Pasta Cutlet


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Pasta Cutlet
Pasta is an Italian food. It has worldwide demand at present. For this it is included in the food menu of standard hotels and restaurants. Now see how and with what ingredients this Pasta Cutlet can be prepared at home.
Servings
Ingredients
  • 250 gm Pasta [Spaghetti or noodles can be used alternatively instead of Pasta.]
  • 1 tsp Onion powder [Alternatively Onion paste or finely chopped onion can be used instead of onion powder.]
  • 1 tbsp Flour [Alternatively pulse powder or corn starch can be taken instead of flour.]
  • As needed Salt
  • 1 tbsp Chopped Coriander leaves [Quantity can be increased or decreased asper taste]
  • 1 tsp Chopped Green chilli [Quantity can be increased or decreased asper taste]
  • 2 tbsp Oil [For frying the cutlets]
  • 1 pc Egg [Medium size]
Servings
Ingredients
  • 250 gm Pasta [Spaghetti or noodles can be used alternatively instead of Pasta.]
  • 1 tsp Onion powder [Alternatively Onion paste or finely chopped onion can be used instead of onion powder.]
  • 1 tbsp Flour [Alternatively pulse powder or corn starch can be taken instead of flour.]
  • As needed Salt
  • 1 tbsp Chopped Coriander leaves [Quantity can be increased or decreased asper taste]
  • 1 tsp Chopped Green chilli [Quantity can be increased or decreased asper taste]
  • 2 tbsp Oil [For frying the cutlets]
  • 1 pc Egg [Medium size]
Instructions
  1. At first heat water in a pot properly and add Pasta to hot water. Boil Pasta for 12 to 15 minutes and after boiling drain off water by staining it. Taking the Pasta in a bowl add chopped coriander leaves, flour, onion powder, chopped green chilli, salt asper taste and egg one by one. Now mix all these ingredients by hand in such a manner that spices be intermixed with Pasta.
  2. Heat 2 tbsp oil in a pan and give Pasta in hot oil as cutlet form. Fry lower part of the cutlet for 2 to 3 minutes in this way. After frying well of the lower part capsize the cutlet to fry its upper part for another 2 to 3 minutes similarly. If needed it is to fry capsizing for further 2 or 3 times likewise formerly done.
  3. When both the sides of the cutlets turn to be light golden brown color put them out of the flame.
  4. Cutlets so prepared easily at home can be served in a serving plate. It is highly tasteful to eat with any kind of sauce or ketch up and even to eat individually it is palatable too.
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