Crispy and tasty bread cutlets with a hot cup of tea make an excellent evening snack. My family enjoys them for breakfast as well. Boiled potatoes and veggies, rolled in bread and are then coated with bread crumbs. You can either shallow fry them or deep fry them. Choice is yours. In this recipe I am doing a deep fried version. You can use brown, white, wheat or any other type of bread for this recipe. Serve them hot with coriander and peanut chutney (recipe for chutney is towards the end). Enjoy bread cutlet or any other snack with this healthy and tasty dip.
8 slices of Bread.
500 gm Boiled Potatoes
100 gm boiled peas
1 onion chopped finely
2 green chilies chopped finely
1 Tbsp of grated Ginger.
2 Tbsp chopped Coriander leaves
1 Tbsp Salt or to taste
1 Tbsp of Red chilli powder
1 Tbsp of Coriander powder
1 Tbsp dried Mango powder
1 Tbsp roasted Cumin powder
2 Tbsp Corn flour
1 cup Breadcrumbs for coating
Any vegetable Oil for frying
Here We Go:
Mash boiled potatoes. Add chopped onions, boiled peas, chopped green chillies, chopped coriander, grated ginger, mango powder, salt, red chilli powder, coriander and cumin powder.
Mix everything together to form a dough.
Cut the sides of the bread slices and keep aside. You can later grind them in a grinder and make bread crumbs.
Take ½ Cup water in a bowl. Add ¼ tsp of salt to this. Take a slice of bread and wet the surface of the slice in this water. Wet the slice from both sides by turning each side. Now by pressing in between your palms squeeze out extra water.
Make a ball of potato mixture and keep in the middle of the wet slice.
Cover this potato mixture with the remaining part of the same slice and pressing it gently from all sides shaping it into cutlet using both your hands. Make all the cutlets and keep aside.
Mix 2 Tbsp of cornflour in water. Now dip each cutlet in this mixture and roll it in breadcrumbs covering all sides. Coat all cutlets in cornflour mixture and roll in breadcrumbs. Keep aside.
Heat oil in a pan for frying. Keeping the flame on medium, fry all cutlets till golden brown and crisp.
Drain on a paper towel to absorb extra oil.
Serve hot with coriander and peanut dip. Enjoy them in evening snacks or morning breakfast.
Coriander & Peanut Dip:
In a grinder jar, add 1 cup coriander stems/leaves , ¼ Cup roasted peanuts, 2 green chillies, salt, juice of one lemon and 1 Tbsp grated ginger. Add ½ Cup of water and grind to a fine paste. Take out in a bowl and serve it with any snack.
Preparation Time : 15 min
Cooking Time : 30 minutes.
Avoid over boiling the potatoes as they will become soft & mushy.
Immediately take out water from potatoes after boiling as they soak water and will become soft and pulpy thereby making it difficult to hold shape.