Generally we are confused between the choice of the health and taste. These daliya cutlets will help to create the perfect balance between these options.
Makes- 20 cutlets
Ingredients:
daliya ( cooked)- 2 cup
poha(thick)- 1/2 cup
capsicum(finely chopped)- 1 cup
carrots- finely chopped- 1/2 cup
potato- boiled and mashed – 1/2 cup
chopped green chilies- 5-6
chopped ginger- 1 tbsp
green peas(boiled)- 1/2 cup
garam masala powder – 2 tsp
aamchur powder- 2 tsp
coriander – chopped- 1/2 cup
sugar- to taste
salt- to taste
chat masala- 2 tap
dry bread crumbs/ semolina(rava) – to coat cutlets
cornflour slurry- ( 1 tsp cornflour+ 3 tsp water – thinner slurry)
oil- to shallow fry cutlets
Procedure:
Take cooked daliya ( Soak daliya in water for about 2 hours. Pressure cook it for about 3 whistles.)
Let it cool down to room temerature.
Mix poha, potato with it. Add all vegeies. Add all masalas. Mix well. If you find that these are not getting rolled, add some more binding by either adding more poha or potato.
Prepare balls out of it. Dip the balls into cornflour slurry and coat it with semolina. Give these the desired shape.
Heat the oil and shallow fry these till these get golden brown color.
Serve with the green chutney.
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