Stuffed Cutlets

Hii all!!

Today, I am here with my hubby's favorite recipe, stuffed cutlets. I have a lot of bread crumbs at home and have to finish it completely before I leave this place. So, I keep experimenting a lot of cutlets and tikkis for evening snacks. One such snack is what we are going to see today.
We first make the dough using potato and bread crumbs by adding few spice powders and then make the beetroot stuffing. Then the potato dough is stuffed with beetroot filling and shallow fried in less oil. If you wish to deep fry, you can do that.
Here's is the detailed recipe

For Potato Dough

• Boiled and mashed potatoes - 3 nos
• Bread crumbs - 1/2 cup
• Salt - to taste
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Cumin powder - 1 tsp

For the stuffing

• Carrot - 2, grated
• Beetroot - 1 grated
• Onion - 1, chopped finely
• Turmeric powder - a pinch
• Ginger-garlic paste - 1 tblspn
• Green chillies- 2, finely chopped
• Coriander powder - 2 tsp
• Cumin powder- 1 tsp
• Garam masala - 1 tsp
• Cumin seeds - 1 tsp
• Salt - to taste
• Caswes - 1 tblspn, chopped
• Almonds - 1 tblspn, chopped
• Raisins - 1 tblspn, chopped
• Sugar - 2 tsp
• Coriander leaves - 1 tblspn, chopped finely
• Oil - 2 tsp

Other ingredients

• Cornflour mixed in water - 1/2 cup
• Bread crumbs - 1/2 cup
• Oil - to shallow fry

Method

For Potato Dough

• Combine boiled and mashed potato along with some salt, cumin powder, coriander powder and chilli powder and bread crumbs.
• Mix everything well and make a dough which will be more or less like chapathy dough. Keep it aside

For the Stuffing

• Heat oil in a pan and crackle cumin seeds.
• Add onions, ginger garlic paste, cashews, almonds, raisins and green chillies and saute until onions are translucent.
• Now add the grated carrot and beetroot. Keep stirring until it is cooked. Sprinkle some water and keep it closed if it is burning.
• Now add salt, sugar, turmeric powder, garam masala, coriander powder and cumin powder. Keep stirring for a minute and then turn off the heat. Add some coriander leaves and mix again. Your sutuffing is now ready.

How to Proceed?

• Make a thin slurry of cornflour by mixing some water. Keep your bread crumbs ready in a plate.
• Grease your palm and take a lemon sized portion from the potato dough and slightly flatten it.

• Place some stuffing 

• Seal from all the sides and flaten it to form like a cutlet. 

• Dip the patties in the corn flour slurry and them roll them in the bread crumbs. Keep it aside.

• Repeat the same for all. You can even Refrigerate it if you are going to use it the next day.
• Heat few teaspoons of oil in a non-stick or ceramic pan and shallow fry these patties. Make sure you get even cooking. 

• Cook till it is golden brown and crispy from both the sides

• Drain any excess oil in kitchen towel or paper tissue and have it hot with ketch up