Nawabi green cutlet | How to make Nawabi green cutlet

By jayashree rao  |  3rd Jul 2016  |  
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  • Nawabi green cutlet, How to make Nawabi green cutlet
Nawabi green cutletby jayashree rao
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    12

    People

79

0





About Nawabi green cutlet

A tasty snack made with green vegetables and potato which is crisp outside and gooey inside, ideal for parties.

Nawabi green cutlet is a delicious dish which is enjoyed by the people of every age group. The recipe by jayashree rao teaches how to make Nawabi green cutlet step by step in detail. This makes it easy to cook Nawabi green cutlet in your kitchen at home. This recipe can be served to 12 people. You can find this dish at most restaurants and you can also prepare Nawabi green cutlet at home. This amazing and mouthwatering Nawabi green cutlet takes 15 minutes for the preparation and 20 minutes for cooking. The aroma of this Nawabi green cutlet is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Nawabi green cutlet is a good option for you. The flavour of Nawabi green cutlet is palatable and you will enjoy each and every bite of this. Try this Nawabi green cutlet and impress your family and friends.

Nawabi green cutlet

Ingredients to make Nawabi green cutlet

  • Spinach 1 cluster
  • Capsicum 1
  • Green peas 1 bowl
  • Onion 2
  • Potato 2
  • Green chilly 2
  • Cumin 1/2 tsp
  • Pepper Powder 1tsp
  • Cornflour 2tbsp
  • Water for mixing
  • Semolina 1/2 cup
  • Cottage cheese 1/2 bowl
  • Dry fruits pieces as raisins, cashew and almonds 1/4 bowl
  • Coriander finely chopped 1tbsp
  • Salt to taste
  • Oil for frying and sauting

How to make Nawabi green cutlet

  1. Wash the veggies and finely cut them. Boil the potatoes in pressure cooker.
  2. Take a pan and a teaspoon of oil. Add cumin, as it splutters, put the onion pieces. Reserve some for the stuffing that you will need later.
  3. As the onions turn pink, add capsicum and saute for a while.
  4. Next add the spinach leaves. Finally put in the green peas, let cook for a while . Allow to cool.
  5. Grind it to a paste along with green chilly. Put it in a wide bowl. Mash the potatoes. Mix italong with paste. Add salt and pepper powder to it. The cutlet mixture is ready now.
  6. To make the stuffing , in a small bowl crumble paneer, add the onions, dry fruits, salt and chopped coriander. Mix well.
  7. Make a paste of cornflour with a little water and keep it ready for use.
  8. Take a ball of the mixture, flatten it between palms. put some filling in it and enclose it. Dip it in the cornflour paste, remove it immediately and roll it in semolina.
  9. Heat oil in a kadai. Slowly, put it in the coated cutlet and deep fry on medium flame. Turn it around with a ladle and cook till golden in colour.
  10. Repeat for the next of the mixture.
  11. Serve with chutney or tomato ketchup.

My Tip:

Add chilly to your preference.

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