
- 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
- Peel the prawn, wash and them.
- Combine all the ingredients for grinding into the grinder. Just ground to a coarse paste, not to a fine paste.
- For coarse paste just grind for 10-15 secs.
- In a mixing bowl, combine boiled – mashed potatoes, spice powder and salt.
- Add lime juice.
- Also, add chopped onion, soaked, squeezed bread, ground coarse paste and coriander leaves.
- Now add gram flour.
- 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.
- Spread bread crumbs on the dish.
- Rub some oil and shape into cutlet or tikki shape. Just coat the shaped cutlet with breadcrumbs.
- 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.
- Shallow fry the rest of cutlets.
- Serve prawn cutlets hot with lime wedges, green chutney or a side dish with biryani or pulao.