Cheesy Noodle Vegetable Cutlet Video by Tarla Dalal

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These tangy cutlets are just what your kids would love to see on the table when they come home hungry from school!

  

Recipe Description for Cheesy Noodle Vegetable Cutlet ( Noodles Recipe )

Preparation Time: 
Cooking Time: 
Makes 6 cutlets
Show me for cutlets


Ingredients


For The Tangy Sauce
1 tsp oil
1 1/2 tsp garlic- green chilli paste
1/2 cup tomato ketchup
salt to taste
2 tsp soy sauce
1 tsp cornflour dissolved in 1/2 cup of
2 tsp vinegar

Other Ingredients
1 cup boiled noodles
1/2 cup sweet corn kernels (makai ke dane) , boiled and coarsely crushed
1/4 cup finely chopped spring onions whites
1/4 cup finely chopped spring onion greens
1 tbsp finely chopped green chillies
salt and freshly ground to taste
1/2 cup grated processed cheese
dried bread crumbs for rolling
oil for deep frying

Method
For the tangy sauce
  1. Heat the oil in a non-stick pan, add the garlic-green chilli paste and sauté on a medium flame for 30 seconds.
  2. Add all the remaining ingredients, mix well and cook on a medium flame for 4 to 5 minutes, or till the sauce thickness, while stirring continuously. Keep aside.

How to proceed
  1. Combine the noodles, sweet corn kernels, spring onion whites, spring onion greens, green chillies, salt, pepper and cheese in a bowl and mix well.
  2. Divide the mixture into 6 equal portions and shape each portion into a circle of 75 mm. (3”) round.
  3. Roll the cutlets in bread crumbs till they are evenly coated from both the sides.
  4. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper.
  5. Serve immediately with tangy sauce.
RECIPE SOURCE : NoodlesBuy this cookbook