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Special Prawn - Potato Cutlets
Published On: 08 Feb 2013
for more details, click the name of the ingredient
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
tamil: Chola Maavu / Makka Cholam
telugu: Mokkajonnalu Pindi
kannada: Musukinajolada Hittu
hindi: Makai Ka Atta
Bengali: Bhoottar Maida
Gujarati: Makai No Lot
Marathi: Makai Chi Peet
Oriya: Makka Atta / Makaa Chunaa / Makaa Gunda
Punjabi: Makai Ka Atta
Bengali: Laban / Noone
Take peeled and cleaned prawns and mash them into rough pulp.
Boil potatoes till tender. Peel them and mash into paste.
Take a big bowl. Add the mashed potatoes, prawn pulp, green chilly and onion pieces. Add red chilly powder, ginger-garlic paste, garam masala powder, salt and two spoons of oil. Mix well and leave aside for about 20 minutes.
In the mean time, take corn flour, maida flour and egg white into a bowl. Add little salt and prepare a thick dough.
Now add the marinated prawn mix to the dough. See that a thick constituency is maintained.
Prepare three inch size thick round discs with the dough.
Heat the oil in a deep bottomed pan and deep fry the discs(cutlets) on medium flame.
As they turn into brown colour, remove them and serve hot with onion slices and hot and sweet sauce.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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