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Learn how to make at home with our Chef Varun Inamdar
Ingredients:
500 gms Potatoes (boiled)
¼ cup Coriander Leaves (chopped)
⅛ cup Mint Leaves (chopped)
2 Green Chilies (chopped)
½ tsp Raw Mango Powder
Salt to taste
1 tbsp Lemon Juice
3 Cheese Cubes (cut into small cubes)
½ cup Semolina
Oil (for shallow frying)
Learn how to make at home with our Chef Varun Inamdar
Ingredients:
500 gms Potatoes (boiled)
¼ cup Coriander Leaves (chopped)
⅛ cup Mint Leaves (chopped)
2 Green Chilies (chopped)
½ tsp Raw Mango Powder
Salt to taste
1 tbsp Lemon Juice
3 Cheese Cubes (cut into small cubes)
½ cup Semolina
Oil (for shallow frying)
Category
🛠️
LifestyleTranscript
00:00 Potatoes are quintessentially an important part of Parsi food culture.
00:04 When you talk about potatoes there are innumerous recipes specially in Parsi cuisine.
00:09 Today's recipe is not typically Parsi but it has an influence of the culture
00:15 and reminiscent of Gurdwara.
00:17 This recipe is a 'Papetana Cutlet' with lots of cheese.
00:21 Let's begin with potatoes, these are of course potatoes which are washed,
00:25 fresh or cooked, peeled and now crushed.
00:29 So, let's begin with the process of crushing the potatoes.
00:31 To this crushed potato, let's add in chopped Coriander leaves.
00:43 Finely chopped Mint leaves.
00:45 Green Chillies, as per the spice that you can take and enjoy.
00:49 Moving on to Amchur.
00:51 Salt as required.
00:54 And finally, juice of a lemon.
00:57 And now, let's mix all of this together.
00:59 The next step is to pinch in lemon sized balls, like so.
01:09 A little bit of a cavity for the block of cheese to sit in comfortably.
01:16 Let's cover this up.
01:18 And roll this back.
01:23 Press this slightly.
01:25 Once this shape is done and ready, take some Semolina and dab this in like so.
01:31 You can also roll this to get a nice little crusted cutlet.
01:37 Similarly, let's make some more.
01:40 Our Potato Cheese Cutlets are made and ready.
01:42 At this stage, you can fry these directly or you can also actually place these in the deep freezer
01:48 and fry these whenever you wish.
01:50 These stay perfectly well for more than 3 months.
01:53 And you can also store them in the freezer for up to 3 months.
01:56 And then, you can eat them.
01:57 And if you like, you can also make this at home.
02:00 And if you like, you can make this at home.
02:02 And if you like, you can make this at home.
02:04 And if you like, you can make this at home.
02:07 These stay perfectly well for more than 3 months untouched.
02:10 When you want to actually fry them, do not bring them out and thaw them.
02:14 Straight from the freezer, this can actually lay in hot oil.
02:18 And it fries perfectly well.
02:19 Just ensure that it fries right up to the centre.
02:23 Because it has cheese, of course it is going to ooze out, it's going to be nice, hot and molten.
02:28 But the idea is to ensure that of course the ice gets thawed, but it also cooks within.
02:33 Just ensure that the flame is always medium.
02:37 You do not keep the flame high because one, you don't want it to burn on the outside.
02:40 And stay uncooked within.
02:42 However, there is no issue about the cooking because the potatoes are cooked.
02:45 The other ingredients are also perfectly cooked.
02:47 But the ice is going to play a major role.
02:51 The next step is to add in some oil in a hot pan.
02:54 And fry these on both sides.
02:57 [Music]
03:03 [Music]
03:30 With this, our Potato Cheese Cutlets, Parsi style are done and ready.
03:34 [Music]
03:43 Mmm... just about perfect.
03:45 Tangy of course from the Amchoor and the Lemon.
03:48 Minty, lots of Coriander and lots of Cheese.
03:52 Make this for family, make this for friends and trust me, this is amazing when served with Tomato Ketchup.
03:59 Thank me later. Bye for now.
04:01 [Music]