gm beef (ground)
tsp mustard seeds
inch piece ginger (minced fine)
cloves garlic (minced fine)
green chilly (chopped)
tsp garam masala powder
bunch coriander leaf or curry leaf
large potato (cooked well and mashed)
tbsp Noor Oil
Noor Oil for deep frying
This snack doubles up as an appetizer and is favourite amongst lovers of South Indian cuisines.
In a wok add the oil on medium heat. When it is warm add the whole mustard.
When the mustard starts crackling, add the onions and sauté till it is soft.
Add the minced ginger, garlic and green chili and sauté for a minute.
Stir in the garam masala powder and the meat and cook on low heat till the meat cooks well. Add salt to taste and take off the heat and let this mixture cool.
In the same wok, add the mashed potatoes and mix well to form the right consistency to form cutlets. Add salt to taste.
Form oval cutlets with the help of the palm and fingers.
In a shallow bowl beat the eggs and keep aside.
Place the bread crumbs in shallow plate.
Dip the cutlets into the beaten egg for a few seconds and then roll it over the breadcrumbs to coat the cutlet well.
Once all cutlets are completed, keep the Noor Oil on medium heat for frying. When the oil is hot gently put the cutlets into the oil and keep turning till it becomes brown in color.
Serve hot with ketchup or mint chutney.