Parsi Papeto Cheese Cutlet | How to make Parsi Special Papeto Cheese Cutlet | Chef Varun Inamdar - video Dailymotion

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Snacks Recipe | Quick & Easy | Parsi Special Cutlet Recipe | Parsi Papeto Cheese Cutlet | How to Make Parsi Special Pateto Cheese Cutlet | Papeto Cheese Cutlet Recipe | Cheese Cutlet Recipe | Potato Cheese Cutlet Recipe | Cheese Cutlet Recipe | Potato Recipes | Cutlets | Cutlet Recipe | Cutlery | Cheese Cutlet Recipe | Cheese Cutlet Recipe Food Fusion | Potato Cheese Cutlets Food Fusion | Instant Potato Cheese Balls Cutlet Recipe | Potato Corn Cheese Cutlet | Rajshri Food  Learn how to make at home with our Chef Varun Inamdar  Ingredients: 500 gms Potatoes (boiled)                                                                  ¼ cup Coriander Leaves (chopped)                                                                    ⅛ cup Mint Leaves (chopped)                                                                    2 Green Chilies (chopped)                                                                   ½ tsp Raw Mango Powder                                                                                                                                          Salt to taste                                                                   1 tbsp Lemon Juice                                                                    3 Cheese Cubes (cut into small cubes)                                                                   ½ cup Semolina                                                                                                                                                Oil (for shallow frying)

Transcript

00:00 Potatoes are quintessentially an important part of Parsi food culture.

00:04 When you talk about potatoes there are innumerous recipes specially in Parsi cuisine.

00:09 Today's recipe is not typically Parsi but it has an influence of the culture

00:15 and reminiscent of Gurdwara.

00:17 This recipe is a 'Papetana Cutlet' with lots of cheese.

00:21 Let's begin with potatoes, these are of course potatoes which are washed,

00:25 fresh or cooked, peeled and now crushed.

00:29 So, let's begin with the process of crushing the potatoes.

00:31 To this crushed potato, let's add in chopped Coriander leaves.

00:43 Finely chopped Mint leaves.

00:45 Green Chillies, as per the spice that you can take and enjoy.

00:49 Moving on to Amchur.

00:51 Salt as required.

00:54 And finally, juice of a lemon.

00:57 And now, let's mix all of this together.

00:59 The next step is to pinch in lemon sized balls, like so.

01:09 A little bit of a cavity for the block of cheese to sit in comfortably.

01:16 Let's cover this up.

01:18 And roll this back.

01:23 Press this slightly.

01:25 Once this shape is done and ready, take some Semolina and dab this in like so.

01:31 You can also roll this to get a nice little crusted cutlet.

01:37 Similarly, let's make some more.

01:40 Our Potato Cheese Cutlets are made and ready.

01:42 At this stage, you can fry these directly or you can also actually place these in the deep freezer

01:48 and fry these whenever you wish.

01:50 These stay perfectly well for more than 3 months.

01:53 And you can also store them in the freezer for up to 3 months.

01:56 And then, you can eat them.

01:57 And if you like, you can also make this at home.

02:00 And if you like, you can make this at home.

02:02 And if you like, you can make this at home.

02:04 And if you like, you can make this at home.

02:07 These stay perfectly well for more than 3 months untouched.

02:10 When you want to actually fry them, do not bring them out and thaw them.

02:14 Straight from the freezer, this can actually lay in hot oil.

02:18 And it fries perfectly well.

02:19 Just ensure that it fries right up to the centre.

02:23 Because it has cheese, of course it is going to ooze out, it's going to be nice, hot and molten.

02:28 But the idea is to ensure that of course the ice gets thawed, but it also cooks within.

02:33 Just ensure that the flame is always medium.

02:37 You do not keep the flame high because one, you don't want it to burn on the outside.

02:40 And stay uncooked within.

02:42 However, there is no issue about the cooking because the potatoes are cooked.

02:45 The other ingredients are also perfectly cooked.

02:47 But the ice is going to play a major role.

02:51 The next step is to add in some oil in a hot pan.

02:54 And fry these on both sides.

02:57 [Music]

03:03 [Music]

03:30 With this, our Potato Cheese Cutlets, Parsi style are done and ready.

03:34 [Music]

03:43 Mmm... just about perfect.

03:45 Tangy of course from the Amchoor and the Lemon.

03:48 Minty, lots of Coriander and lots of Cheese.

03:52 Make this for family, make this for friends and trust me, this is amazing when served with Tomato Ketchup.

03:59 Thank me later. Bye for now.

04:01 [Music]

Parsi Papeto Cheese Cutlet | How to make Parsi Special Papeto Cheese Cutlet | Chef Varun Inamdar

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