- big potatoes - 6
- channa dhal - 1 small cup
- 5 bunches palak leaves
- 3 carrots
- 3 medium sized onions
- garam masala
- rusk powder
- fine semolina (little)
- chilli powder
- 1 lemon
- green chillies (optional)
- salt
- For the Chutney:
- 2 tbsp dry grapes
- 1 tsp tamarind powder or paste
- garam masala
- jeera powder
- jaggery
- green chilli - optional.
- salt
- Oil for shallow fry
Method:
- Soak channa dhal for six hours before preparing cutlet.
- Pressure cook potatoes with little water, at the same time pressure cook washed palak leaves without water.
- Cook till softly done, drain water from both potatoes and palak (palak will collect lot of water while steam cooking)
- DO NOT THROW THE WATER AWAY.
- Drain palak and potatoes very well, peel and mash potatoes in to a bowl.
- Grind palak with channa dhal to a smooth paste without adding water.
- Grate carrots, cut onions finely and fry in little oil, add all these to mashed potatoes, add garam masala, salt, chilly powder to taste.
- Add juice of 1 limes, (green chilli) mix very well.
- If mixture turns a little watery add fine semolina to turn the mixture to a thick paste.
- Shape to cutlets, roll in rusk powder and shallow fry on dosa griddle with oil till done.
Notes:
- The cutlets retain good shape and taste even without oil.
- So the oil used while Cooking may be varied depending on the age of the person who eats.
- Oil need not be used at all for old people.
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