Ingredients
- Oil 2 tbsp
- Cumin Seeds ½ tsp
- Chicken 300g
- Ginger Garlic Paste 1 tsp
- Chilli Flakes ½ tsp
- Salt 1 tsp
- Coriander Powder ½ tsp
- Red Chilli Powder ½ tsp
- Chopped Onions 1 medium size
- Mixed Bell Peppers ½ Cup
- Coriander leaves 2 tbsp
- Boiled Potatoes 500g
- Salt ½ tsp
- Coriander Leaves 1 tbsp
- 2 Eggs
- Breadcrumbs
- Oil for frying
What Makes This Recipe So Great
Cooking Pointers
- Use a non-stick pan and cook over medium heat to prevent burning while ensuring even cooking.
- Avoid overcrowding the pan to keep the fritters from steaming and becoming soggy.
Step 1
Heat some oil in a pan and toss in cumin seeds. Once they start to pop, add the minced chicken and cook for a minute or two. Stir in ginger garlic paste and cook until the chicken turns white, about 4-5 minutes.
Step 2
Add salt, chili flakes, coriander powder, red chili powder, and chopped onions. Mix everything well and let it cook for another 3-4 minutes.
Step 3
Throw in the mixed bell peppers and cook for just a minute so they stay a bit crunchy. Stir in some fresh coriander leaves, give it a good mix, then take the pan off the heat and set it aside.
Step 4
In a bowl, mash your boiled potatoes and season with salt and coriander leaves. Take a small handful, flatten it out in your palm, and spoon some of the chicken filling in the center. Shape it into a cutlet, sealing the filling inside.
Step 5
Beat the eggs in a bowl. Dip each cutlet into the egg, then coat it with breadcrumbs.
Step 6
Heat oil in a pan and fry the cutlets until they’re golden brown and crispy on both sides.
Step 7
Serve warm with your favorite sauce and enjoy!
