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Crunchy Polos Cutlet
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MethodClean the polos and cut it into medium sized chunks, then boil the chunks until they are soft. Do the same with the potato. Once boiled, mash the polos and the potatoes. Place a shallow pan on the stove and heat up a small quantity of oil. Once the oil is hot, add cloves, green chilli, ginger, pepper, chilli pieces, rampe and karapincha and temper them. Add the pack of Maggi Rasa Musu. Add the mashed polos and potatoes to the tempered mixture in the pan and stir well. Fashion the mixture into small balls (cutlets). Prepare the batter by mixing the batter ingredients and whisking it well. Dip the balls (cutlets) in the batter and roll them around in finely chopped papadum. Heat a deep frying pan with sufficient oil up to a high suitable frying temperature, and then fry the cutlets (a few at a time) until they are a golden crispy brown. |
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