Kheema Cutlets

Kheema Cutlets is a delicious appetizer or snack which consists of potato stuffed with minced chicken and deep fried. It serves as a very good tea time snack or tiffin box option too.

Stuffed Cutlets have always been a favorite in my house. A few months back I had made Paneer Cheese croquettes which consisted of a paneer and cheese mixture stuffed in a potato cover and fried. Prawns cutlet is another stuffed cutlet which I have made several times and has been loved by whoever has tasted it. This time I thought of experimenting with something new. I have always loved Chicken Kheema. I decided to make a stuffing of chicken kheema to stuff in the potato cover and make cutlets out of it. In case of the Paneer Cheese Croquettes and Prawn Cutlets, I had shallow fried them. For these kheema cutlets, I deep fried them. However, they would taste equally good if shallow fried.

Here is the step by step recipe for Kheema Cutlets with pictures:

Makes: 8 Cutlets
Preparation Time: 45 minutes
Cooking Time: 20 minutes

Ingredients:

Minced Chicken: 150 gm
Onion: 1 small finely chopped
Garlic Paste: 1/4 tsp
Ginger Paste: 1/4 tsp
Capsicum: 1 small finely chopped
Green Peas: 1/4 cup
Turmeric Powder: 1 tsp
Chili Powder: 2 tsp
Pepper Powder: 1/4 tsp
Chat Masala: 1 tsp
Potato: 3 cups boiled and mashed
Bread Crumbs: 1/2 cup + for rolling
Oil: For deep frying
Eggs: 2 beaten
Cheese: 1/2 -1 cup grated
Salt: to taste

Method of Preparation:

1. Heat 1 tbsp oil in a pan and stir fry the onion till translucent. Add ginger and garlic pastes and stir fry briefly.
2. Add green peas and stir fry briefly. Lightly mash.
3. Add chicken and stir fry briefly. Add 1/2 tsp turmeric powder, 1 tsp chili powder, pepper powder and salt to taste. Mix well. Add a little water, close lid and let cook till chicken is completely cooked and water dries up.
4. Add capsicum and let cook for another 1-2 minutes. Divide Kheema into 8 parts.

5. Add the bread crumbs, 1/2 tsp turmeric powder, 1 tsp chili powder, chat masala and salt to the mashed potatoes and mix well. You can vary the amount of bread crumbs added based on the stickiness of the potatoes.
6. Divide the potato mixture into 8 parts.

7. Take one potato ball and flatten it. Put 1 tbsp of chicken kheema mixture on it and 1 tbsp grated cheese.

8. Bring the potato edges to the center and seal it.
9. Dip the cutlet in the egg and then roll it in the bread crumbs.
10. Heat the oil in kadai for deep frying.
11. Deep fry each cutlet till golden brown. Serve with tomato ketchup.

If you are looking for more cutlet recipes, you can find them here: Cutlets. Some of the popular cutlet recipes on this blog which have been loved by all are: Corn Cutlets, Mixed Veggies Cutlets, Prawn Cutlets.

For other Chicken Appetizers, you can click here: Chicken Appetizers

Kheema Cutlets

Kheema Cutlets

 

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Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

 

Kheema Cutlets is a delicious appetizer or snack which consists of potato stuffed with minced chicken and deep fried

Recipe type: Appetizer

Serves: 8 Cutlets

Ingredients

• Minced Chicken: 150 gm
• Onion: 1 small finely chopped
• Garlic Paste: ¼ tsp
• Ginger Paste: ¼ tsp
• Capsicum: 1 small finely chopped
• Green Peas: ¼ cup
• Turmeric Powder: 1 tsp
• Chili Powder: 2 tsp
• Pepper Powder: ¼ tsp
• Chat Masala: 1 tsp
• Potato: 3 cups boiled and mashed
• Bread Crumbs: ½ cup + for rolling
• Oil: For deep frying
• Eggs: 2 beaten
• Cheese: ½ -1 cup grated
• Salt: to taste

Instructions

1. Heat 1 tbsp oil in a pan and stir fry the onion till translucent. Add ginger and garlic pastes and stir fry briefly.
2. Add green peas and stir fry briefly. Lightly mash.
3. Add chicken and stir fry briefly. Add ½ tsp turmeric powder, 1 tsp chili powder, pepper powder and salt to taste. Mix well. Add a little water, close lid and let cook till chicken is completely cooked and water dries up.
4. Add capsicum and let cook for another 1-2 minutes. Divide Kheema into 8 parts.
5. Add the bread crumbs, ½ tsp turmeric powder, 1 tsp chili powder, chat masala and salt to the mashed potatoes and mix well. You can vary the amount of bread crumbs added based on the stickiness of the potatoes.
6. Divide the potato mixture into 8 parts.
7. Take one potato ball and flatten it. Put 1 tbsp of chicken kheema mixture on it and 1 tbsp grated cheese.
8. Bring the potato edges to the center and seal it.
9. Dip the cutlet in the egg and then roll it in the bread crumbs.
10. Heat the oil in kadai for deep frying.
11. Deep fry each cutlet till golden brown. Serve with tomato ketchup.

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