4 tablespoons hung curd
1 boiled potato
1 medium onion, finely chopped
3 green chillies, finely chopped
1 teaspoon black sesame seeds
3 tablespoons white sesame seeds
1/2 teaspoon sugar
1/2 teaspoon red chilli powder
1 tablespoon cornflour
Mozerralla cheese cut in cube for stuffing
Salt to taste
1/2 teaspoon of mix herbs
1 tbsp of gratedparmesan cheese
Oil for shallow frying
In a bowl pour some water. Dip 6 of the 10 bread slices into the water, immediately take them out and squeeze out as much of the water as possible.
Place the soggy bread in a bowl. Over this, crumble the remaining slices of bread and boiled potato and mash it all up together to form a soggy dough.
To the dough add the hung curd, finely chopped coriander, chopped onions and green chillies. Mix well and sprinkle in the black and white sesame seeds, sugar, red chilli powder, salt and cornflour. Mix it all together very well till it forms a mixture that is wet, but not so soggy that it cannot be easily handled.
Set the mixture aside for 10-15 minutes to rest. Then divide it into 12-14 equal parts and shape them into small cutlets. To shape the cutlet with ease, it may help to grease your palms with a little oil so that the batter doesn’t stick.
Take cube of cheese and stuff inside the cutlets and seal it nicely.
Ensure that they are thin enough to cook easily and also hold shape.
In breadcrumbs add chilly powder, salt , mix herbs and grated parmesan cheese and mix well coat the cutlets well.
Preheat a skillet on medium heat. Place the cutlets on the skillet, drizzle some oil on the top and cook them evenly until golden brown and crisp on both sides.
Keep turning them around until they are golden on both sides. Once done, remove the cutlets and place them on kitchen paper to drain the excess oil.
Serve with sauce or chutney… Enjoy 😊