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.

Stuffed Green Peas Cutlet

Ingredients

Potato – 2

Green peas – 1 cup

Ginger garlic  - 1 tsp

green chilli - 2

Red chilli powder – 1 tsp

Roasted cumin powder – 1 tsp

Salt as per taste

Few coriander leaves

Corn flour – 1 tbl.sp

Oats – 1 tbl.sp

Rice flour and soya flour for coating

Chaat masala

Method

Take 2 big potatoes, boil and mash it.

Boil green peas and keep aside.

To the potatoes, add corn flour, oats, red chilli powder, cumin powder and salt. Mix well and make small flat circles.

Heat oil in a pan, add ginger garlic and green chilli, sauté for 2 minutes till the raw smell goes and then add boiled green peas, salt and coriander leaves.

Gently mash the green peas mixture.

Use this as a stuffing in the potato. Make oblong shape balls.

Coat it with rice and soya flour and shallow fry in oil.

Sprinkle little chaat masala on top and serve hot with chutney.

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

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.