Russian Chicken Cutlets
Russian Chicken Cutlets are a very famous appetizer
in India and Pakistan. It is a delicious lip-smacking cutlet made up of lots
of vegetables, species, and boneless chicken
Especially made during Ramadan and events like wedding, reception, small birthday parties, get-to-gathers etc.
I learn this recipe from my mom. When I am small used to help my mom to make oval-shaped cutlets and coat them with vermicelli but now I learned it and I am sure it’s not as good as my mom’s as you know moms are the best in my family these cutlets are made during iftars and family gathering.
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Preparation time:10-20 min
Cooking time: 20-30 min
3 tbsp Oil
1 tsp Cumin
12-13 Curry leaves
1 tbsp Ginger-garlic paste
2 green chillies chopped
1 tbsp Soy sauce
1 tbsp Green chilly sauce
1 tsp Black pepper powder
2 tbsp Refined flour
250 g Chicken (boiled, shredded)
4 big Potato ( boiled, grated)
1 cup Cabbage ( thinly sliced)
1 small Carrot ( grated)
1 small Capsicum ( thinly sliced)
3 tbsp Coriander leaves ( finely chopped)
Salt to taste
1/4 cup Refined flour
1/3 cup cornflour
Water as needed
Crushed Vermicelli (sevayi) as needed
Method of Preparation
- Heat oil in a kadhai on low flame, then add cumin & curry leaves then stir a little.
- Now, add ginger-garlic paste, green chillies, soy sauce, green chilly sauce, black pepper powder and stir it well.
- Then add refined flour and cook it for 2-3 minutes on low flame.
- Now add chicken and mix it well, then add potatoes and mix and mash them well a masher or spatula.
- After this mixture is well combined, add cabbage, carrot, capsicum, coriander leaves and salt mix it well again until well combined and leave it to cool.
- Meanwhile make a flour batter with refined flour, cornflour, salt adding water as required to make a medium-thin batter.
- (Note: You can use egg wash instead of flour batter... I used batter as it makes my cutlets crisper and also it avoids bubbling of oil while frying as when one's with cutlets made with egg wash makes.)
- When the mixture is cooled, make oval-shaped cutlets.
- And coat them with flour batter and vermicelli respectively.
- After the cutlets are coated, deep fry them in hot oil until they are golden brown and crispy.
- Russian Chicken Cutlets are ready to serve hot.