Creamy Kheema Cutlets
Serving Size : 1
Ingredients for prepare Creamy Kheema Cutlets
:
| Amount | Measure | Ingredient - Preparation Method |
| 25 | grams | kheema |
| 10 | grams | maida flour |
| 10 | grams | oil |
| 250 | milliliter | milk |
| 50 | grams | onions |
| 1 | tablespoon | ginger-garlic paste |
| 2 | bunches | cilantro |
| 1 | | egg |
| 20 | grams | bread powder |
| 10 | grams | green chiles |
| 1 | pinch | turmeric |
| 2 | tablespoons | chile powder |
recipe Creamy Kheema Cutlets
Place the kheema in a cooker and
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pressure cook for few minutes. Heat oil in a pan, add chopped onions, chile powder, ginger-garlic paste, turmeric and
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fry for 2-3 minutes. Then add kheema and cook until it gets separated.
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Heat oil in a separate pan, fry the maida flour for 2 minutes. To this, add warm milk
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and cook until it thickens and looks like mash potatoes. Then add kheema mixture to
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the maida with salt and remove from heat. Make round balls and press to an oval shape, apply beaten
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egg and then bread powder and deep fry in oil until they are brown. Serve with
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onion and cucumber pieces.
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