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Cutlets In Tomato Gravy

Ingredients
  Potatoes 1 Kilogram, around 2 1/4 lb
  Onions 450 Gram, around 1 lb
  Green chilies 4 , chopped
  Chopped cilantro 2 Tablespoon
  Lemon 1
  Salt To Taste
  Plain flour 1⁄3 Pint
  Bread crumbs 1⁄2 Cup (8 tbs)
  Oil 2 Cup (32 tbs)
  Tomatoes 1 Kilogram
  Sugar 4 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Tomato ketchup 3 Tablespoon
  Potato chips/1 teacup boiled spaghetti 1⁄3 Pint
  Grated cheese/1 teacup boiled spaghetti 2 Tablespoon
Directions

For the cutlets
Boil the potatoes and mash them coarsely.
Chop the onions finely.
Mix the onions, potatoes, green chillies, coriander, lemon juice and salt.
Shape into cutlets.
Mix the flour very well in 1 1/2 teacups of water. Dip the cutlets in this paste, roll into bread crumbs and deep fry in oil.
For the sauce
Cut the tomatoes into big pieces, add 1/2 teacup of water and cook.
When cooked, take out a thick soup by passing through a sieve.
Add the sugar, chilli powder, tomato ketchup and salt. Boil for 15 minutes.
How to proceed
Arrange the cutlets in a dish, pour the hot sauce over the cutlets. Decorate with potato chips and serve hot. or Arrange the cutlets in a baking dish, pour the hot sauce over it and add the spaghetti. If you like, sprinkle 2 tablespoons of grated cheese and bake in a hot oven at 450°F. for 5 minutes. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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