Ingredients
Difficulty : Easy
Serves : 4
Cooking Steps
- 1First, add chicken, potatoes, salt, red Chilli powder, turmeric powder, black pepper, and ginger garlic paste into a pressure cooker. Cook everything for about 3–4 whistles until the chicken and potatoes are soft and fully cooked.
- 2Once cooked, allow it to cool slightly. Mash the chicken and potatoes together until the mixture becomes smooth and well combined.
- 3Heat 2 tbsp oil in a pan. Add cumin seeds and allow them to splutter. Then add chopped ginger, chopped garlic, and green chilies. Sauté for a few seconds until the aroma comes out.
- 4Now add finely chopped onions and cook them until they turn light golden in color. Add the mashed chicken and potato mixture to the pan and mix everything well.
- 5Add fresh coriander leaves and cook for a few minutes so that all the flavors combine nicely. Turn off the heat and allow the mixture to cool.
- 6Once the mixture is cool enough to handle, shape it into small round or oval cutlets.
- 7In another bowl, beat one egg with a pinch of salt and black pepper. Dip each cutlet into the egg mixture and then coat it evenly with breadcrumbs.
- 8Place the coated cutlets in the refrigerator for 15 minutes. This helps the coating stick well and makes the cutlets crispy when frying.
- 9Heat oil in a deep pan for frying. Fry the cutlets on medium heat until they become crispy, golden brown, and crunchy.
- 10Remove them from the oil and place them on tissue paper to remove excess oil.
- 11Serve hot with tomato ketchup or green chutney. 😋
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