WholesomeCutlets
WholesomeCutlets
Ingredients
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
2 limes
salt
green chillies (optional)
For the Chutney:
2 tbsp dry grapes
1 tsp tamarind powder or paste
garam masala
salt
jeera powder
jaggery
green chilli - optional.
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,
chilli powder to taste. Add juice of 2 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.
Note:
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 ailing people.
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