INGREDIENTS :
| Prawns/shrimps,
shelled and chopped |
- |
400 gms /
2 cups |
| Onions
(medium), finely chopped |
- |
2 |
| Ginger,
chopped |
- |
15 gms / 1
tbs |
| Green
chillies, chopped |
- |
2 |
| Green
coriander, chopped |
- |
15 gms / 1
tbs |
| Lemon
juice |
- |
5 gms / 1
tsp |
| Bread
crumbs, dried, powdered |
- |
200 gms /
1 cup |
| Turmeric (haldi)
powder |
- |
2 gms /
1/4 tsp |
| Black
pepper powder |
- |
3 gms /
1/2 tsp |
| Egg |
- |
1 |
| Bread
crumbs, fresh |
- |
200 gms /
1 cup |
| Oil for
frying |
|
|
| Salt to
taste |
|
|
METHOD :
* Mix together, the
prawns/shrimps, onions, ginger, chillies, coriander, salt, lemon juice,
fresh bread crumbs, turmeric, black pepper and egg, knead well.
* Divide mixture into eight portions and shape them into flat round
cutlets.
* Dip cutlets in dried bread crumbs, coating them evenly and brush off
excess bread crumbs.
* Heat oil in a kadai till it is smoking. Lower cutlets gently into the
oil and fry until they are golden brown, crisp and cooked through on each
side.
* Serve at once, accompanied by mint chutney.
Mint Chutney :
Mint leaves (60 gms), coriander leaves (120 gms), cumin seeds (5 gms),
garlic cloves (2), green chilli (1), raw mango (30 gms), tomatoes (45
gms), salt to taste. Chop all ingredients, blend until paste-like.
Refrigerate in an airtight container.
|
