Noodle Doodle Cutlets

About Noodle Doodle Cutlets

Ingredients

• Noodles 2 cups
• Red, yellow and green capsicums, finely chopped 1 cup
• Potatoes, boiled, peeled and mashed 1 cup
• Carrots, chopped ¼ cup
• Salt to taste
• Red chilli powder 1 tsp
• Chaat masala 1 tsp
• Turmeric powder ½ tsp
• Black pepper powder to taste
• Garlic, chopped 1 tbsp
• Ginger, chopped 1 tbsp
• Green chillies, chopped 1 tsp
• Fresh coriander leaves, chopped 1 tbsp
• Oil 8 tbsps
• Schezwan sauce 2 tbsps

How to Make Noodle Doodle Cutlets (Stepwise Photos)

Method

1. Break noodles into smaller pieces and put into a mixing bowl.
2. Add mashed potatoes, the 3 coloured capsicums and carrots and mix well with your hands
3. Add salt, red chilli powder, chaat masala, turmeric powder, black pepper powder, garlic, ginger, green chillies and coriander leaves and mix well.
4. Divide the mixture into equal portions, shape each portion into a cutlet and keep them on a plate.
5. Heat oil in a non-stick pan, place the cutlets in it, a few at a time, and shallow fry turning sides, till they turn golden and crisp on each side. Drain them on absorbent paper
6. Arrange them on a serving platter and serve them hot with a bowl of schezwan sauce

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps