Tiranga Cutlet
Tiranga Cutlet, also termed tri-colored vegetable cutlet, is a delicious variant. There is a unique style of preparation involved that makes Tiranga Cutlet Special. Tiranga Cutlets are awesome and tasty to the core. The deep fried outer crust of mashed potato binds the paneer and peas layer within. Care has to be taken while rolling out Tiranga Cutlet so that the layers are not crushed. Fry Tiranga Cutlet in hot boiling oil after coating in maida flour and bread crumbs. This pure vegetarian delight, packed up with vital nutrients, is apt for the health conscious. You can discover the step wise illustrated Tiranga Cutlet here. Enjoy the snack.
Ingredients
- 250 g Potatoes boiled
- 200 g Peas boiled
- 100 g Paneer
- 1/2 tsp Garam masala powder
- 2 tsp Red chilly powder
- 1 tsp Coriander powder
- Coriander leaves For flavor, finely chopped
- 200 g Bread crumbs
- Salt As reqd
- 1 tbsp Oil
- All purpose flour For coating, Maida
- Oil for deep frying
Instructions
- For preparing Tiranga Cutlet, first peel the boiled potatoes and mash them. Mix well adding some salt. Keep this aside.
- Heat 1 tbsp of oil in a pan or kadai.
- Add the boiled peas and fry for a few minutes in low flame.
- Add salt, coriander powder, garam masala powder and red chilly powder to the fried peas. Mix well adding chopped coriander leaves too. Keep peas mixture aside.
- Next, mash the paneer well.
- 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.
- Dip the Tiranga Cutlet in a mixture of maida flour. Cover with breadcrumbs and deep-fry in hot oil to a golden brown color.
- Arrange Tiranga Cutlets in a plate and serve hot with tomato sauce and coriander chutney.
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