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Colourful and delightful cutlet
Published On: 17 Aug 2002
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
for more details, click the name of the ingredient
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Bread crumbs
tamil: rotti crumbs
malayalam: rotti podichathu
telugu: bred mukkalu
kannada: bred crumbs
hindi: roti ke tukarom
Bengali: Laban / Noone
Peel the boiled potatoes and grate them and add salt.
Heat 1 tbsp of oil in a pan or a kadai.
Add the ground peas and fry till done.
Add salt, coriander powder, garam masala powder and red chilly powder and mix well along with the chopped coriander leaves.
Mash the paneer.
Make 10 balls of paneer and 10 balls of potatoes.
Take a little paneer on the palm and stuff with 1 tsp of peas mixture.
Finally cover the paneer with the potato balls and make oval shaped cutlets.
Cover with breadcrumbs and deep-fry them to a golden brown color.
Slice through the center and arrange them on a plate.
:- Serve hot with sauce and coriander chutney.
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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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