After two consecutive sweet kind, (desert / confectionery) Thought of something spicy and crispy non-continental.
Cutlets are the most preferred vegetarian starter for the gathering. Usually, cutlets are shallow fried but, I wanted to bake the same cutlet mixture, stuffed in-between the onion rings. I must say, baked onion rings turn out well with good texture and taste.
Ingredient – one big size onion {cut into (horizontally) ring shape about 1 inch thickness} ; one boiled (med-size) potato ; 1 cup of finely chopped mix vegetables (carrots, capsicum, cabbage, green peas ) ; One (small) onion finely chopped ; one green chilli ; 1 tsp of ginger garlic paste ; 1 tsp of chilli powder ; salt to taste ; 1 tsp of lemon juice ; chopped coriander leaves ; 1 /2 cup milk ; all purpose flour for dusting ; bread crumbs ; 1tbsp of coconut oil
In pan pour oil and fry the finely chopped onion till light pink in color then add green chilli, ginger garlic paste, vegetables and stir for while. Add chilli powder, salt, mashed potato and continue to stir in low flame till all blend together. Switch off the flame and squeeze a lemon and sprinkle chopped coriander leaves and keep aside.
Place the onion ring on the greased baking tray and fill the onion ring about 2 tbsp of potato filling. Press firmly the stuffing sits inside the onion ring. Keep the tray into the fridge for about 30 -40 min.
Remove the tray from the fridge and dip the onion ring along with stuffing into the milk and into the all purpose flour and again into the milk and into the bread crumbs. Just make sure the flour and bread crumbs coats well and uniformly.
Transfer the baking tray into 180°c pre heated oven till it becomes brown in colour. Turn the rings and bake again till (other side) it becomes brown.
Remove from the oven and brush with melted butter both side and sever hot.
