Cheezy Noodles Corn Potato Cutlet

By Anjumara Rathod

Jan, 16th

669

Servings

3 persons

Cook Time

25 minutes

Ingredients

13 - 15

Ingredients

Hakka noodles or maggi noodles
Medium size boiled potatoes
Boiled corn kernels
Chopped spring onion
Grated cheese
All purpose flour(maida)
Chopped green chilli
Garam masala
Amchur (dry mango power)
Sambhar masala
Turmeric powder
Lemon juice
Bread crumbs
Oil for deep frying
Salt adjust as per taste

Instructions

First boil the noodles in a pan and when it is cooked remove and drain out water completely.

Next grate the cheese and chopped spring onion take white and green part both.Green chilli chopped and corn coarsely grind it.

next in a bowl smash boiled potatoes and add noodles,spring onion,coarsely grind corn kernels,green chili and all the spices check salt as per taste and last add lemon juice and last add 1/2 cup breadcrumb and mix well.

Next grease your palm with oil and make cutlet round in shape and keep all ready.

Make smooth slurry of maida and dip the cutlet into it and coat well.

Next coat breadcrumb to cutlet and remove excess crumbs and keep in a tray ready all together so it will not create mess while frying

Next Deep fry all the cutlets in a Badges. add not more than 4 to 5 depends on pan size. After frying remove in a tray or grill this will keep cutlet crispy for long and serve hot with green chutney or tomato sauce.

Notes/Tips

Always when you deep fry remove it on a grill so that this way you can remove access oil and this process will keep your cutlets crispy for long time.

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