Yam cutlet recipe
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Let see how to Cook authentic tamil food Yam cutlet recipe from scratch by following Step By Step instructions..
By indiantamilrecipe.com |
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INGREDIENTS:
- Yam (Karunai Kizhangu) - 100 grams
- Gram flour - 1 cup
- Garlic - 7 cloves
- Ginger - 1 inch
- Fennel seed - 1 teaspoon (tsp.)
- Cumin seed - 1 teaspoon (tsp.)
- Onion - 3
- Coriander leaf - 20
- Chili powder - 1/2 tablespoon (tbsp.)
- Turmeric powder - 1/2 teaspoon (tsp.)
- Curry leaf - 8
- Oil - 2 tablespoon (tbsp.)
- Salt - 1 teaspoon (tsp.)
PREPARATION:
- Skin the onion and chop into fine pieces.
- Grind garlic, fennel seeds, cumin seeds, ginger into a blender or with a mortar and pestle
- 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.
- Make dosaibatter with gram flour, turmeric powder, salt, chili powder, 1/2 cup of water + 2 tablespoon of water.
- Heat oil in a pan, add chopped onion and sauté for 2 minutes.
- Now add the ground paste, curry leaves and cook until raw smell is gone.
- Now add the mashed yam and sauté for 2 minutes.
- Now add the gram flour batter and sauté for until oil separates. At the end add the coriander leaf and sauté for a minute.
- Now divide the mixture equally, make balls and then flatten it as cutlet shown in the picture below.
- 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:
- SAMPLE CUTLET:
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