Ingredients with Measurements:
- 2 cups of chhana (cottage cheese)
- 1/2 cup of boiled potatoes, mashed
- 1/4 cup of bread crumbs
- 1/4 cup of finely chopped onions
- 1/4 cup of finely chopped coriander leaves
- 2 green chilies, finely chopped
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of garam masala powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, add chhana, mashed potatoes, bread crumbs, onions, coriander leaves, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, and salt.
2. Mix all the ingredients well to form a smooth dough.
3. Divide the dough into equal portions and shape them into cutlets.
4. Heat oil in a frying pan over medium heat.
5. Once the oil is hot, add the cutlets to the pan and fry until golden brown on both sides.
6. Remove the cutlets from the pan and place them on a paper towel to absorb excess oil.
7. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8-10 cutlets
Nutritional information:
- Calories: 120 per cutlet
- Total fat: 6g
- Cholesterol: 10mg
- Sodium: 200mg
- Total carbohydrates: 10g
- Dietary fiber: 1g
- Protein: 7g
Substitutions for ingredients:
- Instead of chhana, you can use paneer (Indian cottage cheese).
- Instead of bread crumbs, you can use cornflour or semolina.
Variations:
- You can add grated carrots or beetroot to the dough for a colorful and nutritious twist.
- You can also add chopped nuts or raisins for a sweet and savory flavor.
Tips and tricks:
- Make sure to squeeze out excess water from the chhana before using it in the recipe.
- If the dough is too sticky, add more bread crumbs or cornflour to it.
- You can also refrigerate the dough for 30 minutes before shaping it into cutlets for easier handling.
Storage instructions:
- You can store the cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the cutlets, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the cutlets on a platter with a side of chutney or sauce.
- Garnish with fresh coriander leaves or sliced onions.
Garnishes:
- Fresh coriander leaves
- Sliced onions
Pairings:
- Mint chutney
- Tamarind chutney
- Tomato ketchup
Suggested side dishes:
- Masala chai
- Vegetable pulao
- Mixed vegetable salad
Troubleshooting advice:
- If the cutlets are falling apart while frying, add more bread crumbs or cornflour to the dough.
- If the cutlets are too dry, add a tablespoon of milk or water to the dough.
Food safety advice:
- Make sure to cook the cutlets thoroughly to avoid any foodborne illnesses.
- Use clean and sanitized utensils and equipment while preparing the recipe.
Food history:
- Chhana cutlet is a popular snack in the Indian state of West Bengal, where chhana is widely used in desserts and savory dishes.
Flavor profiles:
- Spicy, savory, and slightly tangy
Serving suggestions:
- Serve the cutlets as an appetizer or snack.
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Region: Indian