Indian cheese(paneer) 100gms

Boiled&mashed potato 1

salt to taste

Cornflour tbsp

Forstuffing:-

Salt

Boiled& mashed Greenpeas 100gms

Cauliflower cup(boiled& mashed)

Greenchillies tsp chopped

Cilantro leaves tsp chopped

Ginger tsp crushed

Ghee tsp

cumin ½tsp

Oil for frying

Method:-

Mix with cheese,salt,cornflour and mashed potato(no lumps) to a smooth dough.

Mash ½ amount of the boiled peas.

In a nonstick skillet heat tsp ghee and add cumin as soon as they

splutter,add chilli,ginger,fry for a second.

Add mashed peas&cauliflower,cilantro.

Mixwell.Check the salt.Cook for 3-4 minutes,remove and cool.

Make walnut sized balls,keep aside.

Make equal size ballswith the dough also.

Press the dough balls as small disc ,place peas ball in the center.

Cover it and press as cutlets.

Roll over bread crumbs and deep fry them in the hot oil to crispy brown.

Serve hot with tomato sauce/Dates chuney/Green chutney

Dates chutney:-

Pitted dates             60 gm
Raisins                  10 gm
cumin powder              1tsp
Red chilli powder          1tsp
Thick Tamarind paste

OR

Fresh lemon juice            2½-3tsp
water                        1/4ltre
salt                         3/4 - 1tsp
sugar                        1 tsp

Method:-

Combine all ingredients andblend them.

Strain in a strainer and remove the extract.'

serve the strained paste with tikkis,cutlets etc..

This is for dough

Wheatflour(atta) 1cup

Semolina ½cup

Gramflour/blackgram flour 2tsp

salt

clubsoda as required for making dough

Filling:-

Greengramsprouts (boiled in salt water)/green peas)/ beans whatever

Thin sev

Chopped greenchillies friedin ghee & soakedin tbsp salt mixed lemon juice

Roasted ground nuts

Chopped red onion

Thinly Chopped greenchillies

(if you want more spicy)

Chopped cilantro

chopped mint leaves(pudeena)

Salt

Redchilli powder

Murmura

Roastedchenna dal

Chaat masala

Thickcurd

Roasted& gound cuminpowder

Method:-

Make thick round puris 5cm diameter,(thicker than normal puri) use any bottle lid for equal size.

Puris should be crispy and fried like balloons.(we have to fill withmasala)

Drain them all over kitchen paper.

Before serving...

In a serving tray place smallplates and divide one or two puris for each.

Make a hole in the center,Add groundnuts,roasteddal,sprouts,allpowders,chopped all bits,

Murmura,finally green chopped leaves.

Pour tsp curd over ,and sprinkle redchillipowder &cumin powder, sev!

Serve immediately,goes well with tea time (evening snack!)

Nice to serve in the evening tiffin.For any cutlets are to be served,

with..Tomato slices,salad cabbage,cucumber(kheera),capcicum slices etc..

I use to make with these below recipes,(may be if you try)you may like them!

Potato&noodles/semiya cutlets

CUTLETS WITH BLACK CHICKPEAS(channa)

This preparation also the same as above one ,only difference is the black channa.

Boiled black chana 1 cup
Bread slices 4
Green chillies 4-6
Fresh chopped coriander ½cup
lime juice 1 tsp
Salt

Filling
onion chopped tbsp

Garam masala ½tsp

Corianderpowder ½tsp
Green chillies 3
chopped coriander
Salt

Method

In a wide bowl,boil& mash the black chickpeas.

Crumble thebread and add to the chick peas.

Add everythingfrom thefirst paragraph.

Make round balls,shape as cups and fill with tsp filling.

Roll again without damages.Press a little in the center, as badusha.

Heat oil and deep fry golden,serve hot!

FILLING potato CUTLETS

With mozzerella cheese.

Potatoes                4

salt

Garammasala              1tsp

greenchillies            2(chopped)

Fresh coriander          ½cup(chopped)

Lemonjuice               1tsp

Garlic&gingerpaste        1tsp

Ghee/oil                  for toasting/shallow fry

Bread crumbs

Beaten egg/ beaten gramflour batter

Filling:-

Gratedmozzerilla cheese       1cup

Little chilli powder

Little cumin powder

Method:-Prepare the potato mixture as usual for cutlets.(boiling,peel and mash,mix sesoning with it and make a smooth dough).

Make oblong/ round thin pattis with potato mixture.On one patty fill 1 tsp cheese mixture

and cover with another thin patty.Attach carefully the edges.make all in the same way from out of the dough.

Dip in the egg mixture/besan and coat with bread crumbs,

Heat oil/ghee and deep fry them to golden

OR

Heat pan and pour 2 tbsp of gheeand roast them

to golden,slowly flip it andfry the otherside and serve hot with tomato sauce or mint chutney!

BLACKBEANS CUTLETS

These are very tasty and filling. If we make many  at once, the uncooked mix can be stored in the fridge for about a week.Can be used whever we needed. 

Black beans      1can ( 540 mL)
carrot           1

onion            ½small
Garlic           2
soy sauce
salt& pepper

 paprika

cuminseeds 
curry powder

Bread crumbs

Method:-Empty the beans tin,after completely drained,blend them along with carrot,onion, garlic,salt/pepper/paprika/cumin,and a splash of soy sauce until it's mushy. Remove from blender. Clean blender.

Mix it by hand together.Form the dough to patties.Heat oil and deep fry them to golden brown.

Suggestion&Tips:-We can fill with mozzerilla (grated)cheese also!! 

 Vegetable Cutlets

These versatile cutlets lend themselves to a variety of sauces, from a fruity chutney or spicy sauses, or a hot peanut sauce.

steamed cauliflower        1 cup

Diced boiled potato        1 cup

steamed& sliced carrot     1cup 

cookedbeans                2 cups

salt

Freshly ground pepper      1/2 tsp

Coriander/parsely                           2tbsp  chopped

Bread crumbs                 1cup

oil/ghee                       1/4 cup

Method;-

Boil cauliflowerflorets,peeled & diced potato and carrots,make puree with above along with beans in a food processor.

Add salt,pepper and coriander/parsely.

Make lemon sized balls and shape oblong patties with ½ inch thickness.Finish in the same way with remaining dough.

Coat evenly with bread crumbs.Place separately in a baking tray. 

Refrigerate for 30 minutes.

Heat oil in large skillet over medium heat. Fry cutlets in batches until brown, Drain cutlets on paper towels and serve hot with tomato sauce or mint chutney. 

STEAMED VEGGY ROLL/FRIED

 For filling

Boiled potatoes            3 big

Oil                      2½ tbsp

For seasoning:

Mustards,cumin& blackgram

Ginger paste                     1 tsp

Chillipaste                      1tsp 

Red chili powder                 2 tsp

Turmeric                          pinch

Coriander&cumin powder            2 tsp

Saunf powder                      1 tsp

Garam masala a pinch

Amchur powder(driedmango)               2 tsp

Salt

sugar

Chopped coriander                2 tbsp

Fat long green chilies           10

For the Batter :

Bengalgram flour          2 cups
Salt

Soda-bi-carbonate                pinch

Oil for the batter              2 tsp

Oil for deep frying

Method :

Grate the potatoes.

Heat oil, add seasoning, add the pastes and fry for 2-3 minutes, mix potatoes, and all the dry masala well.

Add chopped coriander.

Make a long slit on the chilies and discard the seeds & veins. 

Apply some slat inside it and keep for some time.

Now wipe them and fill with the stuffing.

Make a batter with bengalgram flour (sifted)mix with given ingredients , dip the chillies in the batter  and deep fry themin medium hot oil.

Serve with tomato sauce.

Suggetion tips:-Can be served as chilli chaat also,

Cut them into slices and keep them in a serving plate,curleswith beated curd over them,whirls with tamarind chutney,cuminpowder,chillipowder Chopped coriander, juice of lemon and salt.