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Before you jump to Leftover Cabbage curry Cutlets recipe, you may want to read this short interesting healthy tips about Snacks that provide You Energy.
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Foods made from whole grains are great for a easy snack. A bit of whole wheat toast, as an example is a great snack in the morning hours. Chips and crackers produced from whole grains can be fantastic for quick treats to eat on the go. Make the modification from refined products such as white bread to the healthier whole grain options.
A large variety of easy health snacks is easily obtainable. When you make the determination to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to leftover cabbage curry cutlets recipe. You can have leftover cabbage curry cutlets using 14 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Leftover Cabbage curry Cutlets:
- Take 2 cups leftover cooked Cabbage
- Prepare 1 tablespoon green peas
- You need 2 medium size potatoes boiled, peeled and grated
- Take 1 medium Onion chopped
- Use 2 green chilli chopped
- You need 2 teaspoon Kasoori methi dried 2 tsp
- Get 1/2 teaspoon Chilli powder (optional)
- Take 1/2 teaspoon Chana masala
- You need 1/2 teaspoon Ajwain
- Prepare 1/2 teaspoon Amchur powder
- You need 2 teaspoon Besan
- Take to taste Salt
- Prepare 1/2 cup Sooji / breadcrumbs to coat Cutlets
- Prepare as needed Oil to shallow fry
Steps to make Leftover Cabbage curry Cutlets:
- Make a dough by taking the ingredients up to salt to taste. - You may not need water.
- The dough should be like that of roti. Divide the dough to balls and give them shape as you like.
- Roll them on sooji/breadcrumbs and keep in refrigerator for 30 mins.
- Take a fry pan heat oil and shallow fry 3 to 4 Cutlets at a time from all the sides to get brown colour in medium flame.
- Serve delicious cutlets with tomato sauce.
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