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 pressure cook for few minutes.
Creamy Kheema Cutlets
Heat oil in a pan, add chopped onions, chile powder, ginger-garlic paste,
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turmeric and fry for 2-3 minutes. Then add kheema and cook until it gets separated. Heat oil in a separate
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pan, fry the maida flour for 2 minutes. To this, add warm
Creamy Kheema Cutlets
milk and cook until it thickens and looks like mash potatoes. Then add kheema mixture to the
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maida with salt and remove from heat. Make round balls and press to an oval
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shape, apply beaten egg and then bread powder and deep fry in oil
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until they are brown. Serve with onion and cucumber pieces.
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