mixture and finally in the bread crumbs. Make sure all layers are coated properly (specially the bread crumbs). Repeat this process for double coating for paneer poppers.
Source: yourcookerybook.com

Pizza Bhajias

Ingredients:

Half cup cubed green pepper
Half cup cubed onions
Half cup tomatoes or polony
Half tsp baking powder
10 spring onions chopped
1 tsp salt
Half bunch dhania
Half cup or more water
3/4 cup flour,
8 green chilli sliced
1 tsp garlic,
1 tsp b pepper n half tsp mixed herbs.

Method:

Mix all the above ingredients to make thick batter.

Fry spoon fulls in deep hot oil, until golden/light brown

Serve with chutney of choice and enjoy.

Cheest Twists

Ingredients

Makes: 1 bowlful

• 150g Red Leicester cheese

• 40g butter, softened

• 160g plain flour

• 1 1/2 teaspoons salt

• 1/2 teaspoon mustard powder (optional)

• milk, as required

• plain flour, as required

 

Method

Prep: 20 mins | Cook: 15 mins

Grease a large baking tray with butter. Preheat the oven to 190 C / Gas 5.

Grate the Red Leicester and place it in a mixing bowl. Cut the butter roughly into cubes - this makes it easier to work with - and cream the two together. Don't worry if it looks a bit of a mess, this is a very rustic snack!

Add the flour to the bowl (there’s no need to sieve) and the salt. If you want, this is the time to add 1/2 teaspoon powdered mustard, for a stronger flavour. Mix all the ingredients together to make a dough, usually you'll need to add milk until it comes together, but make sure you add very small amounts at a time. Now you may have a sticky dough, put a small amount of flour onto the mixture (too much and you’ll dry it out) and lightly knead it in your hands. Now you’ll have what appears like a speckled bread dough.

On a lightly floured surface, roll out the dough, using a floured rolling-pin, to a thickness of 3mm. Cut off the rough edges of the rolled out dough to make a square/rectangle. Cut the square into longish strips, I usually cut mine 7cm long and 3cm wide.

Hold both ends of a strip and twist one of your hands to make a twist in the strip, this'll make it resemble a double helix, then transfer to the baking tray. Do this for all the strips and repeat steps 4 and 5 until you have none of the dough left.

If you want a shiny glaze on your cheese straws, use a greasing brush to distribute small amounts of egg over each cheese straw; but as I said earlier, this is a rustic snack and looks better without the glaze.

Place the cheese straws in the oven for 15 minutes or until the cheese straws have puffed up and are golden-brown. Use a palette knife to scrape the cheese straws off the baking tray and place them in the oven, unlike many other things you may bake you don’t need to wait for this treat to cool! Place the cheese straws in a bowl and garnish with a dusting of flour. They taste great warm but they’re still very pleasant served cool. Enjoy!

Tip

Don't worry if the cheese straws are slightly burnt around the edges, this adds colour and texture and should not be considered as a bad thing.

Chicken Croquettes

Ingredients:

100g (3 ½ oz) butter
115g (4oz) flour
750ml (1 ¼ pints) milk
400g (14oz) cooked chicken, shredded
2 tsp tomato purée
salt and freshly ground black pepper
8-9 tbsp fine breadcrumbs
3 eggs, beaten
oil, for shallow frying

Prepare Ahead:

The béchamel sauce can be prepared ahead and allowed to cool. The croquettes can be made up to 24 hours in advance and fried before serving.

Preparation:

1 - Melt the butter in a saucepan over a medium-low heat and add the flour, stirring continuously. Cook the mixture for 1-2 minutes, then stir in the milk to make a smooth, thick sauce.
2 - Add the shredded chicken and the tomato purée and season to taste with salt and pepper. Continue to cook for 5 minutes, or until the mixture thickens. Remove the pan from the heat and leave to cool completely.
3 - Use two spoons to form croquettes about 3-4cm (1 ½ -2in) long. Roll them in the breadcrumbs, coat in the egg and roll in the breadcrumbs again.
4 - Heat the oil in a heavy frying pan. When hot, fry the croquettes in batches for 5 minutes, turning frequently, until they are golden all over. Remove with a slotted spoon and drain on kitchen paper.
5 - Transfer the croquettes to a heated serving plate and serve while still hot.

Chicken Bhajia

Ingredients:
500g of Chicken Fillet (cut into small bite sized cubes)

Marinate:
Salt to taste
Green Chillies to taste
2 Tablespoon Semolina
2 Tablespoon Chana Flour
1 Teaspoon Ground Jeero
1 Teaspoon Ground Dhania
1 Grated Onion
1/2 Bunch chopped green Dhania
1/4 Bunch chopped Mint leaves

Method:
Mix marinate ingredients together and mix well to make marinate
Marinate chicken for a few hours/ overnight in marinate mix
Just prior to frying beat 2 eggs slightly and add to bhajia mixture
Add 1 Teaspoon baking powder
Fry in deep oil/ deep fat fryer

Serve with Chutneys of your choice.

Cheese Briouats

Serves 6 to 8 as a side or appetizer.

Prep Time: 30 minutesCook Time: 15 minutesTotal Time: 45 minutes

Ingredients:

• 1/2 kg (about 1 lb). cream cheese, chilled
• 1/2 kg (about 1 1lb.) warqa, fillo dough or large spring roll wrappers
• 4 tablespoons butter, melted
• vegetable oil (for frying)

Preparation:

Fold the Briouats

With scissors, cut the pastry dough into strips about two inches wide. Place a single strip of warqa or spring roll wrapper – or two layered strips of phyllo dough – on your work surface.

Lightly brush butter on the bottom two-thirds of the dough. Place a tablespoon of cream cheese towards the bottom of the strip, and fold the bottom up to enclose the filling.

Fold the bottom left corner of the enclosed dough upwards to the right, aligning it with the right edge of the strip. Then flip the bottom right corner upwards to the left, aligning it with the left edge of the dough. You should see a triangle take shape. Continue folding the triangle, flipping right and then left in this manner, until you reach the end of the dough.

Trim any excess length off the edge of the dough, dab it with a little egg yolk, and tuck the end of the dough into the "pocket" formed by the open edge of dough on the briouat. You can use the tip of a butter knife or your scissors to help tuck in the flap of dough.

Fry the Briouats

Heat one inch of oil in a deep skillet or sauce pan. Deep fry the cheese briouats in batches until light golden brown. Drain and serve.
Briouats stay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 350° F (180° C) oven for five to 10 minutes.
Uncooked briouats can be covered and refrigerated for one day, or frozen for up to two months in a freezer bag or plastic storage container. They can be fried directly from the freezer, or allowed to thaw for 30 minutes to one hour before frying.

Potato and Mince Cutlets

INGREDIENTS
½ kg washed and drained lamb/sheep mince (remove all water from the mince)
2 potatoes bolied in their jackets
salt to taste
crushed green chillies to taste
1 ½ tsp dhania powder
1 tsp jeera powder
½ tsp arad (turmeric)
1 ½ tsp crushed garlic
green dhania and mint

METHOD
Place washed and drained mince in a bowl
Peel the boiled potatoes, cut into pieces and add to mince
Add spices, chillies, garlic and greens to mince
Mix together using a food processor until the mixture is nice and soft
Take small portions of the mixture and form into cutlets
Dip in flour and thereafter egg
Fry on medium heat
Enjoy with chutney/ sauces of your choice.

PLEASE NOTE THAT THESE CUTLETS CANNOT BE FROZEN. BETTER TO MAKE THEM FRESH.

Cheesy Jalapeno Bites

Ingredients:
300g pack corn tortillas
200ml pot reduced-fat crème fraîche
85g strong cheddar , grated
small handful jalapeño peppers , drained and finely chopped
20g pack chives , finely chopped
classic tomato salsa, to serve

Method:
Heat oven to 160C/140C fan/gas 3.
Cut the tortillas into thirds, like a pie chart, then microwave for 1 min until hot. Roll each piece into a cone shape, then put loose-end down onto a baking sheet so they can't spring open.
Bake for 20-25 mins until crisp and golden. Cool.
Will keep in an airtight container for 2 days.

For the filling, mix the crème fraîche, cheese, jalapeños and most of the chives together. Up to 10 mins before serving, spoon the filling into the cones and scatter with the rest of the chives.

Serve with tomato salsa for dipping.

Khaman Dhokla

Ingredients

1 cup Besan (gram flour)1 cup Water
3 tbsp Lemon juice
3 tbsp Oil
1 tsp Eno Fruit salt
1/2 tsp Mustard seeds
2 tbsp Sugar (plus 1tsp for batter)
1/3 tsp Red chili powder (Daagh calls for2 finely sliced green chilies )
Curry leaves
Salt

Method

• Mix togather besan, salt, 1 tbsp oil, 1 tbsp lemonjuice, red chili powder, sugar and water 1/2 cup or little less than that. The batter should not be runny, if so add little besan...should be kind of like idli batter
• Heat up the pressure cooker with some water to steam the khaman or you could do as Daagh suggests, in a large vessel, take a glass of water and put a wire mesh upside down in the vessel. Make sure the top of the mesh is above water level
• Grease a baking pan (you can also use cake pan).Now add Eno and mix well and pour this mixture right away in the greased plate/pan
• Steam it for 20 minutes. To check if its done, insert a toothpick or knife and if it comes out clean its done
• For tarka, heat remaining oil, add mustard seeds and curry leaves. Mix together remaining 1/2 cup water, sugar and lemon juice and pour into the tarka. Boil it
• Take out dhokla and cut into pieces
• Pour the tarka mixture over it
• Garnish with corriander leaves and serve.....there you have it friends fluffy and soft khaman ever.

Cream Cheese Sticks

Ingredients:

• 1 cup of all-purpose flour
• ½ cup of softened butter
• 110 gm of cream cheese (room temperature)
• a pinch of salt
• 1 egg, beaten lightly
• sesame and cumin seeds

Method:

1. Pre-heat oven to 175°C (350°F)
2. Line a baking tray with parchment paper or foil
3. Grab a bowl and add: flour, butter, cream cheese, and salt. Combine these ingredients together by hand until you form a nice dough.
4. On a well-floured surface, roll the dough into about ¼ inch thickness.
5. Cut the dough into even strips (I used a regular knife to do this).
6. Gently lay the strips on the baking tray, and brush them lightly with the beaten egg.
7. Sprinkle sesame and cumin seeds on top.
8. Bake for 20 minutes.

Source: http://nadiamasood.com

Samosa Chaat

Ingredients
For Samosa:
All purpose flour 2 cups
Carom seeds ½ tsp
Salt ½ tsp
Ghee 2 tbsp
Water to knead

For Samosa Fillings:
Potatoes 2 (boiled)
Green chilies 2 (chopped)
Coriander leaves 1 tbsp (chopped)
Red chili ½ tsp (crushed)
Chaat spice (chaat masala) ½ tsp
Salt ¼ tsp

For Chaat:
Samosas 2
Chickpeas ½ cup (boiled)
Yogurt ½ cup (beaten)
Chili powder ½ tsp
Chat spice ½ tsp
Onion 2 tbsp (chopped)
Mint chutney 2 tbsp
Tamarind chutney 4 tbsp
Sev 2 – 3 tbsp (chopped)

Method:

For Filling: Mash potatoes and mix with all the ingredients of samosa filling.

For Samsosa: In a bowl mix together all purpose flour, salt, carom seeds and ghee, knead with required water.

Cover and leave to rest for 30 minutes, make into balls, roll into a oblong. Cut from centre into two fill with potato stuffing, seal as shown.

Deep fry samosa on low flame till golden brown and crisp.

Remove and keep aside.

To Serve: In a plate put 2 samosas, press the samosas so that they break slightly, add the chickpeas and yogurt, sprinkle with chili powder and chaat spice.

Drizzle tamarind chutney, onion, mint chutney and garnish with sev.

Onion Bhajis

Ingredients:

• 1 large onion , sliced
• 200 g chickpea flour
• 1 tsp baking powder ,
• 2 tbsp rice flour
• ½ tsp chilli powder
• ½ tsp turmeric
• ½ tsp cumin powder
• ½ tsp coriander powder
• some salt
• 100 ml water
• 750 ml vegetable oil
• 1 saucepan
• 1 bowl
• 1 whisk
• 1 spoon
• 1 slotted spoon
• tray lined with paper towels

Method:

Put the oil into the pan and place it on a medium-high heat.

In a bowl, combine the chickpea flour, rice flour, baking powder, chilli, turmeric, cumin, coriander, salt and the water. Mix it together well and add the sliced onion.

Check the temperature of the oil by dropping a little batter into it. If it fries slowly, it is at the right temperature.

Carefully drop spoons of batter into the oil, making sure not to overcrowd the pan, which will make them stick together. Fry them for about 1-2 minutes or until the batter becomes a lovely golden brown. Remove them, place them to drain on the paper-lined tray, and repeat until all the bhaji are cooked.

Sprinkle over a little salt and your onion bhaji are ready to serve. They make a perfect appetiser and go well with coriander chutney or cucumber raita, both of which can be found on our website. Enjoy!

Chicken Spring Roll

Ingredients:

• 4 cups oil for frying
• 20 ounces canned chicken chunks (shredded and drained)
• 1 onion
• 1/2 cup cabbage (shredded)
• 1 carrot
• 1/4 cup barbeque sauce
• 1 dash hot sauce, soy sauce, and Worcestershire sauce
• 20 spring roll wraps

Instructions:

1. Prepare onion and carrot by shredding with a cheese grater.
2. Bring oil to 375 F (190 C) in an appropriate saucepan for deep frying.
3. Combine together the chicken with the veggies, and sauces in a bowl. Increasing spice to taste by using additional sauce.
4. Portion mixture by the tablespoon full into center of spring roll wraps. Dip fingertips in water and moisten edges of wraps, then roll mixture and seal the edges.
5. Deep fry in preheated oil for five minutes, or until golden, about three or four rolls at a time. Place on paper towels to absorb excess oil.

Vegetable Spring Roll

Ingredients:
2 tbsp Ching's Secret Schezwan Sauce
2 tbsp Ching's Secret All In One Sauce
1 tbsp Chings Secret Soy Sauce
1 shredded carrot
1 shredded capsicum
1 sliced onion
¼ thinly sliced cabbage
Spring roll sheets
1 tbsp oil
Oil to deep fry the rolls
1 tbsp of maida
1 tbsp of corn flour

Method:
Heat 2 tbsp oil in a pan, add vegetables and sauces and cook for one min. keep them aside and let it cool. Mix corn flour and maida and make a thick batter. Spread one sheet, add two table spoons of vegetables and roll the sheet tightly. Close the roll while sticking with the thick batter of corn flour and maida. Deep fry the rolls till golden brown and serve hot.

Potatoe Mince Pies

POTATOE MINCE PIESIngredients
2 Cups Flour
2 tsps baking powder
2 tblsp oil
1 egg
¼ tsp salt
Enough milkMix all the ingredients together to form a soft dough.

Filling
3 large potatoes
¼ cup water
3 tblsps oil Salt to taste
¼ tsp arad Ground red chillies to taste
1 cup samoosa mince (optional)
Chopped green dhana
Chopped spring onions.


Method

1. Dice potatoes and steam with water, oil ,salt , arad and ground red chillies until water burns out and potatoes are cooked.
2. Remove from heat and cool.
3. Add samoosa mince, green dhana and spring onions.
4. Make pies and dip in paste made from flour water and one egg.
5. Deep fry in moderately hot oil until golden brown on both sides.

Inshallah, this will be a tasty treat you will enjoy!

Vegetable Cutlets

VEGETABLE CUTLETS
Requirements:
1 Cup Mixed Frozen Vegetables
1 Onion Grated
1/2 Tsp Green Ground Chillies
1/2 tsp Ground GarlicDhana / Jeeru and Arad
Salt to Taste
3 Potatoes boiled in jackets and Mashed
2 Eggs BeatenBread Crumbs

Method:

1. Braise onions in butter or ghee just until onions are soft
2. Add spices and veggies and stir fry until all moisture has evaporated.
3. Allow to cool
4. Mix together veggies and mash and form into cutlets
5. Dip cutlets in egg and bread crumbs .Fry slowly in very little moderately hot oil until golden brown and crispy.
6. Drain on paper towel
7. Serve hot with chutney