About shahi cutlet recipe
Cutlets are a favorite snack for kids. They can be packed in kids’ lunch boxes. Cutlets can be served with tomato sauce or green chutney. To make them healthier for kids, you can add their favorite vegetables to the cutlet mixture.
However, vegetables with high water content should be avoided in the cutlet mixture. If such vegetables are added, the water content will increase, making it difficult to form the cutlets properly.
I have mixed urad dal, besan, cashews, raisins, and spices, which has enhanced the taste of the cutlets. If the cutlets are pan-fried, they are much healthier, making them a great option for a nutritious snack.
In addition to pan-frying, the cutlets can also be deep-fried or shallow-fried. This makes them a great option for health-conscious people as well. Cutlets can be made in both vegetarian and non-vegetarian varieties.
There are various types of cutlets, such as fish cutlet, corn cutlet, paneer cutlet, meat cutlet, poha cutlet, cheese cutlet, and more. To make the cutlets crispy, they are coated with breadcrumbs or besan (gram flour). Cutlets can also be baked for a healthier option instead of frying.
Baking the cutlets may give them a different texture. To bake, you can brush the cutlets with oil and then bake them in a preheated oven at 180°C for 15–20 minutes. This will help achieve a crispy texture without frying.
When baking, the cutlets should be brushed with oil, and the tray should be greased with oil as well. After one side is baked, flip the cutlets and bake the other side. The temperature of the oven depends on the size of the oven, so you may need to adjust it accordingly.
Therefore, the baking time may vary slightly depending on your oven. Now, let’s start making the cutlets. If you liked this recipe, please click on the link below to explore my other recipes.
Subtitle
About shahi cutlet recipe
Ingredients
How to make cutlet recipe
Tips
Ingredients
Potatoes – 250 grams
Urad dal – 2 tablespoons
Gram flour (besan) – 1 tablespoon
Cashews and raisins – 1-2 tablespoons
Garam masala – 1/2 teaspoon
Bread crumbs – 1/2 cup
Green chili – 1
Lemon juice – 1 teaspoon
Salt – to taste
Coriander leaves – for garnish
Green chili and ginger paste – 2 teaspoons
Oil – for frying
How to make cutlets
Boil the potatoes, peel them, and mash them. Add bread crumbs, salt, and the green chili-ginger paste, and mix everything well.
Soak the urad dal for 1 hour, then boil it until it is soft.
Heat oil in a pan. Roast the besan until it turns light pink. Once the besan is roasted, add the boiled urad dal, cashews, and raisins, and sauté for 2 more minutes. Add green chili, lemon juice, garam masala, and salt, and mix everything well. Finally, add coriander leaves and turn off the heat.
Take the mashed potato mixture and spread it on your hand. Place the prepared urad dal filling in the center and seal the potato mixture around it to form a round shape.
Heat oil in a pan. Add the cutlets and fry them until they are golden brown on all sides.
Shahi cutlets are ready! You can serve them hot with chutney or sauce. Kids can enjoy them in their tiffin boxes or as a breakfast option.
Tips
If you don’t have breadcrumbs, you can coat the cutlets with besan (gram flour) or maida (all-purpose flour) instead.
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