Ingredients
-
1/4
-
1/2
-
1/2
-
1
-
50
-
1/2
-
1
-
3 - 5
-
1
-
8
-
-
-
-
-
Directions
Cucumber Cutlet, From the ‘Thursday’ magazine, this recipe was submitted by Rajani Sankaran , From the ‘Thursday’ magazine, this recipe was submitted by Rajani Sankaran
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Wash and Cook the Mint/Drumstick Leaves. |
|
2
Done
|
in a Separate Pan, Cook the Cucumber With a Little Water. |
|
3
Done
|
Once Cooked, Mash It Well and Keep Aside. |
|
4
Done
|
Grind the Chana Dal in a Mixer. |
|
5
Done
|
in a Pan, Heat a Little Oil. |
|
6
Done
|
Fry the Mashed Cucumber in the Oil. |
|
7
Done
|
Add the Chana Dal and the Cooked Leaves. |
|
8
Done
|
Mix Well. |
|
9
Done
|
Add the Corriander Leaves, Salt, Green Chillies, Curry Leaves and Garam Masala. |
|
10
Done
|
Mix Well. |
|
11
Done
|
Make Equal-Sized Balls Out of the Above Prepared Mixture. |
|
12
Done
|
in a Flat Pan, Pour 1 Tbsp. |
|
13
Done
|
of Oil. |
|
14
Done
|
Add the Flattened Balls Dusted in Breadcrumbs (about 3 at a Time). |
|
15
Done
|
Remove from Heat When the Cutlet Becomes Golden Brown. |
