My sister is coming tomorrow early morning ( I guess half the world knows the already) and I am hyper excited since it is her first trip to Goa and she ll be able to see how we live here and experience the paradise. For this occasion I was cleaning the past 3 days till my house couldn’t get any cleaner. I was very busy too with the new years party preparations and I ended up getting short on time.
I was thrilled when Mehereen from Chattering Kitchen accepted my guest post proposal. She is living with her family in Malaysia and is a natural Talent when it comes to food preparations. I believe she is an expert in Asian flavours but not only that, her recipes are globally influenced, always fresh and unexpected. Mehereen has great talent in writing too, there is always a little creative twist to her posts, seasoned with interesting details and served with a pinch of charm. The recipes at Chattering Kitchen are well thought through and easy to cook and the flavour combinations work beautifully together. Everything is show cased in steps which makes it simple to try out her gorgeous dishes.
Today she introduces us one of my favourite food snacks in India, Veg cutlets and green mint chutney. Enjoy! You can connect with Mehereen on Twitter, Google+ and Facebook and make sure to pass by her blog for new updates!
SOUTH-ASIAN SNACKS: SPICY POTATO AND GREEN CHILI CUTLETS WITH MINT CHUTNEY
The British left the subcontinent over 60 years ago, but remnants of their rule can still be seen in the daily lives of residents of their former colony. One such relic is the concept of evening tea. The British are well known for their afternoon and evening teas, where spreads such as scones with clotted cream, mini cucumber sandwiches and various petit fours accompany a hot cup of tea. In many areas of India and Pakistan, the family gets together for tea in the evening to discuss the affairs of the day or friends meet up for coffee to catch wind of news climbing through the grapevine. All such discussions can only take place over food, but instead of scones and cucumber sandwiches, there are vegetable fritters (pakoras), chana chaat (chickpea salad) and potato cutlets. These snacks gain even more popularity during the monsoon season, when people gather on their terraces and patios to enjoy the rain, while sipping their tea and chowing down their favorite manna.
Cutlets, world over are mainly made of meat, but in South Asia potato cutlets have overrun their meat counterparts in popularity. The soft potato filling makes it a light snack to eat during the evening. Called chops in England, schnitzels in Europe and Kotleta in Russia, essentially they are all breaded snacks fried in oil and served with the sauce of your choice. My recipe is a reflection of the flavors I enjoy most, spicy potato cutlets served with a cooling mint chutney. The refreshing effects of mint help to counter the fiery taste of the cutlets.
FOR THE CUTLETS:
- · 4 medium sized potatoes
- · 1 tsp salt
- · 1 tsp black pepper
- · ½ tsp red chili powder
- · ½ tsp paprika powder
- · 2 shallots, diced
- · 5 green chillies, chopped
- · 1 bunch coriander leaves, chopped
- · 1 cup breadcrumbs
- · 1 egg
- · ¼ glass milk
- · ½ cup flour
FOR THE MINT CHUTNEY
- 4 cups chopped mint
- 2 cups water
- 2-3 green chilli’s, chopped
- 1 tsp crushed garlic
- 2 tsp lemon juice
FOR THE CUTLETS
- · Boil the potatoes in salted water for about 40 minutes or till soft
- · Remove from water and let them cool for about 10 minutes
- · Peel the skin off the potatoes and using your hands mash them completely (You can use a fork or any other utensil, but I prefer to use my hands to break them down completely, so that there are no lumps)
- · Add in the shallots, spices, green chillies and coriander and mix well till all the ingredients are combined
- · Pour a dash of olive oil and mix well (The olive oil helps to form the patties with ease as they do not stick to your hands)
- · Spoon a lump of the mixture into your hands and shape into a ball
- · Using the palm of your hands, flatten the ball into a round patty (about 1 inch in thickness), smoothing the edges all the while. Repeat with the rest of the mixture
- · Rest them on a kitchen towel before crumbing them
- · Beat the milk into the egg and set aside
- · Coat the patty in the flour, shaking off the excess, dip it into the egg mixture and finally coat it with the breadcrumbs generously. Make sure all sides are covered
- · Heat oil in a pan and lightly fry the cutlets till they are golden brown, about 2-3 minutes on each side
- · Place them on a kitchen towel before serving to soak in the excess oil
FOR THE MINT CHUTNEY
- Mince the chopped mint in a food processor till very fine
- Add the rest of the ingredients into the food processor and blitz till all the ingredients are mixed well
- The consistency of the chutney is your prerogative. Add or subtract the amount of water depending on whether you want the chutney to be thick or runny
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I am Helene, and created Masala Herb to share my food and travel journey with the whole world. You will find Asian and Western dishes here, as well as unique travel guides to inspire your day. Don't miss a post! Subscribe to the free newsletter!
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