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Bread Cutlet


  • Bread Cutlet
    Bread Cutlet

    Bread — 15-20 slices

  • Cumin Seed Powder – 1/2 tsp
  • Black Pepper Powder — 1/4 teaspoon
  • Garam Masala Powder – 1/2 teaspoon
  • Mustard Seeds — 1/4 teaspoon
  • Potato — 250 gms
  • Onion — Four
  • Green Chilli – 4
  • Ginger – a small piece, chopped
  • Curry Leaves — Two tsp, chopped
  • Rusk – 6, powdered
  • Oil – for deep frying
  • Salt in order to taste

How to make Bread Cutlet

  • Boil potato and peel your skin.
  • Mash it and apart.
  • Warmth 1 tsp of oil in a pan as well as include mustard seeds, cumin seed powder and black pepper powder.
  • Following Thirty seconds, include carefully chopped let’s eat some onions, green chilli, curry leaves as well as ginger.
  • Mix mashed potato along with toast masala together with salt as well as garam masala powder.
  • Cook for five to 8 moments in low fire.
  • Remove the sides of the bread.
  • Stuff the potato mixture into the bread and fold.
  • Move the actual crammed bread within powdered rusk
  • Deep cook within hot oil until it might be gold dark brown.
  • One Function with tomato marinade.
  • Bread Cutlet is ready to serve.

Bread Cutlet Recipe

Bread Cutlet Ingredients

  • Bread Cutlet Recipe
    Bread Cutlet Recipe

    Bread – 5 slices (sandwich bread)

  • Potatoes- 3 big or 4 medium. (Boiled, peeled & mashed nicely)
  • Chillies – 5 chopped finely
  • Ginger – 1/2 inch paste
  • Garlic- 1 big or 2 medium paste
  • Coriander – finely chopped
  • Peanuts – Kacha Singdhana – 20/25 soaked in cold water for 1/2 hr.
  • Sooji – 3/4 tablespoon
  • Chilli powder- 1/2 tablespoon
  • Coriander-Cumin powder- 1/2 tablespoon
  • Chaat Masala – 1/2 teaspoon.
  • Salt – as per taste
  • Oil – as per requirement
  • Water – 1/2 cup in a flat small bowl.

How to make Bread Cutlet

  • Mash the potatoes & put in a bowl. Lightly soak bread in water & squeeze the water thoroughly & put in the mashed potatoes bowl.
  • Remove the peanuts skin & separate in 2 halves & put in the bowl.
  • Put all the above ingredients & mix nicely like a dough.
  • Take little piece from the dough & form oval cylindrical shaped rolls. Flat the cutlet rolls by hand.
  • Take a frying pan.
  • Put 3 to 4 tablespoon of oil each time you fry the cutlets.
  • Spread oil throughout the frying pan as you do for a dosa or omelets & keep 6 to 7 cutlets & on a slow flame fry it. No need to deep fry.
  • When the lower side turns golden brown., turn the cutlet roll upside down so that the upper side gets fired well.
  • When both sides turn golden brown remove in a plate with tissue on it so excess oil gets soaked.
  • Serve hot with Ketchup or chutney.
  • Bread Cutlet is ready to serve.