Yam Cutlet With Mint Chutney

For Cutlet

In a bowl, mix together 1 tbsp bread crumbs, 1 tsp ginger garlic paste, 1 tsp ajwain, 1 tsp grated dry coconut, 1/4 tsp salt, 1/4 tsp red chili powder, 1/4 tsp haldi, 1/4 tsp mango powder and 1/2 cup boiled diced yam. Mix.

Now add 1 tsp coriander leaves, 1 tsp Nestlé A+ Curd, 1 tbsp suji and give it a mix.

Shape them into cutlets and heat 2 tsp oil in a pan.

Shallow fry till light brown and well cooked.

For Mint Chutney

In a blender, add 3 tsp chopped pudina, 1 tsp coriander leaves, 1/8 tsp chopped green chili, 1/8 tsp salt, 1/2 tsp chopped garlic, 1 tsp chopped ginger, 1/4 tsp jeera, 1/2 tsp amchur, 2 tbsp chopped onions, 1 tbsp Nestlé A+ Curd and blend well.

Give a Nestle Twist by adding white sesame seeds.

Serve hot cutlets with fresh mint chutney.