Cheesy Chutney Cutlets

These cheesy Chutney Cutlets are a must try this ramzan. Make sure you go easy on the chilies to avoid heartburn. Share your version of this recipe using #NoMoreHeartburn #HappyCookingToYou #FoodFusion

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  • Hari mirch (Green chillies) 6-7
  • Podina (Mint leaves) 1 Cup
  • Hara dhania (Fresh coriander) 1 Cup
  • Namak (Salt) 1/4 tsp or to taste
  • Zeera (Cumin seeds) 1 tsp
  • Pani (Water) 2-3 tbs or as required
  • Cheddar cheese grated ½ Cup
  • Mozzarella cheese grated ½ Cup
  • Chicken boneless cubes ½ kg
  • Namak (Salt) 1 tsp or to taste
  • Garam masala powder 1 tsp
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Haldee powder (Turmeric powder) ½ tsp
  • Lehsan paste (Garlic paste) ½ tbs
  • Adrak paste (Ginger paste) ½ tbs
  • Anday (Eggs) 2
  • Namak (Salt) 1/4 tsp or to taste
  • Sawaiyan (Vermicelli) crushed as required
  • Safed til (Sesames seeds) 1 tbs
  • Cooking oil for frying


In chopper,add green chillies,mint leaves,fresh coriander,salt,cumin seeds,water and chop well.

Take out in a bowl,add cheddar cheese,mozzarella cheese,mix well & set aside.

In chopper,add chicken boneless cubes,salt,garam masala powder,red chilli powder,turmeric powder, garlic paste,ginger paste and chop well.

Grease hands with oil,take a mixture (50g) and make a ball.

Again grease hands with oil and spread mixture on your palm,add prepared greens mixture,cover the filling and make cutlets of equal sizes (makes 10).

In bowl,add eggs,salt and whisk well.

In bowl,add crushed vermicelli,sesame seeds and mix well.

Now dip cutlets into beaten eggs and coat in crushed vermicelli.

In frying pan,heat cooking oil and fry cutlets from both sides until golden brown.

Can be stored in freezer for up to 2 weeks.

Recipe By: Kanwal Mohsin

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