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Bushra from Karak
Ingredients
  1. INGREDIENTS
  2. 1.5 cups macaroni boiled
  3. 1 potato boiled
  4. 1/2 cup capsicum chopped
  5. 1/2 cup sweet corn American
  6. 1/4 cup bread crumbs
  7. 1 green chilli
  8. 1/2 teaspoon chili powder red
  9. 1/2 teaspoon amchur powder
  10. 1/2 teaspoon chaat masala
  11. 1 teaspoon mixed herbs
  12. to taste salt
  13. Oil for shallow frying
  14. bread crumbs for coating
Method
  • Boil macaroni with a pinch of salt and oil. Boil till it gets cooked but firm to the bite i.e al dente. Strain the water and keep the macaroni aside.
  • Take a big mixing bowl and mash Macaroni using your hands or you can use a mixer blender or those veggie choppers.
  • Add boiled mashed potato and green chillies. Keep the quantity of potato less than macaroni as we want to have less taste of potato.
  • Now add chopped capsicum and American sweet corn. If you want you can mash the sweet corn and then add it. I have used the corn kernels. It's better to mash, otherwise they start falling from the tikkis/cutlets.
  • Add mixed herbs, you can add oregano, red chilli flakes or any herb of your choice.
  • Add salt, red chilli powder, chaat masala and amchur powder. You can add all these according to your taste.
  • Finally add the bread crumbs.
  • Mix everything well and make round tikkis of it. Coat the tikki/cutlets with bread crumbs.
  • Heat oil in a non stick tava and shallow fry these tikkis for about 8-10 minutes on low heat.
  • Cook them from both the sides till you see a beautiful golden brown colour.
  • Serve them with tomato ketchup or any chutney of your choice.
  • Tada! Macaroni Cutlets are ready.
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