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Tasty cutlet with a North Indian touch
Published On: 12 Dec 2008
tamil: Keerai / Pasala Keerai
malayalam: Palak Cheera
kannada: Paalak / Kempu Baayi Basalae
hindi: Paalak / Poi
Bengali: Palang / Puin / Pui Shaakh
Marathi: Sag / Velbondi
Oriya: Poi / Palak
Punjabi: Poi / Palak
for more details, click the name of the ingredient
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
Bengali: Laban / Noone
English: Garam Masala
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
English: Bread crumbs
tamil: rotti crumbs
malayalam: rotti podichathu
telugu: bred mukkalu
kannada: bred crumbs
hindi: roti ke tukarom
Remove the paalak leaves from the stem, wash it properly, drain, chop and keep it aside.
Remove methi leaves without the thin stem, wash properly, drain it and keep aside.
:- Do not chop methi leaves.
Heat 2 tbsp of oil in a pan.
Splutter cumin seeds and saute chopped onion, ginger, green chillies and saute well by adding salt.
Add methi leaves, chopped paalak and saute till it is cooked and mixed well.
Add garam masala and chat masala and remove it from fire.
Allow it to cool.
Cook the potato, peel the skin and mash it.
Add mashed potato to the paalak-methi mixture and mix it well.
:- You can make the cutlet more tastier by adding little bread crumbs while mixing.
Mix maida with little salt and add water to make a thin batter.
Make balls out of the cutlet mix and shape it into oval shaped cutlets.
Dip the cutlets in maida batter (make sure that the batter is so thin), coat it with bread crumbs and fry it in oil.
:- Serve hot with tomato sauce.
:- Spluttering cumin seeds and adding chat masala gives a north indian taste and aroma to this cutlet. For those who don`t like this can avoid these 2 ingredients while making.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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