Jain Noodle Cutlet | Sanjeev Kapoor Khazana

Mixture of boiled instant noodles and vegetables shaped into cutlet and shallow fried.

VEG NOODLE CUTLET

Ingredients

¼ cup boiled green peas
¼ cup boiled corn kernels
1 cup boiled instant noodles
¼ cup grated cottage cheese (paneer)
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1 teaspoon cumin powder
Salt to taste
1 tablespoon chopped fresh coriander leaves
1 tablespoon gram flour (besan)
2 tablespoons milk
2-3 tablespoons refined flour
¼ cup dried breadcrumbs
Oil for shallow-frying
Cheese slices for garnishing

Method

1. Put green peas in a bowl, mash them, add corn kernels and mash again. Add cottage cheese, turmeric powder, red chilli powder, garam masala powder, cumin powder, salt, noodles, coriander leaves, gram flour and milk and mix well. Knead into a soft dough.
2. Divide the mixture into equal portions, shape them into cutlet.
3. Mix refined flour and some water in a small bowl till smooth.
4. Heat some oil in a non-stick pan.
5. Spread breadcrumbs on a plate.
6. Dip cutlet in the slurry, coat with breadcrumbs and shallow-fry in hot oil till crisp and brown on both the sides. Drain on absorbent paper.
7. Serve hot garnished with cheese slices.

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Cuisine - Fusion

Course - starter

Dish - starter