Chhana Koraishutir cutlet
Wishing all the lovely women a Happy Women’s Day. This day, I thought of treating myself with something special. Hence, decided to prepare these lovely cutlets. Well… my husband and my son did get a share. But, I prepared them because I wanted to have them. So, this women’s day do something special for yourselves. Also, if a husband or a son is reading this post, treat your wife or mother with these delicious cutlets and see their faces bloom with happiness.
Chhana Koraishutir Cutlet
Cuisine: Bengali (Indian)
Preparation time: 10 minutes
Cook time: 45 minutes
Servings: 6 big cutlets
For the filling
- 1 cup of green peas
- 1½ ” ginger
- ½ tsp cumin seeds
- ¼ cup chopped coriander leaves
- 2 chopped green chilies
- A generous pinch of asafoetida
- 2 tablespoons of broken cashew nuts
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 1 bay leaf
- 2 red chilies
- 2-3 green chilies
- 200 gms of chhana/ chhena (from 1 litre of milk)
- Salt To Taste
- oil for deep frying
For the batter
- 3 cups of bread crumbs
- 1/4 cup Flour
- 2 tbsp corn flour
- 1/2 cup water
- In a blender, blitz the green peas, ginger and green chilies to prepare a mushy paste. Do not use any water for this or puree them completely.
- Dry roast 1 teaspoon of cumin seeds, coriander seeds, bay leaf and red chilies and grind them to a fine powder. Keep the powder aside.
- In a kadai, add 2 tablespoons of oil and heat it. Fry the cashew nuts and keep them aside.
- Temper the remaining hot oil with cumin seeds and asafoetida.
- Add the paste of the peas to the kadai.
- Add salt followed by the chopped coriander leaves and the fried cashew nuts and continue cooking till the peas are cooked completely and water has completely evaporated.
- It takes about eight to ten minutes on medium flame. Turn off the flame and let the mixture cool.
- To the chhana, add salt and the masala powder and knead the chhana to a smooth dough.
- On a flat surface brush some oil.and then spread out the chhana into an even layer. (See Notes)
- Then spread the motorshuti paste evenly on this layer.
- Now, cut out these bi layers into shape of your choice. (I have shaped them into diamond shapes)
- Meanwhile, prepare a thick slurry of cornflour, wheat flour, salt and water.
- Coat these bi-layers with bread crumbs.
- In a bowl, make a thick slurry of flour and corn flour and semolina. Also add salt to this slurry (See Notes)
- Drop the chhana koraishuti in this slurry and coat it evenly.
- Now. using another hand, coat the cutlets with bread crumbs.
- Drop the cutlet again in the slurry and coat them again with bread crumbs.
- Prepare all the cutlets similarly and keep them aside.
- Heat oil and deep fry them till golden brown. Make sure that the oil is not to hot or else it will burn the outer later.
- Serve it with some tomato ketchup, sliced onions and kasundi.
- The cutlets should be slightly thicker. Making them very thin will cause them to break. Also, they should be no bigger than 10 cm in length.
- The slurry should not be thin else it will not be able to coat the cutlets. Add water little by little to prepare the slurry.
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