Recipe
Chicken Mince/ chicken Keema 1 cup full
Onion chopped 1/2 cup
Green chilies chopped 1
Mint leaves/Pudina or Coriander leaves a handful
Garlic and Ginger paste 1 Tablespoon
Salt 1/2 teaspoon or less
Garam masala * 1 teaspoon
egg 1
Breadcrumbs 1 cup
Oil for frying.
*Garam masala – Grind 1 inch stick of cinnamon, 3 cardamom, and 3 cloves together. The extra amount can be stored very well in a clean dry bottle, and used in many other Indian dishes,
Heat a tablespoon full of oil in a wok and saute the onions till the raw smell goes, do not fry till brown.
Separate the egg yolk and the egg white. Beat the egg white with a little salt. we use only the egg white.
Put the bread crumbs in a shallow dish so that it is easy to coat the patty.
In a big bowl, mix chicken mince, salt, chopped green chilies, mint leaves,. garam masala, garlic and ginger paste. stir well and keep aside for 15 minutes.
After 15 minutes, divide the chicken mixture into 6 equal portions.
Take 1 portion, flatten it on you palm to make a patty, about 1 inch thick.
Now dip the patty in the egg white, then roll it in the breadcrumbs so that it is completely covered with the breadcrumbs.
Next flatten it again by pressing it down between your palms. Keep it on a plate. Do the same for the rest of the chicken mixture.
Once all of the patties are coated they are ready to be fried.
TIP : If you keep the coated patties in the fridge for an hour the coating is better. The cutlets can also be frozen at this stage, but you should use wax paper or parchment paper in between layers to prevent them from sticking to each other. Bring the frozen ones to room temperature before frying.
Heat enough oil in a pan so that the patties can be deep fried. Fry on medium heat till they are golden brown. Remove from the wok and keep on a plate lined with kitchen towel for a couple of minutes before transferring them to a serving dish.
Serve Hot with Ketchup, or mustard sauce( Kasundi)
Minced chicken, onion, garam masala, chilies, garlic and ginger paste, mint.
Mix the Chicken, salt, chopped chilies, mint, garam masala,ginger garlic paste, and sauted onions. keep aside .
A patty ready to be dipped and rolled. First dip in egg white, then roll it in the bread crumbs.
Dip the patty in Egg white
Roll it in breadcrumbs
This is ready to be fried.
Fry on medium heat till the coating is golden brown.
Remove from the wok and place on a plate lined with Kitchen towel before transferring them to a serving dish.
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