Main Ingredients:
Boneless skinless thigh - 1 lb (or 1/2 kg)fennel seed - 1 tbsp
turmeric powder - 1/2 tsp
oil - 1 tbsp
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boiled potato - 3 (small)
shallot / onion - 10
green chilly - 4
cilantro - handful
mint leaf - 10 leaves
salt - as per taste
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other ingredients:
red chilly powder - 1 tsp
curry masala powder - 1 tsp
coriander powder - 1 tsp
turmeric powder - 1/2 tsp
powdered puffed channa dhal or besan flour- 1/4 cup
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egg - 1
water - 1 tbsp
salt - little
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bread crumb - 1 cup
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oil - 1 tbsp per batch.
Method:
Rinse and clean the chicken. Cut into medium size pieces.
Heat 1 tbsp oil in a wok and add fennel seeds.
As fennel gets mild red, add the chopped chicken with turmeric and salt.
Stir fry and cook till it gets tender (without moisture).
Let it cool.
Grind it with shallot, ginger, garlic, green chilly, cilantro, mint to a soft dough stage, without adding water.
Powder the puffed channna dhal (pottu kadalai) or just use the besan flour.
Cook the potato, peel and mash it finely by hand.
Prepare the bread crumbs and set aside on a wide plate. (I make my own breadcrumbs by powdering some bread and leaving them in hot oven / @ 200 F for 10 minutes).
Beat an egg with water and salt. Keep it in a wide bowl.
Mix the powders mentioned above with dhal powder, ground chicken and mashed potato.
Heat a pan / tawa with 2 tbsp oil.
Make lemon size ball with the minced chicken, slightly flatten it.
Dip in egg, then in breadcrumb , bring it to oval shape.
Shallow fry both sides in medium heat.
Serving suggestion:
Serve as snack or side dish.Chicken cutlet with tomato sauce is a good combo.
Makes 30 cutlets.
Preparation time: 30 minutes.
time taken to fry : 30 minutes.
