Happy's Cook

Saturday, January 20, 2018

Mulai Keerai Cutlet Recipe | Spinach Cutlet | Amarnath leaves Cutlet | Keerai Cutlet | Chef Venkatesh Bhatt Recipes - Recipe #18

Hello everyone!! I always prefer to make cutlets for evening coffee/tea. I have already posted Chicken Cutlets and Mutton Cutlets in the blog. I am planning to post vegetable cutlet for a long time now and it is getting delayed without any specific reason. However, today I am sharing a similar cutlet which can be served as the after-school snack for kids. I have adapted this recipe from Chef Venkatesh Bhatt's show in Vijay TV. Like all other recipes of him, this cutlet really wins our heart. Let's move to the recipe:
Spinach(Mulai Keerai/Amarnath leaves) - 1 Bunch 
Potato - 1(Big sized) 
Grated Paneer - 1 Cup(optional)  
Onion - 1(chopped finally) 
Green Chilli - 1(chopped finely) 
Garlic - 3 cloves(chopped finely) 
Chilli Powder - 1 tsp 
Turmeric Powder - 1/4 tsp 
Garam Masala - 1/2 tsp 
Maida - 2 tblsp 
Panko bread crumbs - 1 Cup 
Salt - as required 
Oil - to deep fry
To Temper: 
Oil - 1 tsp 
Jeera - 1 tsp
1. Boil the potato and mash it well with a little salt. Remove the spinach leaves from the stem and wash it well. Chop the washed spinach leaves finely. Grate the paneer and chop the onion finely. 
2. In a pan, add the oil and allow the jeera to roast until nice aroma comes. Add the finely chopped garlic and saute it for a minute. Along with this add the chopped onion and saute until it turns transparent. Then add the chilli powder, turmeric powder and garam masala.
3. When the raw smell of the masala leaves, add the chopped spinach and the grated paneer. Mix it all together and cook it for 2 to 3 minutes. Add the required salt and switch off the flame. Allow it to cool completely.
4. Transfer the spinach paneer mixture to the mashed potato in a mixing bowl. Mix it all together until everything is well combined. Make small balls out of the dough.
5. Flatten the ball slightly and arrange it on a plate. Mix the maida with few tablespoons of water and make a smooth batter. Get ready with the bread crumbs in a bowl.
6. Dip each flattened ball in the maida batter and then roll it in the breadcrumbs. Repeat the same with all the balls.
7. Heat oil in a kadai and deep fry it in the medium-high flame until it turns golden brown. Drain the excess oil in the kitchen tissue.
Serve the yummy cutlet with tomato sauce or any other dipping sauce. I served it with Peas Pulao.
Points to remember:
  • The original recipe calls for mulai keerai/amaranth leaves. Any available spinach can be used for this recipe. I have tried with palak too and it tastes equally good.
  • You can replace the maida batter with beaten egg for dipping the spinach balls.
  • Adding paneer is optional. However, adding it gives rich texture to the cutlet.
  • I have used Panko breadcrumbs since the original recipe calls for it. If you couldn't find it in your place, then replace it with the regular breadcrumbs.
Warm Regards,
Happy's Cook - Divya

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