Preparation time 10 minutes
Cooking time 15-20 minutes
Serving 2
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
𝗙𝗼𝗿 𝗧𝗮𝗱𝗸𝗮
1 tbsp Oil
1 tsp Cumin seeds
½ inch Ginger, chopped
1 Carrot ,peeled, finely chopped
5-10 French beans , chopped
2-4 Green chilli, chopped
Prepared Tandoori Curd Mixture
2 tbsp Coriander leaves, chopped
𝗙𝗼𝗿 𝗧𝗮𝗻𝗱𝗼𝗼𝗿𝗶 𝗖𝘂𝗿𝗱 𝗠𝗶𝘅𝘁𝘂𝗿𝗲
1 cup Curd, beaten
Salt to taste
½ tsp Sugar
1 ½ tsp Black pepper powder
½ tsp Cardamom powder
1 tbsp Degi red chilli,powder
½ tbsp Coriander powder
A pinch of asafoetida
A pinch of cumin powder
1 tsp Ginger garlic paste
1 cup Water
⅔ cups Semolina
Oil for shallow fry
𝗙𝗼𝗿 𝗦𝗹𝘂𝗿𝗿𝘆
½ cup Refined flour
Water as required
Salt to taste
𝗢𝘁𝗵𝗲𝗿 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
⅓ cup Pizza cheese blend
1 ½ cup White bread crumb(for coating)
𝗣𝗥𝗢𝗖𝗘𝗦𝗦
𝗙𝗼𝗿 𝗧𝗮𝗱𝗸𝗮
Heat oil in a kadai, add cumin seeds and let it splutter well.
Add ginger and saute it well, add carrot, french beans, green chilli and saute for 2-4 minutes.
Add prepared tandoori curd mixture and mix it well.
Cook until the semolina absorbs all the water.
Transfer the mixture into the large bowl. Let it come to room temperature.
Add coriander leaves and mix everything well.
𝗙𝗼𝗿 𝗧𝗮𝗻𝗱𝗼𝗼𝗿𝗶 𝗖𝘂𝗿𝗱 𝗠𝗶𝘅𝘁𝘂𝗿𝗲
In a bowl, add curd, salt to taste, sugar, black pepper powder, cardamom powder, degi red chilli powder.
Add coriander powder, a pinch of asafoetida, and a pinch of cumin powder.
Add ginger garlic paste, water and mix it well.
Add semolina and mix everything well.
Keep aside for further use.
𝗙𝗼𝗿 𝗙𝗿𝘆𝗶𝗻𝗴
Divide the mixture into equal portions, make a dent in the centre and stuff it with cheese.
Close it from all sides and dip into the slurry and coat it with breadcrumbs.
Heat oil in a kadai. Once the oil is hot, slide the cutlet into the hot oil.
Once the cutlet is slightly golden, turn over the other side. Fry the cutlet on medium flame so that it’s cooked from inside.
