NOODLE POTATO PANEER CUTLET

NOODLE POTATO PANEER CUTLET:

Boiled noodles – 1 cup,

Potato – 2 – boiled with salt and skin peeled,

Panner – 1 cup,

Green chili – 3 – chopped finely,

Onion – 1 chopped finely,

Ginger – chopped – 1 tsp,

Garlic – peeled and finely chopped – 4,

Chopped coriander – 1 cup,

Lemon juice – 1 tsp,

Corn flour – 1 tsp,

Salt as per taste,

Corn flakes – crushed – 1 cup,

Oil for frying,

Green peas – ½ cup – finely boiled and mashed properly,

METHOD:

In a bowl mashed the potatoes coarsely and add green peas, chopped coriander, lemon juice, corn flour, ginger, garlic, onion, green chili, panner and noodles along with sufficient salt,

Make cutlets of the mix and roll them in the crushed corn flakes places in a plate and then

Fry them on a tawa shimmering them with sufficient oil or deep fry them to golden brown from both sides,

Remove them on tissue and serve them hot with tomato sauce or black grape chutney,

You will love the crispyness on the outer side and softness on the inner portion apt for coming rainy season.