Créé avec l’IA
Chinese-South Indian Fusion Masala Cutlet
45 min 590 kcal par portion Moyen
Ingrédients
4 Portions
- boiled and mashed potatoes3 medium
- roasted and mixed vegetables (carrot, beans, eggplant)1 cup
- soy sauce1 tablespoon
- tamarind paste1 teaspoon
- raw asafoetida1 pinch
- curry leaves8-10 leaves
- grated raw coconut2 tablespoons
- green chili and ginger paste1 teaspoon
- coriander powder1 teaspoon
- garam masala1 teaspoon
- saltto taste
- soft bread (soaked and squeezed)2 slices
- gram flour (for coating)1 cup
- oil for fryingas needed
Instructions
- 1
In a large mixing bowl, combine the boiled and mashed potatoes with the roasted and mixed vegetables.
- 2
Add soy sauce, tamarind paste, asafoetida, chopped curry leaves, grated coconut, green chili and ginger paste, coriander powder, garam masala, and salt to taste. Mix well to form a uniform mixture.
- 3
Add the soaked and squeezed bread slices to the mixture and combine thoroughly.
- 4
Shape the mixture into small cutlets of your desired size.
- 5
Place the gram flour in a shallow dish. Coat each cutlet evenly with the gram flour.
- 6
Heat oil in a frying pan over medium heat. Once hot, carefully place the cutlets in the oil.
- 7
Fry the cutlets until they are golden brown and crispy on both sides. Remove and drain on paper towels.
- 8
Serve hot with your choice of chutney or sauce.
