Chawal Ke Cutlets – Sanjeev Kapoor Khazana


½ cup leftover cooked rice (chawal)
3 medium potatoes, boiled and peeled
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
1 teaspoon chaatmasala
Salt to taste
¼ cup chopped fresh coriander leaves
1-2 tablespoons cornstarch
Dried breadcrumbs for coating
Oil for shallow-frying


1. Grate potatoes into a bowl. Add rice, cumin powder, coriander powder, chilli powder, turmeric powder, garam masala powder, chaat masala, salt and chopped coriander and mixwell.Add cornstarch and mix well.
2. Divide the mixture into equal portions and shape them into cutlets.
3. Spread breadcrumbs onto a plate. Coat each cutlet with some breadcrumbs.
4. Heat a non-stick tawa. Place each prepared cutlet, drizzle some oil and shallow-fry on medium heat from both sides till golden. Drain on absorbent paper.
5. Topeach cutlet with onion rings, sweet chutney and green chutney and serve hot garnished with parsley sprigs.

Preparation Time: 8-10 minutes
Cooking Time: 12-15 minutes


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