Khoya cutlets Recipes

How to Prepare / Make / Cook - Khoya cutlets ?

¼ kilo potatoes, boiled, peeled and mashed. 1 turnip. 50 grams peas. 50 grams French beans. 2 carrots. 1 onion, minced. 4 green chillies, minced. 1 small bunch finely sliced coriander leaves. A few very finely sliced mint leaves. 1 inch piece ginger, minced. 1 tblsp roasted and ground cumin seeds. 2 cups fine bread crumbs. 3 slices of bread, trimmed, soaked in milk and squeezed dry. Salt to suit the taste.

For filling: 125 grams khoya. 25 grams each of almonds, pistachios and cashewnuts and raisins. ¼ tsp. Essence of saffron.

Steam-cook turnips, peas, French beans and carrots and mash to a smooth paste. Then mix with all the rest of the ingredients with the exception of crumbs and knead to a very smooth mixture. Heat 2 tblsps. Fat or ghee and fry khoya to a golden colour. Remove from fire and mix in the nuts after grinding them to a paste. Add raisins, salt to taste and saffron. Divide the potato mixture and the filling into equal parts. Shape the potato mixture into cups, fill with the filling bind the edges together and shape into smooth rounds. Roll in crumbs and shallow fry to a golden brown colour. Drain and serve hot.