Monsoon special: Enjoy crispy bread patties today

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Ingredients

1 – Crusty bread log
4 tbsp – Hung curd (Greek yogurt)
1 – Onion, finely chopped
3 – Green chillies, finely chopped
1 tsp – Black sesame seeds
3 tbsp – Sesame seeds (Til seeds)
½ tsp – Sugar
½ tsp – Red chilli powder
1 tbsp – Corn flour
Salt, to taste
Sunflower oil for shallow frying

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Method

*Trim the sides of the bread slices. Dip around 10 of them in water for a few second and then immediately squeeze out as much water as possible.

*Now take a bowl and mix the soggy bread with remaining slices. Mash to make a soggy dough.

*To this, add hung curd, finely chopped onions and green chillies and mix well. Sprinkle the black and white sesame seeds, sugar, red chilli powder, salt and cornflour. Mix till it forms a mixture that is wet, but can be handled.

*Let the mixture rest for 10-15. Then divide it into 12-14 equal parts and shape them into small cutlets. Grease your palms a bit so that the batter doesn’t stick.

*The cutlets shouldn’t be too thick as they then take longer to cook, and also absorb more oil. Make them thin enough to cook easily and also hold shape.

*Preheat a skillet on medium heat. Place the cutlets on the skillet, drizzle some oil on the top and cook them evenly until golden brown and crisp on both sides.

*Once done, remove the cutlets and place them on kitchen paper to drain excess oil.

*Serve the cutlets along with lime wedges, tomato ketchup or salad.

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