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1
Prepare vegetables by cutting onion, carrot, green beans, and cabbage into rough pieces. Use a food processor to coarsely chop the mixed vegetables separately from the onion.
2
Heat 2 tsp butter and 1 tsp oil in a pan. Add a pinch of cumin, then sauté the chopped onion until lightly softened.
3
Add 2 tsp ginger-garlic-chilli paste and cook gently for 1 minute. Add the chopped mixed vegetables and a pinch of salt. Cook on high heat for 1-2 minutes to release moisture while maintaining texture.
4
Transfer cooked vegetables to a large bowl to cool. Cut chicken breast along the grain into pieces, then gently poach in room temperature water.
5
Bring water to a gentle simmer over medium heat, then cover and turn off heat. Let rest for 10 minutes. This poaching technique ensures tender, juicy chicken without drying it out.
6
Drain the chicken, reserving the stock. While still warm, shred the chicken by hand along the grain into fine strands.
7
In the same pan, melt 1 tbsp butter, add 1 tbsp maida flour. Cook gently over low heat for 5-6 minutes until sandy in texture. Gradually add about 150 ml of reserved stock, stirring continuously to prevent lumps.
8
Prepare the potato mixture: grate the boiled and cooled potato using the finest grater. Add the shredded chicken to the vegetables bowl, along with the warm sauce, grated potato, and 1 cube of grated cheese (optional).
9
Mix all ingredients thoroughly with a spatula until well combined. Taste and adjust seasoning with salt, freshly ground black pepper (about 0.5 tsp), and fresh coriander.
10
Divide the mixture into portions of approximately 50g each. Gently shape into flat oval or patty shapes. Place on a butter-paper-lined plate or tray. Refrigerate for 15-20 minutes or longer to set.
11
Set up coating station: Place seasoned maida flour in one bowl. Beat 2-4 eggs with salt and pepper in another bowl. In a third bowl, crush fine vermicelli by rubbing between fingertips.
12
Remove cutlets from fridge. Coat lightly in seasoned flour. Using a fork, dip into egg mixture, turn gently to coat both sides. Carefully place into crushed vermicelli, gently pressing with fingertips to adhere. Do not press hard.
13
Make green chutney: In a food processor, combine 2 cups fresh coriander, 1 cup fresh mint leaves, tamarind, 3 garlic cloves, 1 inch ginger, 3 green chillies, salt, 1 pinch black salt, ice, and water. Grind until smooth and bright green.
14
Add enough oil to a frying pan so cutlets are partially submerged. Heat oil to 165°C (moderately hot). Do not overcrowd the pan; fry 3-5 cutlets at a time.
15
Fry cutlets over medium-high heat until both sides are golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on a sieve.
16
Plate the fried cutlets and serve with the fresh green chutney. The interior should be soft, creamy and moist while the exterior is crispy.
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