These Cutlets have a nice crisp and firm outer cover with a soft inside which will make a lovely evening snack or for kids tiffin box.Onto the recipe:
Chicken (boneless) 250 g
Onion (large) 3(thinly sliced)
Ginger 1'' piece
Green Chilly 3-4 nos
Turmeric powder 1/4+1/4
Salt as needed
Garam masala 1/2 tsp
Potato 200g(2 medium size)
Flour/Maida 2 spoon
Water 1/4 cup
Bread crumbs as needed
Oil 2 tbsp + for deep frying
-Boil the potatoes in a pressure cooker(2-3 whistles).Then peel and mash it.Keep this aside.
-Cook the chicken pieces along with 1/4 turmeric powder and a little salt (you can again pressure cook this).When cooled mince it using the small jar of the mixi,just pulse it for a second (don't make it mushy).
-Grind the ginger,garlic and the green chillies and keep this aside.
-Heat a non stick pan and add 2 tbsp of oil.
-Now add the sliced onions and saute,after a few minutes add the ground paste,curry leaves,turmeric,garam masala powder and salt.Saute well.
-When the onion turns transparent add the minced chicken and mix well.
-Off the flame.Once the mixture is cooled add the mashed potatoes and mix well.
-Make equal size small balls out of this mixture and gently press each ball in between your palm shaping them.
-Now take a bowl and add the egg,1/4 cup water and the flour.With the help of a balloon whisk mix this well into a thin batter.
-In a flat plate spread the bread crumbs.
-Now dip each cutlet into the batter and then roll them in the bread crumbs.Again before frying slightly press the cutlets along with the bread crumbs taking care all sides are shaped and coated well.
-Heat a kadayi with oil.When the oil is hot enough fry the cutlets on medium flame till golden brown.
-Remove the cutlets using a slotted spoon onto a tissue paper and serve this with tomato ketchup or any hot sauce.
*Once the mixture is ready it should be firm and hold shape.So be careful with the potatoes(once cooked don't leave it in the water but take it out fast,peel and mash) and also with the chicken(once cooked don't leave it in the stock for long take it out and when cooled mince it, just one pulse).
*If you want you can just dip the cutlets in beaten egg and then coat it with bread crumbs but adding the flour makes it firm and won't break while frying.
*The oil for frying cutlets should be at the right temperature-too hot means it might burn the cutlets and less hot means soggy breaking cutlets...