Ingredients:
- 500 gms chicken keena
- 1/2 cup chopped mint leaves
- 1/2 cup chopped coriander
- Salt to taste
- 3 tbs soya sauce
- 3 tbs green chillies paste
- 1/2 cup mashed potato
- 2 tbs coriander powder
- 2 tbs cumin powder
- 2 tbs red chilli powder
- 2 tbs freshly crushed black pepper
- 1/2 cup chopped cashew and kissmiss
- 2 whisked egg with salt gor dipping
- Bread crumbs for coating
Procedure:
- Finely grind the keema 6-8 times in a grinder
- Add all the ingredients
- Make small balls
- Flatten it in palm and make pockets for cashew and kissmiss
- Dip in egg mix
- Roll over in bread crumbs
- Repeat it because double coating makes the coating stable
- Refrigerate it for at least 2 hours
- Deep fry the cutlets
Serve them hot with sauce of your choice
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