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Chicken - 1/2 kg
Onion - 2 (big) or
Small Onions - 15 nos. (finely chopped)
Green Chillies - 2 (finely chopped)
Boiled Potatoes - 2 (peeled and mashed)
Spices - few grains of Saunf, cloves and a little piece of cinnamon
Lime juice/Vinegar - 2 tsp 
Chilli powder - 1 tsp
Coriander powder - 3 tsp
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Ginger-garlic paste - 1 tsp (optional)
Salt - 2 tsp
Bread crumbs - 1 cup
Eggs - 2 (beaten) 

Method:

Clean and cook the chicken with salt, turmeric powder, Lime juice (or vinegar), pepper powder, chilli powder and coriander powder. Remove when the meat is tender. Pick all the bones away and add the mashed potatoes. Blend this in a mixer-grinder for about a minute. Heat oil in a kadai and season with spices. Saute onions and green chillies. Add a teaspoon of ginger-garlic paste. Add the chicken-potato mix and saute well. Check it for taste. Remove and allow it to cool. Now make oval shaped cutlets. Dip in the beaten eggs and roll in the bread crumbs. Deep fry (To prevent least absorption of oil, freeze for about 2 hours before frying) and serve with tomato ketchup.

Tips for bread crumbs: Roast 4 slices of bread in an empty kadai in low heat till the bread hardens. Remove and beat in a mixer-grinder. 

More this week: Rasam - milagutani soup

Published on 15^th March 2002