Cooking time :1 hour
Garlic paste- 1 tspn
Ginger paste- 1 tspn
Green chillies- finely chopped- 3
Turmeric powder- a pinch
Egg whites of 2- 3 eggs
Bread crumps- 2 cups
Pepper powder- 1 tspn
Coriander leaves- 1 tblspn finely chopped
Curry leaves-1 stem- finely chopped
Onion-1 finely chopped
Salt to taste
Vegetable oil to fry
Method of Preparation:
Cut the potatoes into medium cubes and cook the potatoes in a pressure cooker with turmeric powder and salt and keep aside.Mash them well
Cook chicken pieces with pepper and salt and required amount of water.Shred the cooked chicken with hand or using a grinder and keep aside
Heat oil in a pan, add onions, green chillies, ginger garlic paste, pepper powder, curry leaves, coriander leaves and salt and saute for 10 minutes. Add the shredded chicken prices and cook for 5 minutes.
Add the chicken mix to the mashed potatoes and mix well.
Make small balls with this mix using the required portion and roll into the desired shape.
Dip the complete cutlet in the egg white mix, roll it in bread crumbs and keep aside.Repeat this process for each cutlet.
Heat oil in a pan or kadai and deep fry each cutlet in medium heat.