Baked foxnut coloured cutlet
Baked foxnut coloured cutlet

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, baked foxnut coloured cutlet. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Baked foxnut coloured cutlet is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Baked foxnut coloured cutlet is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook baked foxnut coloured cutlet using 10 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Baked foxnut coloured cutlet:
  1. Make ready 1 cup fox nut
  2. Make ready 3 teaspoon Roasted and grinded peanut
  3. Take to taste Rock
  4. Prepare to taste Black pepper
  5. Prepare 2 tea spoon coriander powder
  6. Make ready 2 Boiled potato
  7. Make ready 2 teaspoon Grated carrot
  8. Prepare 2 teaspoon Grated beetroot
  9. Get 1 tablespoon Chopped green coriander
  10. Make ready 3 teaspoon Green coriander chutni

These cutlets can be baked, deep fried or shallow fried to suit one's diet and taste. Veg cutlet are made using a combination of veggies with potato as the base for binding. Tear bread into pieces and place on baking sheet. Transfer to a food processor and coarsely grind into bread crumbs.

Instructions to make Baked foxnut coloured cutlet:
  1. Dry roast fox nut for 30 second to 1minute in microwave.
  2. Cool and grind into fine powder.
  3. Add boiled and messed potato, grinded peanut and all spices.
  4. Mix and make dough.
  5. Now divide this into 3 parts.
  6. To one part add carrot, beetroot and mix well.
  7. To second part add chopped coriander.
  8. Keep third part as it.
  9. Now take balls from each and give shape
  10. Now take green cutlet apply green chunti then keep white over it.
  11. Bake for 10 to 15 minutes depending upon the size of cutlet.
  12. Then keep red over it.
  13. Healthy cutlets are ready, serve with green coriander chutney and curd.

Tear bread into pieces and place on baking sheet. Transfer to a food processor and coarsely grind into bread crumbs. But it's not as simple as whacking it a couple of times with a meat mallet. The potato will be hard in the center when poked with a fork. Remove the potato from the pan and set aside until cool enough to handle.

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