Yam cutlet recipe

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 4 votes

Ratings: Rate this recipe!
on on on off off 4 - Good!

INGREDIENTS:

  1. Yam (Karunai Kizhangu) - 100 grams
  2. Gram flour - 1 cup
  3. Garlic - 7 cloves
  4. Ginger - 1 inch
  5. Fennel seed - 1 teaspoon (tsp.)
  6. Cumin seed - 1 teaspoon (tsp.)
  7. Onion - 3
  8. Coriander leaf - 20
  9. Chili powder - 1/2 tablespoon (tbsp.)
  10. Turmeric powder - 1/2 teaspoon (tsp.)
  11. Curry leaf - 8
  12. Oil - 2 tablespoon (tbsp.)
  13. Salt - 1 teaspoon (tsp.)

PREPARATION:

  1. Skin the onion and chop into fine pieces.
  2. Grind garlic, fennel seeds, cumin seeds, ginger into a blender or with a mortar and pestle
  3. Boil and cook the yam and remove skin and mash them. NOTE: you can use washed rice water instead of regular water it will reduce the tongue itchy from the yam.
  4. Make dosaibatter with gram flour, turmeric powder, salt, chili powder, 1/2 cup of water + 2 tablespoon of water.
  5. Heat oil in a pan, add chopped onion and sauté for 2 minutes.
  6. Now add the ground  paste, curry leaves and cook until raw smell is gone.
  7. Now add the mashed yam and sauté for 2 minutes.
  8. Now add the gram flour batter and sauté for until oil separates. At the end add the coriander leaf and sauté for a minute.
  9. Now divide the mixture equally, make balls and then flatten it as cutlet shown in the picture below.
  10. Heat oil in a pan and shallow fry the cutlets until golden brown on both sides. You can even deep fry if you want.

NOTES:

  1. SAMPLE CUTLET:
  2. cutlet



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