Ingredients:

• For white sauce :
• 2 tsp- Butter
• 4 tsp – All-purpose flour / Maida
• 3/4 cup – Milk
• For cutlets :
• 1 big cup – Boneless Chicken
• 3 tbsp – Boiled peas
• 3 tbsp – Green pepper
• 4 – Green chillies, finely chopped
• 1/2 – Carrot, chopped
• 1/4 – Onion, chopped
• 1/4 tsp – Pepper powder
• 2 slices – White bread
• A few sprigs – Coriander leaves, finely chopped
• A pinch – Cumin powder
• 1 tsp – Salt
• 2 – eggs
• 5-6 tbsp oil for frying

Method:

1. For white sauce :
2. Heat 2 tsp of butter in a pan.
3. Add 4 tsp of maida, and mix well.
4. Turn off the gas and slowly add milk, stirring until thick.
5. For cutlets :
6. Shred the chicken.
7. Add boiled peas, green pepper, chopped green chillies, chopped onion to the white sauce.
8. Mix pepper powder, cumin powder and salt .
9. Add chopped carrots and coriander leaves.
10. Soak bread slices in warm water. Squeeze out excess water and crush them. Add to the mixture.
11. Beat 2 eggs, add a pinch of salt and keep aside.
12. Make round flat cutlets of the mixture. Dip them in the beaten eggs and shallow fry in a pan until golden brown.
13. Serve with tomato sauce/ chilli sauce.

Recipe courtesy of Motiwala zakiya