20171028_214916
0
6 Servings ~ 30 minutes
  • 1 pack any noodles
  • 4 cups water
  • 2 medium potato, boiled & mashed
  • 3 tbsp peas, boiled
  • 3 tbsp corn, boiled
  • 2 tbsp coriander leaves
  • ½ tsp kashmiri red chilli powder
  • ½ tsp dry mango powder
  • salt to taste
  • 1 pack noodles masala powder
  • 1 Egg
  • ½ cup bread crumbs

Noodles Cutlet

Noodles is one of the comfort foods for many. It some times happen that there are some noodles leftover as well. I had some left over noodles made for breakfast. I had read about this simple and delicious snack in in a magazine. I made this and waa a hit with my son and his friends. One of his friends got his mom call for the recipe.

Here goes it...

Method:

To a mixing bowl add the mashed potatoes, boiled peas, boiled corn and coriander leaves.
Now add in Kashmiri chilli powder, dry mango powder, salt to taste and 1 pack noodles masala powder.
Mash and mix together making sure everything is combined well.
Now add in boiled noodles.
Mix well without mashing noodles.
Either beat an egg seasoned by salt and pepper or for a vegetarian version prepare a lump free maida batter by combining 2 tbsp maida, 2 tbsp corn flour, ¼ tsp crushed pepper, salt to taste and ½ cup water and keep aside.
Prepare a small ball sized patties greasing hand with oil.
Now dip in prepared maida paste or beaten egg to cover all sides.
Next coat with bread crumbs all sides.
Now deep fry or pan fry in hot oil on medium flame till it turns golden brown.
Serve hot with tomato sauce.

Notes:

Eggs and bread crumbs can be directly incorporated to noodles mixture for an easier version.

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