Prawn Cutlet of Mitra Cafe.....
The whiff of the cutlets and fries is so inviting that you can't but stop yourself to have some......
Mitra Cafe, the famed north kolkata cafe, which is more than a 100 yrs old, is located near the Sova Bazar Crossing.
This 26 seater eatery is always packed with people all through the year. It opens its doors very early around 7 am so on a rainy week end or a chilly winter day you can treat yourself to a spicy, crunchy Prawn Cutlet or a Diamond Fry or a Chicken Cutlet or a Fish Roll.......
I tried to replicate these after viewing a television program ....
Ingredients I used.....
Prawn, Ginger Paste, Onion Paste, white vinegar, Tomato ketchup, Mint paste, eggs, Refined flour, gram flour, corn flour, Salt, sugar.
Method used.....
Take large prawns. Wash and devein. The tail of the prawn is important so do not discard.
Mix ginger, onion, white vinegar, tomato ketchup and mint leaves together and make a paste.
Cut the prawns carefully and flatten. Spread on a dish and coat with the marinate in the paste. Season with salt and pepper.
Coat the prawns with a mixture of eggs, refined flour, gram flour, corn flour and sugar.
Deep fry till crisp. Serve with sauces or chutneys and salad.
The whiff of the cutlets and fries is so inviting that you can't but stop yourself to have some......
Mitra Cafe, the famed north kolkata cafe, which is more than a 100 yrs old, is located near the Sova Bazar Crossing.
This 26 seater eatery is always packed with people all through the year. It opens its doors very early around 7 am so on a rainy week end or a chilly winter day you can treat yourself to a spicy, crunchy Prawn Cutlet or a Diamond Fry or a Chicken Cutlet or a Fish Roll.......
I tried to replicate these after viewing a television program ....
Ingredients I used.....
Prawn, Ginger Paste, Onion Paste, white vinegar, Tomato ketchup, Mint paste, eggs, Refined flour, gram flour, corn flour, Salt, sugar.
Method used.....
Take large prawns. Wash and devein. The tail of the prawn is important so do not discard.
Mix ginger, onion, white vinegar, tomato ketchup and mint leaves together and make a paste.
Cut the prawns carefully and flatten. Spread on a dish and coat with the marinate in the paste. Season with salt and pepper.
Coat the prawns with a mixture of eggs, refined flour, gram flour, corn flour and sugar.
Deep fry till crisp. Serve with sauces or chutneys and salad.
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