Ingredients:

1/2 kg Boiled Potatoes

1/4 kg Mix
vegetables(chopped french
beans,beet,capsicum,green
peas,carrot)
1/4 cup Corn Flour
1/2 cup Bread Crumbs
2 tsp Ginger-Geen Chilly
paste
2 tsp Chaat Masala
2 Lemon Juice
1/4 cup Chopped Corriandar
Leaves
Salt to taste
Oil for shallow fry



How to make Cutlet:
Mash the boiled potatoes.
Boil the chopped mix
vegetables till they became
tender.
Drain the water from the
boiled vegetables and spread
them on a paper to dry
excess water.
Mix them with mashed
potatoes along with
salt,ginger-green chilly
paste, cornflour, corriandar,
lemon juice and chaat
masala.
Make them in small balls and
flat it for shallow fry.
Rub in bread crumps.
Heat a tava,put little oil and
fry cutlets both sides on
medium flame.
Tasty and healthy cutlets are
ready to serve.



Serve with green pudina
chutney & tomato ketchup.


























Ingredients:
750 gms of boiled, boneless chicken (or canned chicken chunks)
1 medium sized onion chopped very fine
1/2 cup very finely chopped coriander
2 tsps very finely chopped mint leaves
2 green chillies chopped very fine (optional but desirable for that extra 'kick')
1 tsp garlic paste
1 tsp ginger paste
2 eggs
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp aamchur powder (raw mango powder)
1/4 tsp garam masala
Salt to taste
1/2 cup sooji/ semolina
Vegetable/ sunflower/ canola cooking oil to pan fry the cutlets
Preparation:
Cut the boiled chicken into 1" pieces, shred finely and add to a large, deep
bowl. If using canned chicken chunks, mash well till the chunks are broken
completely.
Add the rest of the ingredients - except the semolina and the vegetable/
sunflower/ canola cooking oil. Mix well with a spoon or your hands till all the
ingredients are perfectly blended.
Spread half the sooji in a plate - we will dip the cutlets in it to coat them. This
gives the cutlets a lovely, golden, slightly crispy outside!
Form the chicken mixture into 3" diameter patties/ sausage shapes and roll
each cutlet in the semolina so that it is lightly coated on all sides.
While you are doing this, heat enough cooking oil in a shallow frying pan, to
pan/ shallow fry a few cutlets at a time. We will add more oil later as this oil
gets used up. Only add as much as is needed for now.
Pan fry a few cutlets at a time taking care not to crowd them in the pan.
Watch carefully and turn as each side gets golden.
The cutlets are done when they are crispy and golden on both sides. Drain on
paper towels and serve hot with a dipping sauce like Mint-Coriander
Chutney or wrapped in a roll made with Chapatis or Parathas or in a
sandwich..











For the filling:
1/4 kg/ 1/2 lb cauliflower florets (fresh or frozen)
2 medium-sized potatoes, peeled (or not if you choose) washed and cut into
1/2" cubes
3 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp cumin seeds
1 large onion chopped fine
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 large tomatoes chopped finely
2 green chillies slit lengthwise (optional)
1 cup shelled peas (fresh or frozen)
Salt to taste
1/2 cup chopped fresh coriander
For the pancakes:
2 cups of all purpose flour
2 cups water
1 cup milk
1 egg
Salt to taste
3-4 tbsps vegetable/ canola/ sunflower cooking oil
You also need:
Vegetable/ canola/ sunflower cooking oil for deep frying
1 cup of breadcrumbs
Preparation:
To make the filling: If using fresh cauliflower, put the florets
in a large bowl and cover with hot water. Add a teaspoon of
salt and mix well. Keep aside for 10 minutes. After 10 minuteS
rinse under running water and then cut into tiny pieces.
Put the potatoes in a microwave-safe dish and cover with hot
water. Add salt to taste and mix well. Cook on high for 3-4
minutes. You can also do this in a pan on the stove top. Cook
till potatoes are par-boiled. Drain water and keep aside.
Heat the cooking oil in a deep, heavy-bottomed pan on a
medium flame. When oil is hot, add the cumin seeds and cook
till spluttering stops. Now add the onion and fry till soft. Stir
often. Add the ginger and garlic pastes now and fry for 1
minute.
Add all the spices and fry for 1 minute. Now add the chopped
tomatoes and green chillies (if using). Stir well and fry till
tomatoes start to get soft (about 2-3 minutes).
Now add the cauliflower florets, potatoes and peas. Stir well.
Add salt to taste. Cover the pan and cook for 3-5 minutes. Turn
off heat.
Add the coriander and stir to mix well. Keep the filling aside
for later.
To make the pancakes:
Mix all the pancake ingredients together in a deep bowl and
whisk till a smooth batter is formed.
Set up a frying pan on medium heat. Grease it with a brush
so that it is lightly coated. This will prevent the pancakes from
sticking. Each Vegetable Pan Roll must be filled and rolled while
the pancake is still warm as this helps it 'stick' and prevents it
from unrolling.
When the pan is hot, use a ladle to pour a small amount of
the batter onto the centre of the pan. Swirl the pan to spread
the batter into a thin pancake. Let it cook until the batter fully
sets, however do not let the pancake brown. You do not need
to flip the pancake. When it is ready, take it off onto a flat plate
to fill.
Putting the rolls together:
Immediately add 2-3 tablespoons of the vegetable filling and roll the pancake
(while still warm) as you would an egg or spring roll - turn two ends over to
prevent filling from falling out and then form a roll.
Make the rest of the batter up into pancakes, fill and roll and keep aside on
baking paper. Reserve a little batter to dip the rolls in for frying.
When all the rolls are ready, dip each one in the remaining batter, to coat well
on all sides. Then roll in breadcrumbs to coat well. Repeat for all the rolls.
Heat the cooking oil while you are doing this so that it is ready to use for
deep frying when you are done.
Deep fry one or two rolls at a time until they are golden brown all over. When
done, use a slotted spoon to remove from the oil and keep aside on paper
towels.
Serve hot, warm or at room temperature with Mint-Coriander
Chutney or Tamarind Chutney!






KEEMA PAN ROLL

Kheema Pan Rolls are the kind of food that makes you want more - it is almost
impossible to eat only one! They take time to make but the result is well worth
the effort!
Yield: 15-20 pan rolls
Ingredients:
For the filling:
1/2 kg ground beef/ minced beef (you can also use ground chicken, lamb or
mutton if you prefer, for this recipe)
3 tbsps vegetable/canola/sunflower cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps coriander powder
1 tbsp cumin powder
1 tbsp garam masala (see link below for recipe to make your own)
Salt to taste
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime
1/2 cup chopped fresh coriander leaves
For the pancakes:
2 cups of all purpose flour
2 cups water
1 cup milk
1 egg
Salt to taste
3-4 tbsps vegetable/ canola/ sunflower cooking oil
You also need:
Vegetable/ canola/ sunflower cooking oil for deep frying
1 cup of breadcrumbs
Preparation:
To make the filling:
Heat the cooking oil in a wok or deep pan, on medium heat.
Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they
turn a pale golden colour.
Add the ginger and garlic pastes and fry for 1 minute.
Add the minced meat and all the powdered spices - coriander, cumin, garam
masala and salt to taste.
Continue to brown the minced meat, stirring often to prevent burning. This
should take about 5-7 minutes.
Add the tomatoes, stir and cook till they are soft.
Turn the fire off, add the lime juice, chopped coriander leaves and stir. Keep
aside for later.
To make the pancakes:
Mix all the pancake ingredients together in a deep bowl and whisk till a
smooth batter is formed.
Set up a frying pan on medium heat. Grease it with a brush so that it is lightly
coated. This will prevent the pancakes from sticking. Each Kheema Pan Roll
must be filled and rolled while the pancake is still warm as this helps it 'stick'
and prevents it from unrolling.
When the pan is hot, use a ladle to pour a small amount of the batter onto the
centre of the pan. Swirl the pan to spread the batter into a thin pancake. Let it
cook until the batter fully sets, however do not let the pancake brown. You do
not need to flip the pancake. When it is ready, take it off onto a flat plate to fill.
Putting the rolls together:
Immediately add 2-3 tablespoons of the kheema filling and roll the pancake
(while still warm) as you would an egg or spring roll - turn two ends over to
prevent filling from falling out and then form a roll.
Make the rest of the batter up into pancakes, fill and roll and keep aside on
baking paper. Reserve a little batter to dip the rolls in for frying.
When all the rolls are ready, dip each one in the remaining batter, to coat well
on all sides. Then roll in breadcrumbs to coat well. Repeat for all the rolls.
Heat the cooking oil while you are doing this so that it is ready to use for
deep frying when you are done.
Deep fry one or two rolls at a time until they are golden brown all over. When
done, use a slotted spoon to remove from the oil and keep aside on paper
towels.
Serve hot, warm or at room temperature with Mint-Coriander
Chutney or Tamarind Chutney!
More Snack