Indian Chicken Cutlet - Spicy Snack / Appetizer

In India, Cutlets refers to flat croquettes of minced meat and vegetables, typically covered in breadcrumbs and fried. These are perfect to serve as an evening snack or as an appetizer and almost all people like it too. It also requires only few steps to make. First of all, meat (Chicken, Beef, Mutton or Fish) is cooked with vegetables and spices. It is then dipped in egg mix, then in breadcrumbs and is fried in oil. That's it...! Serve with tomato ketchup, if you wish. I bet, the plates will be empty in no time. :)

Today I'll tell you how to make tasty and spicy chicken cutlets.

Ingredients:-

1. Chicken - Boneless, 1/2 kg
2. Onion - 1 large, finely chopped
3. Ginger- Garlic paste -   1 tsp
4. Potato - 1 large, boiled and mashed
5. Pepper Powder - a pinch or as required
6. Turmeric Powder - a pinch
7. Chilli Powder - 1 tsp
8. Garam Masala - 1 tsp
9. Coriander Powder - 
10. Coriander Leaves - 2-3 Sprigs
11. Salt - To taste
12. Egg - 1, well beaten 
13. Breadcrumbs - For coating
14. Oil - For shallow fry  

Method:-

1. Pressure cook chicken by adding little salt and pepper powder. Allow it to cool and crumble using fingers.
2. Pressure cook potato and allow it to cool. Mash them.
3. In a non-stick pan, heat little oil. 
4. Add ginger - garlic paste and saute. 
5. Add finely chopped onion and saute well.
6. When it turns translucent, add turmeric powder, chilli powder, garam masala, coriander powder and salt. Cook till the raw smell goes.
7.  Add mashed potato and crumbled chicken and mix well.
8. Keep the cutlet mixture aside and allow it to cool. 
9.  Now, make small balls using this mixture. Then, flatten them to the desired shape.
10. Dip each cutlet in egg wash and coat with breadcrumbs. 
11. Repeat step 10 once again, for thick coating.
12. Heat oil in a kadai or a non-stick pan.
13. When the oil is hot enough, add the cutlets and shallow fry. 
14. Fry till it is dark brown in color.
15. Serve hot with tomato ketchup.
Yummm ummm..! :) :)

Note:
1. Mixture should be thick. If too wet, add breadcrumbs to the mixture.
2. Refrigerate the mixture for about 15-30 minutes. This will make the mixture little more stiff.
3. You can pre-prepare the cutlets and freeze it upto 2 days. Fry them as needed.
4. Adjust the spice levels according to your taste.