Sindhunagar.com Ulhasnagar City website since 2003
Sindhi Cuisines - Taste of community- Recipe Number - 15
Back       Home

This Recipe with Tempting Photos at
sindhirasoi.com

Moved this Recipe to

sindhirasoi.com

Page   1     2     3     4     5     6     7     8     9     10     11     12     13     14     15    16     17     18     19     20     21     22     23     24     25     26     27     28     29     30     31     32     33     34     35     36     37     38     39     40     41     42     43     44     45     46     47     48     49     50     51     52     53     54     55     56     57     58     59     60     61     62     63    

Aloo Cutlet
Ingredients:
  • Potato 1 ( Makes about 4 cutlets )
  • Bread slices 4
  • Garlic 3 cloves
  • Green chillies 2
  • Curry leaves 4-5 leaves
  • Mustard seeds 1 tbsp
  • Turmeric powder 1/4 tbsp
  • Coriander powder 1/4 tbsp
  • Garam masala powder 1/4 tbsp
  • salt to taste
  • Coriander leaves for garnishing
  • Oil for frying
Method:
  • Boil potato ,peel and mash it lightly
  • In a pan,heat 1 tbsp of oil,and add finely chopped garlic,then add curry leaves and mustard seeds
  • Saute till galic turns light brown,then add turmeric powder,coriander powder,garam masala powder,and mix well
  • Add mashed potatoes,salt,chopped green chillies,and mix well
  • Cook on low flame for about a minute,garnish with coriander leave
  • Let the mixture cool a bit
  • Take a bread slice ,dip it for a second in a bowl of water,squeeze out the water gently,and place little of mixture in centre of wet bread
  • Cover from sides in such a way that it forms a shape of a roll
  • Repeat procedure for all mixture
  • Add one roll at a time in hot oil and fry till crisp golden brown
  • Enjoy this delicious and hot favourite of kids ,with ketchup or chutney of your choice
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
More (82)

Suggestions/Comments/Views
Name:
E-Mail:
Comments:

Sindhi Cuisines - Taste of community- Recipe Number - 15
Back       Home
Copyright © 2003-2017, Sindhunagar.com, Developed and maintained by AD2000