Cutlets In Tomato Gravy
|Potatoes||1 Kilogram, around 2 1/4 lb|
|Onions||450 Gram, around 1 lb|
|Green chilies||4 , chopped|
|Chopped cilantro||2 Tablespoon|
|Plain flour||1⁄3 Pint|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs)|
|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|
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 450Â°F. for 5 minutes. Serve hot.