This is just my own version based on the memories. One unique thing about this cutlet was generous use of Kasoori methi. It added such a wonderful flavor. I made my own changes like I shallow fried it instead of deep frying it. I used Panco breadcrumbs, and I also added some paneer.
Flying Rani CutletIngredients
3 medium potatoes, peeled
1 carrot, peeled
1/2 cup green peas
1/2 cup paneer/Indian cottage cheese
1 tbsp besan/chickpea flour
1/2 tsp chaat masala
1 tbsp kasoori methi, crushed by hand
1 tsp lemon juice
salt to taste
1/2 tsp chili powder
1/2 tsp turmeric powder
Grind to a fine paste
1/4 cup cilantro
2 green chilies
2 cloves garlic
panco or any bread crumbs (as needed)
2 tsp kasoori methi, crushed by hand
Oil to shallow fry
1. Pressure cook potatoes, carrots and peas. Mash potatoes & carrots. Mash peas slightly.
2. Mix boiled veggies with paneer, green paste, salt, chaat masala, lemon juice, chili powder, kasoori methi & turmeric powder.
3. Shape into oblong cutlets
4. Heat oil in a frying pan.
5. Mix the breadcrumbs with the kasoori methi.
6. Dredge the cutlets gently in the breadcrumbs mixture and shallow fry till browned on both sides.
7. Serve hot with tomato ketchup.
1. Panco - Japanese breadcrumbs - is supposed to make fried food crunchier. Use regular breadcrumbs if you can't find panco.
2. Use more or less chili powder based on your preference.