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Aloo-tely Delicious: Bread Cutlet Chaat – Your New Favourite Snack!

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Chef Curry Do’pyaza

Aloo-tely Delicious: Bread Cutlet Chaat – Your New Favourite Snack!

Namaste doston! Sat Sri Akal! Kem cho? Vanakkam!

Chef Curry Do’pyaza here, back in your kitchens and in your hearts with a recipe that’s so easy, so delicious, and so versatile, it’s going to become your new go-to snack. We’re diving into the wonderful world of Bread Cutlet Chaat!

This dish is a star during festive times like Diwali, Holi, and even those lazy monsoon evenings when you just crave something spicy and satisfying. It’s also a popular street food, especially in North India. Think of it as a warm hug on a plate, a burst of flavor that makes you smile.

A Little Bite of History

The Bread Cutlet, in its humble form, is said to have originated as a way to use up leftover bread. Smart thinking, right? Someone decided to mash potatoes, add spices, coat it in breadcrumbs, and fry it up. Then, the genius addition of chaat elements took it to a whole new level! A delicious, spicy, tangy level.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients:

  • For the Cutlets:
    • 4 medium-sized Aloo (Potatoes), boiled, peeled, and mashed
    • 6 slices of Bread, crusts removed and soaked in water, then squeezed dry
    • 1 medium Pyaaz (Onion), finely chopped
    • 1-2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level!)
    • 1 inch Adrak (Ginger), grated
    • 1/2 teaspoon Lal Mirch Powder (Red Chilli Powder)
    • 1/2 teaspoon Haldi Powder (Turmeric Powder)
    • 1/2 teaspoon Dhaniya Powder (Coriander Powder)
    • 1/4 teaspoon Garam Masala
    • 2 tablespoons Hara Dhaniya (Fresh Coriander Leaves), finely chopped
    • Salt to taste
    • Oil for frying
  • For the Chaat:
    • 1 cup Dahi (Yogurt), whisked until smooth
    • 1/4 cup Meethi Chutney (Tamarind Chutney)
    • 1/4 cup Hari Chutney (Green Chutney – Mint and Coriander)
    • 1/4 cup Sev (Thin Gram Flour Noodles)
    • 1/4 cup chopped Pyaaz (Onion)
    • 1/4 cup chopped Hara Dhaniya (Fresh Coriander Leaves)
    • 1/4 teaspoon Chaat Masala

Instructions:

  1. Make the Cutlet Mixture: In a large bowl, combine the mashed potatoes, squeezed bread, chopped onion, green chilies, grated ginger, red chili powder, turmeric powder, coriander powder, garam masala, chopped coriander leaves, and salt. Mix everything really well with your hands. It should form a nice, firm dough.
  2. Shape the Cutlets: Take a small portion of the potato mixture and shape it into a round or slightly flattened cutlet. Repeat with the remaining mixture.
  3. Shallow Fry: Heat oil in a pan over medium heat. Gently place the cutlets in the hot oil, making sure not to overcrowd the pan. Fry until they are golden brown and crispy on both sides. This usually takes about 3-4 minutes per side. Remove the cutlets from the pan and place them on a paper towel-lined plate to drain excess oil.
  4. Assemble the Chaat: Place 2-3 cutlets on a plate. Pour a generous dollop of whisked yogurt over the cutlets. Drizzle with meethi chutney and hari chutney. Sprinkle with chopped onion, fresh coriander leaves, sev, and a pinch of chaat masala.
  5. Serve Immediately: Enjoy your delicious Bread Cutlet Chaat while it’s fresh and the cutlets are still crispy!

Chef’s Tips for Aloo-tely Amazing Results:

  • Don’t over-soak the bread: Just a quick dip is enough. You want it to be soft but not mushy.
  • Taste and adjust the spices: Everyone has different spice preferences. Adjust the amount of green chilies and red chili powder to your liking.
  • Fry on medium heat: This ensures that the cutlets cook evenly and become golden brown without burning.
  • Don’t overcrowd the pan: Frying too many cutlets at once will lower the oil temperature and result in soggy cutlets.

Cooking it Your Way:

  • Gas Stove/Induction Stove: Follow the instructions above for shallow frying in a pan.
  • Air Fryer: Preheat your air fryer to 375°F (190°C). Lightly brush the cutlets with oil and air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
  • Oven: Preheat your oven to 400°F (200°C). Place the cutlets on a baking sheet lined with parchment paper. Lightly brush with oil and bake for 15-20 minutes, flipping halfway through, until golden brown.

Nutritional Information (Approximate per serving):

  • Calories: 300-350
  • Protein: 8-10g
  • Carbohydrates: 40-45g
  • Fat: 15-20g

Serving Suggestions:

  • Serve as a snack or appetizer.
  • Pair with a cup of hot chai (tea).
  • Make it a complete meal by adding a side of chole (chickpea curry).

Your Turn!

Now, it’s your turn to bring this delightful Bread Cutlet Chaat to life in your own kitchen. Gather your ingredients, put on some music, and enjoy the process of creating something delicious. Share this recipe with your friends and family. Let them experience the joy of this flavorful snack.

Happy cooking, and until next time, keep the flavors alive!

Chef Curry Do’pyaza, signing off!