Name: Cutlet Chaat
Prep time: 1 hour
Cook time: 30 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 3 kg Potato (boiled and mashed); 1 kg Paneer (grated); 2 cups Breadcrumbs (for coating); 1 cups All-purpose Flour (Maida) (for slurry); 4 tbsp Garam Masala; 4 tbsp Chaat Masala; 2 tsp Red Chili Powder; 4 tbsp Green Chilies (finely chopped); 4 tbsp Ginger (grated); 1 cups Coriander Leaves (finely chopped); 1 liter Oil (for frying); 2 cups Green Chilies (for topping); 2 cups Tamarind Chutney (for topping); 3 cups Yogurt (Curd) (whisked, for topping); 2 cups Sev or Crushed Papdi (for topping); 2 cups Onions (finely chopped, for topping); 2 cups Tomatoes (finely chopped, for topping); 2 tbsp Salt (to taste)

How to Prepare

Boil the potatoes until soft, then peel and mash them in a large mixing bowl.
Add grated paneer, chopped green chilies, ginger, coriander leaves, garam masala, chaat masala, red chili powder, and salt to the mashed potatoes. Mix well.
Shape the mixture into small round or oval cutlets.
Prepare a slurry of maida and water. Dip each cutlet in the slurry, then coat with breadcrumbs.
Heat oil in a deep frying pan over medium heat. Fry the cutlets in batches until golden brown and crispy on both sides. Drain on paper towels.
To assemble the chaat, place 2-3 cutlets on a plate. Drizzle with green chutney, tamarind chutney, and yogurt.
Sprinkle sev, chopped onions, tomatoes, coriander leaves, chaat masala, and a pinch of red chili powder on top.
Serve immediately to maintain crispiness.

Scale quantity

How to Prepare