Cutlet and panipuri have been my all-time favourite bandi or roadside snacks. Whenever I am asked to choose between the two I would reluctantly pick one only out of the awkwardness of being labelled a hogger! So one day it hit me to blend the best of both dishes into one and see if it tastes that good. To my surprise, it tasted even better. Here’s how I did it:

 

Ingredients:

Panipuri shells

For the filling (cutlet):

2 potatoes – boiled

½ cup Corn – boiled

1 Capsicum and onion – chopped

For the flavoured water:

Tomato ketchup

Chaat masala

Coriander powder

 

Method:

Cutlets:

• Peel and mash the potatoes along with salt and  pepper

• Add all the vegetables and pat the dough into a flat shape

• Heat 2 teaspoons of oil in a non-stick pan and roast the cutlet for 2 minute on each side

• Cut into small pieces once cool

Flavoured water:

• Mix ketchup, chaat masala and coriander powder in water such that the mixture is dilute and at the same time not too runny

Puris:

• Take a crisp puri and stuff the cutlet fragments and add some flavoured water just before serving

 

*Tip*    

Home-made puris can be flavoured with garam masala to give some spice

 

Tags:

#panipuri       #cutlet       #reinvention       #vegetables       #ketchup       #snack #chaat       #masala