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Monday, 16 November 2015

Noodles Cutlet (Patties)

          Noodles Cutlet are just the right snack menu for the kids. They are a hot favourite for any in-house kids party too. Any leftover noodles too can be used to dish out this amazing treat and it will be gone in no time. Elders too can relish them either with their evening tea / coffee or have them as appetizers before any meal. Choice is yours.

          Enjoy these tasty cutlets either with green chutney, ketchup or mayo. It is just divine. You can go ahead and add any finely chopped veggies of your choice, cheese, paneer or even oats to make them more healthy and to enhance the flavour.

  • 1 packet of Maggi noodles, boiled al dente
  • 1 potato, boiled & mashed
  • 2-3 tbsp. besan / chickpea flour
  • 1 onion, chopped
  • 1" ginger, chopped finely
  • 2 green chilies, chopped
  • salt to taste
  • maggi tastemaker
  • 1/2 tsp. red chili powder
  • 1/2 tsp. garam masala 
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. chaat masala (dry mango powder)
  • handful of coriander & mint leaves, chopped
  • oil to shallow fry

          In a bowl, mix together all the ingredients (except noodles and oil) thoroughly. Now add the noodles and incorporate well.

          Make cutlets of desired shape out of this mix. Spread a drop of oil or water on your palm while shaping them and refrigerate for 30 minutes.

          Pan fry them in batches with little bit of oil till golden brown on both sides. Serve them hot with green chutney or sauce.

                         In a bowl, take boiled & mashed potatoes, besan, salt, red chili 
                         powder, turmeric powder, coriander & mint leaves, onion, ginger,
                         fresh chilies, garam masala, chaat masala & maggi tastemaker.

                               Mix well.

                               Add the boiled noodles.

                                Combine together.

                                Form into equal size balls and flatten them.

Coat with bread crumbs and refrigerate for 30 minutes.

Heat a little oil and shallow fry them in batches on both sides till 
golden brown in colour.

Serve them hot with green chutney.

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