Ingredients
- Oil 2 tbsp
- Cumin Seeds ½ tsp
- Chicken 300g
- Ginger Garlic Paste 1 tsp
- Chilli Flakes ½ tsp
- Salt 1 tsp
- Coriander Powder ½ tsp
- Red Chilli Powder ½ tsp
- Chopped Onions 1 medium size
- Mixed Bell Peppers ½ Cup
- Coriander leaves 2 tbsp
- Boiled Potatoes 500g
- 2 Eggs
- Breadcrumbs
- Oil for frying
Why This Recipe Is So Good
Simple Cooking Tips
- Add a little flour or breadcrumbs to the mixture to make them crispier.
- Fry or bake them until golden brown for the best texture.
Step 1
Heat some oil in a pan and toss in the cumin seeds. Once they start to sizzle, add the minced chicken and cook for a couple of minutes. Stir in the ginger garlic paste and cook until the chicken turns white, about 4-5 minutes.
Step 2
Add salt, chili flakes, coriander powder, red chili powder, and chopped onions. Mix everything well and let it cook for another 3-4 minutes.
Step 3
Throw in the mixed bell peppers and cook for just a minute to keep them a bit crunchy. Finish by stirring in some fresh coriander leaves, then set the mixture aside.
Step 4
In a bowl, combine your boiled and mashed potatoes with a pinch of salt and some chopped coriander. Mix it up well.
Step 5
Take a small handful of the potato mixture, flatten it in your palm, and place a spoonful of the chicken filling in the center. Shape it into a cutlet by folding the potato around the filling.
Step 6
Beat two eggs in a bowl. Dip each cutlet into the eggs, then coat it with breadcrumbs.
Step 7
Heat oil in a pan and fry the cutlets until they’re golden and crispy on all sides.
Step 8
Serve warm with your favorite dipping sauce and enjoy!
