Yam cutlet recipe

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.