Ingredients:
2 cups medium thin Beaten Rice / Avalakki
3 medium sized Potatoes
1/2 cup frozen Green Peas
2 - 3 Green Chillies
1 medium sized Onion
1/2 - 3/4 tsp Ginger Garlic paste
Pinch of Asafoetida powder
1/2 - 1 tsp Chilly powder
3/4 tsp Turmeric powder
1.5 tsp Chat Masala
1/2 tsp Garam Masala
1/4 tsp Cumin seed powder
1/4 tsp Coriander seed powder
1/2 tsp dry Mango powder / Amchoor powder or 1 tsp fresh Lime Juice
10 - 12 strands of Coriander leaves
1 tsp dried Fenugreek leaves / Kasuri Methi
Salt to taste
1/2 cup Rice flour
1/4 cup Bombay Rava / Fine Semolina
8 - 10 tsp Oil
Recipe:
Put potatoes in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off, immediately take off the potatoes from the cooker and keep them aside. Once they come to room temperature remove the outer cover and mash them as shown in the picture.
Wash the medium thin beaten rice in water, drain the water and keep it aside.
Chop the coriander leaves, green chillies, onion into small pieces as shown in the picture below.
Put 3 - 4 tsp oil in a thick bottomed vessel/pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in low flame. Add chopped green chillies, asafoetida powder, chopped onion and fry them for about 2-3 mins in medium / low flame. Add dried fenugreek leaves, chopped coriander leaves, 1/2 tsp of turmeric powder, salt and mix them well.
Add frozen green peas and mix them well. Cook them well by covering the lid.
Add cumin seed powder, coriander seed powder, garam masala, chilly powder, chat masala salt and mix them well. Fry them for about 2-3 mins in medium/low flame.
Add mashed potatoes and soaked beaten rice and mix them well.
Take little amount of prepared masala and make lemon sized balls as shown in the picture below.
Put rice flour, semolina, 1/4 tsp turmeric powder, pinch of asafoetida powder, salt and mix them well.
Pat the cutlet balls into medium thick round shapes and roll them in above rice flour, semolina mixture as shown in the picture below.
Sprinkle 1-2 tsp oil in a nonstick pan and heat. Place the patties as shown in the picture below.
Shallow fry both the sides of patties in medium flame for about 4-5 mins as shown in the picture below.
Serve hot along with green mint chutney and tomato ketchup. The above mentioned ingredients will serve around 15 Cutlets.
2 cups medium thin Beaten Rice / Avalakki
3 medium sized Potatoes
1/2 cup frozen Green Peas
2 - 3 Green Chillies
1 medium sized Onion
1/2 - 3/4 tsp Ginger Garlic paste
Pinch of Asafoetida powder
1/2 - 1 tsp Chilly powder
3/4 tsp Turmeric powder
1.5 tsp Chat Masala
1/2 tsp Garam Masala
1/4 tsp Cumin seed powder
1/4 tsp Coriander seed powder
1/2 tsp dry Mango powder / Amchoor powder or 1 tsp fresh Lime Juice
10 - 12 strands of Coriander leaves
1 tsp dried Fenugreek leaves / Kasuri Methi
Salt to taste
1/2 cup Rice flour
1/4 cup Bombay Rava / Fine Semolina
8 - 10 tsp Oil
Recipe:
Put potatoes in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off, immediately take off the potatoes from the cooker and keep them aside. Once they come to room temperature remove the outer cover and mash them as shown in the picture.
Wash the medium thin beaten rice in water, drain the water and keep it aside.
Chop the coriander leaves, green chillies, onion into small pieces as shown in the picture below.
Put 3 - 4 tsp oil in a thick bottomed vessel/pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in low flame. Add chopped green chillies, asafoetida powder, chopped onion and fry them for about 2-3 mins in medium / low flame. Add dried fenugreek leaves, chopped coriander leaves, 1/2 tsp of turmeric powder, salt and mix them well.
Add frozen green peas and mix them well. Cook them well by covering the lid.
Add cumin seed powder, coriander seed powder, garam masala, chilly powder, chat masala salt and mix them well. Fry them for about 2-3 mins in medium/low flame.
Add mashed potatoes and soaked beaten rice and mix them well.
Take little amount of prepared masala and make lemon sized balls as shown in the picture below.
Pat the cutlet balls into medium thick round shapes and roll them in above rice flour, semolina mixture as shown in the picture below.
Sprinkle 1-2 tsp oil in a nonstick pan and heat. Place the patties as shown in the picture below.
Shallow fry both the sides of patties in medium flame for about 4-5 mins as shown in the picture below.
Serve hot along with green mint chutney and tomato ketchup. The above mentioned ingredients will serve around 15 Cutlets.
