Chicken Potato Pattice | Chicken Potato Pattice | Ramadan Recipe

Ingredients

Boneless chicken -
1/2 kg

Boiled potato- 4

Ginger garlic paste
- 2 tsp

Red chilli - 4

corriander seed - 1
tbl.sp

cumin seed - 1 tsp

cinnamon - 1 small
stick

Mace - 1

cardamom - 1

cloves - 3

star aniseed - ½

Turmeric powder -
1/4 tsp

Salt as per taste

Finely chopped onion
– 1

Juice of one lemon

Few chopped
coriander leaves

Eggs – 2 for
coating

Method

In a pan take
chicken pieces and all whole masala like red chillies, star aniseed, cloves,
cinnamon, cumin seed, mace, cardamom, salt and turmeric powder. Cook on a slow
flame without adding water. The chicken will cook in its own moisture.

When it is cooked.
Blend it coarsely with the help of a blender.

Boil potatoes and
mash it. To it add ginger garlic paste, coriander leaves, lemon juice and mix
well.

Mix both chicken
keema and potato and make small balls.

In another bowl,
break two eggs. To it add salt and chilli powder and one tbl.sp of all purpose
flour. Mix it well.

Dip this chicken
balls into it and deep fry in oil till golden brown in color. You can even use
bread crumbs to coat it.

Serve hot with
ketchup or yogurt raita.

Soya Palak Cutlets

Ingredients
Soya chunks – 1 cup/50 gm
Small bunch of spinach leaves
Green chilli – 2
Small piece of ginger
Boiled potatoes – 4
Bread crumbs – 1 cup
Roasted cumin powder – 1 tsp
Red chilli powder – 1 tsp
Chaat masala – 1 tsp

Method
Boil soya chunks in water, squeeze the water and blend it coarsely.
Blanch spinach leaves and make a puree of it by adding green chilli and ginger.
Boil potatoes and remove the skin.
Take slice of two bread and make bread crumb of it.
Take a bowl, add all the ingredients given and make small flat round tikkis.
Shallow fry in oil and serve hot with chutney or ketchup.

Baked Corn Cheese Tikki

Ingredients
Paste of corn kernel - 1 cup
garlic - 2 to 3 crushed or powdered garlic - 1/2 tsp
red chilli powder - 1/2 tsp
pepper powder - 1/2 tsp
oregano - 1/4 tsp
pepper and salt as per taste
cheese
cornflour - 1 to 2 tbl.sp
paste of refined flour
bread crumbs
corriander leaves

Method
Add all the ingredients in a bowl and mix well. Make small flat balls. Dip in refined flour paste and coat with bread crumbs. Place in a baking tray. Put little oil and bake in a oven at 180 degree for 15 to 20 minutes. Serve hot with ketchup or chutney.

Prawns Pattice

Ingredients
Prawns - 150 gm
onion - 1 medium size
ginger garlic paste - 1 tsp
green chilli - 2
red chilli powder - 1 tsp
roasted cumin powder - 1 tsp
egg - 1
few corriander and mint leaves
bread crumbs of two slice of bread
juice of half lemon
salt as per taste

Method
Wash prawns with salt and turmeric powder. Make a paste of it by adding green chillies and corriander and mint leaves.
Add rest of the ingredients and mix well. Leave it to marinate for 3 to 4 hours.
Deep fry in oil and serve hot with green chutney.

Sweet Potato Cutlet

Ingredients

sweet potato - 4 to 5
potato - 2
onion - 1
ginger green chilli paste - 1 tsp
methi leaves/kasuri methi 
fennel seed - 1/4 tsp
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
sesame seeds - 1 tsp
chaat masala - 1/2 tsp
cornflour - 2 tbl.sp
salt as per taste

Method
combine all the ingredients together and make small tikkis.
shallow fry in oil till golden brown in color.
Sprinkle chaat masala and serve hot with tomato ketchup.

Soya Methi Cutlets

Ingredients

Soya Keema – 1 cup (100 gm)

Boiled and grated potato – 3

Few fenugreek leaves

Ginger and green chilli paste – 1 tsp

Corriadner and cumin powder – 2 tsp

Onion – 1 chopped

Salt as per taste

Egg- 1

Oats

Method

Combine all the ingredients given in the bowl, except egg and oats. Make small flat round tikkis. Dip in egg batter and roll on oats to make it crispy from outside.

Serve hot with chutney or tomato ketchup.

Soya And Greenpeas Cutlet

Ingredients

Boiled potato – 1

Boiled green peas – ½ cup

Soya chunks – 1 cup

Ginger garlic and green chilli paste – 1 ½ tsp

Amchur powder – ½ tsp

Roasted cumin powder – ½ tsp

Coriander powder – 1 tsp

Salt as per taste

Few coriander leaves

Corn flour -2 tbl.sp

Oats for coating

Green Peas Potato Cutlet

Ingredients

Potato – 1 cup

Green peas – ½ cup

Onion - 1

Ginger – 1 inch piece

Green chillies – 2 chopped or as per taste

Corn flour – 2 tbl.sp

Oats/bread crumbs

Lemon juice – 1 tsp

Salt as per taste

Coriander leaves – ¼ cup

Method

Combine together all the ingredients except cornflour and oats.

Make small flat round balls.

Make a thick paste of cornflour by adding little water.

Dip this balls in the corn flour paste and roll on oats or bread crumbs.

Shallow fry or deep fry in oil and serve hot with chutney or ketchup.

Raw Banana Sago Cutlet

Ingredients

Grated raw banana – 2

Boiled potato – 2

Oats – 2 tbl.sp

Coarsely powdered peanuts – 2 tbl.sp

Sago – ½ cup

Ginger green chilli paste – 1 tsp

Red chilli powder and salt as per taste

Coriander leaves

Method

Take a bowl, combine all the ingredients given without adding water.

Make small flat round balls and shallow fry in oil till golden brown in colour. Serve hot with chutney or ketchup.

Tofu Cutlet

Ingredients

Tofu – 1 cup

Potato – 2 shed

Carrot – 1 grated

Onion – 1

Roasted oats – 2 tbl.sp

Chaatmasala – 1 tsp

Cumin seed – ½ tsp

Ajwain – ¼   tsp

Red chilli powder and salt as per taste

Method

Boil and mash potatoes.

In a bowl, combine all the ingredients and make small flat round balls . Shallow fry in oil till golden brown in color and serve hot with ketchup or chutney.

Sprouted Green Gram Cutlets with Oats

Ingredients

potatoes – 2

sprouted green gram (moong) – 100 gms

oats – 1 cup 

onion – 1 small

ginger – 1 inch

green chili – 2 or as per taste

garam masala – ½ tsp

fennel seed – ½ tsp

cumin seed – ½ tsp

few curry leaves

salt as per taste

half of lemon juice

coriander leaves

Method

Boil and mash potatoes, cook sprouted moong  or green gram till soft.

Heat  2 tsp of oil in a pan, add cumin seed and fennel seed, when they splutter, add crushed ginger and finely chopped green chillies and sauté for a minute, then add curry leaves.

Add onions and sauté till it becomes soft, then add boiled potatoes and sprouted green gram, salt and garam masala and mix well. Add lemon juice and coriander leaves.

Remove from fire, leave it to cool, then add oats to it and mix well.

Make small round flat tikkis and coat with oats and shallow fry in oil till golden brown in colour. Serve hot with tomato ketchup.

Corn Paneer Cutlet

Ingredients

Boiled and mashed corn – 1 cup

Paneer – ½ cup

Ginger green chilli paste – 1 tsp

Garam masala – ½ tsp

Red chilli powder – ½ tsp

Cumin powder – ½ tsp

Corrriander leaves – ½ cup

Oats or bread crumbs – ½ cup

Lemon juice – ½ tsp

Salt as per taste

Method

In a bowl, mix all these ingredients given, and make round tikkis and shallow fry in oil and serve hot with chutney or ketchup.

Sprouted Moong Cheese Cutlet

Ingredients

Sprouted moong  - 1 cup

Potato – 1

Grated cheese – ¼ cup

Onion – 1

Ginger garlic paste – 1 tsp

Green chilli and red chilli powder as per taste

Garam masala – ¼ tsp

Chaat masala – ½ tsp

Cumin powder – 1 tsp

Coriander leaves – ½ cup

Lemon juice – ½ tsp

Oats or bread crumbs – ½ cup

Salt as per taste

Method

Take sprouted moong  in a bowl, to it add boiled and mashed potato, grated cheese, chopped onion, ginger garlic paste, green and red chilli, garam masala, chaat masala, cumin powder, coriander leaves, lemon juice, oats and salt as per taste.

Mix it all together till everything is blended evenly.

Make small round tikkis, coat it  with oats or bread crumbs and shallow fry in oil. Serve hot with ketchup.

Beetroot Cutlet

Ingredients

Beetroot – 2

Potato – 3

Onion - 1

Ginger garlic paste – 1 tsp

Green chilli – 1 chopped

Red chilli powder – ½ tsp

Fennel seed – ½ tsp

Oats – ½ cup or bread crumbs

Garam masala – ½ tsp

Coriander powder – 1 tsp

Amchur powder

Coriander leaves

Salt as per taste

Method

Grate beetroot, boil potato and mash it.

Heat oil in a pan, add aniseed, when it splutters add onion and fry till translucent.

Add ginger garlic paste and green chilli and sauté till the raw smell goes.

Then add grated beetroot and stir fry for 2 to 3 minutes.

Add mashed potato and all the other ingredients, remove from fire and leave it to cool.

When done, mix it well and make into small round tikkis and shallow fry in oil, sprinkle little chaat masala on top and serve hot with ketchup.

Corn Banana Cutlet

Ingredients

Fresh corn – 1 cup

Raw banana – boiled and mashed – 1 ½ cup

Bread crumbs – 1 cup

Ginger green chilli paste – 1 tsp

Red chilli powder – ½ tsp

Cumin powder – ½ tsp

Chaat masala – ½ tsp

Lemon juice – 1 tsp

Salt as per taste

Method

Boil raw banana and mash it and coarsely blend corn and mix both together.

To this add, all the ingredients given and make small flat round balls like tikki.

Shallow fry in oil and serve hot with chutney or ketchup.

Arbi Yam Tikki

Ingredients

Arbi/colacassia roots – 1 cup boiled and mashed

Yam/suran – 1 cup boiled and mashed

Potato – ½ cup boiled and mashed

Paste of ginger – 1 tsp

Green chilli – 2 or as per taste

Coarsely grounded roasted peanut – ½ cup

Sago flour or bread crumbs – ½ cup

Lemon juice – 1 tsp

Coriander leaves – ½ cup

Method

Mix together all the ingredients given and make small round tikkis. Roll on sago flour or bread crumbs and shallow fry in oil.

Serve hot with ketchup or chutney.

Vegetable Cutlet With Leftover Rice

Bread Cutlet

Cabbage Cutlet

Corn Cutlet