This appetizer is apt during rainy season –cutlets, piping hot tea and good interesting company, what better you could wish for….! In fact sometimes I prepare it and deep freeze it so that when short on time , just have to keep it outside for half an hour before frying and then serve hot…..!
(adjust the no of green chilies as per your taste )
- Cut boneless chicken into pieces and if not boneless clean the chicken and cook on low flame by adding little water, salt and ginger garlic paste. Once the chicken is done, keep the flame on high so that the left over water evaporates almost , off the gas ( make sure you keep 1- 2 tbsp stock). Once the chicken comes at room temperature, shred it and keep aside .
- Boil ,peel and mash the potatoes and keep aside.
- Now in a bowl, put shredded chicken with that 2 tbsp stock, mashed potatoes, green chilies, cheese, coriander leaves and adjust the salt as per required and mix everything well.
- Now take small portions of this mixture and form thick oval shaped tikkis/pettice by using your hands.
- In a small bowl, beat an egg, add little salt and pepper.
- Once all the cutlets are ready dip them 1 by 1 into egg properly and then roll in bread crumbs and keep aside.
- Heat oil in a frying pan, and shallow fry them in batches , make sure to flip the pettice at intervals until golden brown on both the sides.
- Drain the excess oil and keep on absorbent paper.
- serve the cutlets as a snack with green , spicy mint and coriander chutney , chili garlic sauce or tomato ketchup .
- The un fried pettice can be frozen and used later .
- These cutlets are great as burger or sandwich fillings as well.
PREPARATION TIME : 40-45 MINUTES
SERVES : 6-7 PERSONS