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Cooking with Lounge | Deep-fried cutlets

Cooking with Lounge | Deep-fried cutlets
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First Published: Mon, Mar 29 2010. 01 15 AM IST
Updated: Mon, Mar 29 2010. 06 31 PM IST
Palak aur Soya ki Tikki
Ingredients
180g soya granules
20g spinach, finely chopped
2 sprigs of fenugreek leaves (methi)
1 tsp roasted cumin powder
5g ginger, chopped
2 green chillies, chopped
20g breadcrumbs
50g lotus seeds (makhane)
10g roasted chana powder
10g fennel seeds (coarsely ground)
5g fresh coriander, chopped
1 tbsp garam masala
20g boiled potatoes, mashed
2g fresh dill leaves, chopped
Salt to taste
250ml vegetable refined oil (for frying)
Approx. 2 tbsp corn flour
Method
Soak the soya granules in lukewarm water for 15 minutes and then squeeze out the water. Blanch the chopped spinach and squeeze to discard excess water. Mix all ingredients (except the breadcrumbs, fennel and lotus seeds) to make a firm mixture. Make small portions of the mixture and flatten into bite-sized balls. Keep aside.
Now, lightly roast the lotus and fennel seeds and add the breadcrumbs, and then crush coarsely in a grinder. Now, make a batter of corn flour and add the crushed mixture. Coat the tikkis with the batter. Apply the crumbs on the tikkis.
For frying, take a thick base deep pan or a wok and heat oil in it. Deep fry the patties till crisp. Sprinkle some chaat masala over the tikkis and serve with mint chutney.
A meal for two at India Grill, Hilton Garden Inn, costs Rs1,000 (plus taxes). It is located at A-4, DLF Place, Saket, New Delhi. For bookings, contact 011-39191919.
varuni.k@livemint.com
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First Published: Mon, Mar 29 2010. 01 15 AM IST