Suran Cutlet
by damyantiben
04 Mar 2012
This recipe has been viewed 20073 times
Suran blends with punjabi spices and gives a starter.
Suran Cutlet recipe - How to make Suran Cutlet
Preparation Time: Cooking Time: Total Time:
Makes 6 to 8 servings
For Cutlet
3/4 cup boiled and mashed yam (suran)
1/2 cup boiled and mashed potatoes
1/4 cup chopped mint leaves (phudina) leaves
1 tsp dried fenugreek leaves (kasuri methi)
2 tbsp chopped coriander (dhania)
1/2 apple , grated
2 tsp cornflour
salt to taste
For The Tempering
2 tsp ghee
2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1 tsp coriander (dhania) seeds powder
1 tsp chilli powder
1 tsp turmeric powder (haldi)
quick cooking rolled oats for coating
ghee for cooking
Method
for cutlet
for cutlet
- for cutlet
- Combine all the ingredients in bowl and mix well.
- For the tempering, heat the ghee in a small pan and add the cumin seeds.
- When the seeds crackle, add the remaining ingredients and saute for 10 seconds.
- Add this tempering to the cutlet mixture and mix well.
- Divide the mixture into 1 1/2 inch diameter cutlets and roll each cutlet into oats.
- Cook each cutlet using little ghee.
- Serve hot.
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