Sindoori Cutlet

Ingredients: Makes 12-14 cutlets

1 cup rice flour

1 carrot shredded

2 cups water

½ cup curd

1 ½ tablespoon corn flour

Few strands saffron

Salt to taste

Red chilli powder to taste

Pinch each of garam masala, coriander powder and aamchoor.

1 tablespoon kasuri methi

4 slices of garlic finely chopped

Oil, to deep fry the cutlets.

Recipe:

In a sauce pan, add 1 cup water and bring it to a boil and then lower the heat to minimum. Add rice flour, stir it continuously. Flour will absorb the water instantly, but still keep stirring it. When water has been completely mixed with the flour, mix half cup of water and curd together and add to the flour. Stir again till this thin curd is absorbed by the flour nicely. After a couple of minutes, the flour will start to come together and will bind into dough. When that happens, turn the flame off and take the dough out into a bowl.

In the same pan add remaining half cup of water and heat it. Add saffron and let it simmer for a minute. Then add this to the dough. With the help of a whisk mix the dough nicely.

Now add all the remaining ingredients together and mix nicely.

With the help of spoons make small cutlets and fry them till golden brown.

Serve them hot with cold mint chutney.

Note:

Dry the shredded carrot onto a kitchen towel before adding to the dough.

Preferably use a non-stick pan to prepare the dough.

Be innovative and use these cutlets as koftas in the gravy of your choice.