Kerala style Chicken Cutlets, a favourite snack of mine and it brings back many memories from my childhood whenever I have these Cutlets.
The texture of this cutlet and the embedded flavours make me crave for more. I cant stop at one or two, I will just keep on munching on them if a whole plate of these cutlets are in front me.
You can use the same recipe for making any other meat cutlets too.
Lets checkout the detailed recipe below
Preparation time: 20 mins
Cooking time: 45 mins
Yield: 12 nos
- Chicken: 500 g boneless
- Onion: 1 large finely chopped
- Potatoes: 2 large boiled
- Ginger garlic green chilli paste: 1tbsp
- Curry leaves: few chopped
- Turmeric powder: 1/2tsp +1/2tsp
- Coriander powder: 1tsp
- Kashmiri chilli powder: 1tsp
- Chicken masala: 1tsp
- Black pepper powder: 1tsp+1tsp
- Fennel seeds: 1tsp crushed
- Mint leaves: 1tbsp chopped
- Coriander leaves: 1tbsp finely chopped
- Bread crumbs: 1 cup
- Eggs: 2
- Oil: for frying
- Coconut oil: 1tbsp
- Boil or pressure cook chicken pieces with some salt, 1tsp pepper powder and 1/2tsp turmeric powder. If there is any water left after the chicken is cooked you can save that and use as stock later.
- Pulse the chicken pieces coarsely or shred them with your hands. Set aside.
- Heat a tbsp of coconut oil, add ginger garlic green chilli paste and curry leaves and saute till the raw smell goes.
- Add onions and saute till it turns light brown.
- Lower the flame and add the spice powders, mix well.
- Now add boiled and mashed potatoes, add salt to taste and mix well.
- Finally add mint leaves and coriander leaves and mix.
- Transfer this to a bowl, mix in the chicken and combine them well. Let the mixture cool down.
- Keep the things ready for frying the cutlets, heat oil in a pan, beat the eggs in a bowl and the breadcrumbs in another plate.
- Make medium size oval shaped cutlets of the filling prepared, dip a cutlet first into the egg mix and then roll over the bread crumbs covering all surfaces and slowly drop into oil. Repeat the same and do not overcrowd the pan.
- Cook on medium low flame first till both sides change color, then turn the flame to medium high and fry till its golden brown.
- Drain and keep aside on a wired rack, do not place directly on a tissue as the crispiness wont stay for longer.
- Enjoy with tomato ketchup or mint chutney!