Prawns Cutlet

• 2 tbsp oil or as required for shallow frying
• 2 tbsp finely chopped onion
• 250 gm potatoes (boiled, peeled and mashed)
• 1 tbsp kasmiri red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tsp roasted cumin powder
• 1 tsp chat masala
• 1 tbsp finely chopped coriander leaves
• 2-3 bread soaked in water and then squeeze the water
• 2 tbsp gram flour
• 1 tsp lime juice
• 2 tbsp bread crumb or as required + ½ cup bread crumbs more to coat the cutlet before frying
• salt as per taste

Ground to a coarse paste

• 300 gm fresh prawns (peeled and de-veined)
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 green chili chopped
• ¼th cup finely chopped mint leaves
• ¼th cup finely chopped coriander leaves
• 2 tbsp finely chopped onion

1. Peel the prawn, wash and them.
2. Combine all the ingredients for grinding into the grinder. Just ground to a coarse paste, not to a fine paste.
3. For coarse paste just grind for 10-15 secs.
4. In a mixing bowl, combine boiled – mashed potatoes, spice powder and salt.
5. Add lime juice.
6. Also, add chopped onion, soaked, squeezed bread, ground coarse paste and coriander leaves.
7. Now add gram flour.
8. Put the bread crumbs and mix well. The mixture has to be of medium consistency if you feel it’s too sticky then add some more gram flour.
9. Spread bread crumbs on the dish.
10. Rub some oil and shape into cutlet or tikki shape. Just coat the shaped cutlet with breadcrumbs.
11. Heat oil and shallow fry few cutlets at a time until golden brown in color. Flip other side and fry until they all appear golden brown.
12. Shallow fry the rest of cutlets.
13. Serve prawn cutlets hot with lime wedges, green chutney or a side dish with biryani or pulao.

Sprouting_AI

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