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Peanut and Bengal gram cutlet
Published On: 17 Aug 2002
English: Bengal Gram
telugu: Sanagalu / Sanaga
kannada: Kadale / Chana
Oriya: Buta / Bata
Punjabi: Chole / Channa
for more details, click the name of the ingredient
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
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
English: Bread crumbs
tamil: rotti crumbs
malayalam: rotti podichathu
telugu: bred mukkalu
kannada: bred crumbs
hindi: roti ke tukarom
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Bengali: Laban / Noone
Grind the roasted peanuts and Bengal gram(channadal) to a coarse mixture.
To this mixture, add onions, green chillies, atta, lime juice, finely cut coriander, bread crumbs and salt.
Grate the boiled potatoes and mix it too with the above mixture.
Roll the mixture into balls, flatten a little bit and shallow fry in a pan. :- Serve it with ketchup or chutney.
I want to confirm one thing and that is chana dal which is used in this recip should be soaked in water and then made in to a fine paste or chana dal has just be ground in the mixer dry?
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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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