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Cutlets, Chops & Fritters (Below)
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CUTLETS, CHOPS & FRITTERS

Alu Beet

2-1/2 cups potatoes
1-1/4 cups beetroot
1-1/4 cups green peas
1 cup semolina (rawa)
2 tsp lemon juice
2 tsp cumin powder
2 tsp coriander powder
2 tsp garam masala powder
1 tsp sugar
1 tsp ginger paste
8-9 green chillies, chopped
2-3 slices of bread
juice of 1 lemon
a pinch of asafoetida
salt to taste
ghee for deep frying.

For the Batter:
1 cup flour
1 tsp chilli powder
salt to taste


Soak the bread slices in a little water and squeeze out the water. Mix coriander powder, cumin powder and chilli in a little water and set aside. Peel and mash the potatoes. Add salt, pinch of asafoetida, juice of lemon and the bread slices to the mashed potatoes and mix well.

To prepare the filling: Steam the beetroots and green peas till done. Chop the beets into small pieces. Heat three-tsp ghee in a pan and add the cumin powder, coriander powder, chilli powder and ginger paste to it. Fry for a while. Add the beetroot pieces and green peas and stir till done. Add remaining ingredients and cook till done and totally dry.

Mix all the ingredients and add a little water to make a thin batter. Divide the mashed potato mixture into small balls. Fill in the center with a little prepared filling and make into the desired shape. Dip these into the prepared flour batter. Roll them in semolina and deep fry till done. Offer hot.

Amaranth Cutlet

1 cup amaranth, popped
4 -5 boiled potatoes
cup peanuts
Handful chopped coriander leaves
2 green chillies
Ghee for frying
Salt to taste


Boil and mash potatoes. Add popped amaranth and crushed peanuts, finely chopped chillies and coriander leaves and salt to taste. Heat the frying pan and grease it well. Shape the mixture into rounds and press it in the form of a cutlet and fry it until golden brown. Can also be deep fried inghee.

Beguni Eggplant Fritters

1 (1-lb) eggplant
1 cup besan (chickpea flour)
2 teaspoons rice flour
3/4 cup water
tsp nigella (kalungi) seeds
3/4 teaspoon salt
1 cup ghee


Beat together besan, rice flour, and water in a bowl with a handheld electric mixer at high speed 6 minutes. Beat in nigella seeds and salt, then let stand, covered, at room temperature for 30 minutes. Test batter: Drop a teaspoon of it into a bowl of water. It should float, even though part may be submerged. If it sinks, batter should be beaten more, testing after each minute of mixing. Be careful not to over-beat, because that will produce a honeycomb texture, and then fritters will absorb too much ghee. Preheat oven to 250F. Cut eggplant lengthwise into 1/8-inch-thick slices, then halve each slice lengthwise, forming roughly 5- by 2-inch slices. Heat ghee in a 12-inch heavy skillet over moderate heat until hot but not smoking. Dip about 4 eggplant slices in batter, 1 at a time, letting excess drip off, and fry until browned and tender, about 1 minute on each side. (You will have just enough batter for all of eggplant.) Transfer to paper towels to drain. Keep fritters warm in 1 layer on a baking sheet in oven and fry remaining eggplant in batches in same manner.

Bengali Vegetable Fritters

2 med. potatoes
2 med. brinjals
1 raw banana, thinly peeled
1 zucchini
1 slice pumpkin, skinned and deseeded
1 cup gramflour
1 cup rice flour
1 tsp. poppy seeds
1/4 tsp. turmeric powder
1/2 tsp. chilli powder
Salt to taste
3-4 pinches soda bicarb
Ghee for frying


Wash, wipe and slice vegetables (including skins) into thick diagonal slices. Make a batter of all the other ingredients, using water as required. The batter should be able to coat the back of a spoon smooth and thick. Heat ghee for frying. Dip vegetables in batter, a few at a time. Coat with batter and fry in hot ghee, one by one. Fry fritters till light golden and crisp. Drain and serve hot with chutney and sauce. Repeat for remaining vegetables.

Bhute ke Pakode (Corn Cutlets)

6 tender cobs of corn
1 tbsp. chopped coriander
3 green chilies, finely chopped
Salt according to taste
Ghee for deep frying


Grate the corn off the cobs. Add the coriander, green chilies and salt and mix. Heat the ghee, drop a little mixture into ghee, flattening with back of spoon, and deep fry until golden. Repeat for the remaining mixture.

Bread Pakoda

10 Bread slices
2 Boiled Potatoes
4 Green Chillies
salt to taste
1 tsp red chili powder
1/4 tsp cumin seeds
Fresh Curry Leaves, sprig
tsp Turmeric Powder
Gram Flour 5-6 tblsp
Ghee for frying
1 cup Gram flour (basin)


Seive besan flour and add water, soda, chili powder and salt to it, and mix the batter like a pakoda batter. Set aside. Heat a little of ghee in a pan. Add cumin seeds and allow it to crackle then add curry leaves and finely chopped green chilies, stir. Now add boiled and mashed potatoes to it add turmeric powder and salt, mix well. Simmer for 2 minutes. Set aside. Take the bread slices and fill one slice of bread with potato filling and cover with other slice of the bread and cut this in to four equal squares. Dip this properly in the batter and deep fry in ghee till it is done.

Cabbage Paneer Cutlets

10 fresh bread slices 1 tbsp gram flour mixed with water to make a paste

For the stuffing:
1 1/2 cups grated cabbage
1 cup crumbled paneer
2 tbsp. chopped coriander
Ghee for frying
Salt according to taste


Remove the crusts from the bread and roll out the slices nice and flat. Mix together the cabbage, paneer, coriander and green chilies. Add salt. Divide the stuffing into equal portions. Put the stuffing in the corner of the bread slice and roll the slice. Seal the edge with a paste made of equal quantity of gram flour and water. Deep fry in ghee until golden.

Double Roti Ke Pakode (Bread Fritters)

1 cup Bengal Gramflour
1 Tsp Red Chilli Powder
1 Tsp Salt
3 Tbsp Chopped Coriander Leaves
Tsp Carom Seeds (Hindi Ajwain)
Water to make the Batter
4 Slices Bread
Ghee for Deep Frying


Cut the bread slices diagonally into triangles. Mix Besan with water and other spices, chopped coriander leaves and make a batter of coating consisitency. Cover and keep for 10 minutes. Heat ghee in a deep frying pan .Dip the slices in the batter one at a time and then deep fry in hot ghee till the batter gets cooked. Drain well on a tissue and repeat for all the slices.

Fenugreek Gram Flour Cutlets

Gram flour 2 cups
Hot water 2 cups
Chopped fenugreek 1 1/2 cups
Chopped ginger 1 inch
Chopped green chillies 3
Ghe 4 tbsps
Salt 1-1/4 tsps
Asofoetida 1 tsp
Chilli powder 1 tsp
Turmeric powder 1/4 tsp


Heat the ghee in pan, add the chillies and the ginger and fry till crisped. Add the flour, salt, chilli, and turmeric and fry on a slow fire till the flour is well roasted. Lower the flame, add the hot water and stir till the batter is thick and lump free. Mix in the fenugreek, and stir for a minute more. Pour and level on a greased tray. When cold, cut into squares. Shallow fry these squares in ghee till golden and crisp.

Golden Hearts

2 pounds potatoes, boiled and grated
2 cups cheese, grated
1 cup cauliflower, chopped, boiled and mashed
1 cup carrot, grated
1 cup french beans, chopped and boiled
1 cup cabbage, chopped and boiled
1 capsicum, chopped fine
3/4 cup breadcrumbs
1/4 cup groundnuts, crushed
1/2 bunch coriander leaves
1 tsp asofoetida
2 tbsp. rawa
10 raisins, chopped
8 cashewnuts, chopped fine
6 slices bread, soaked in a little water
1-1/2 inches ginger, grated
1/2 tsp. cayenne powder
Salt to taste
Ghee for frying


Mix all the ingredients well, except breadcrumbs and ghee. Divide the mixture into small portions and roll into heart shaped cutlets. Roll the cutlets in breadcrumbs. Heat ghee in a frying pan and fry the cutlets till brown.

Jackfruit Fritters

1 pound raw jackfruit pieces
Green chillies chopped 2
Ginger chopped 2 cm piece
Gram flour 1 cup
Turmeric powder cup
Red chilli powder 2 tsps
Lemon juice 2 tbsps
Chopped mint leaves cup
Chopped coriander leaves cup
Ghee for deep frying
1-1/2 tsp asafoetida
Salt to taste


Cook the jackfruit with the chillies, ginger, and a little water in a pressure cooker. Cool, drain out water and mash. Mix in the flour, turmeric, chilli powder, asafoetida, lemon juice, mint and coriander. Deep fry the small fritters in hot ghee until golden brown.

Lotus Stem Pakoda

12 pieces Lotus stem
1/4 teaspoon Soda bi-carb
1 1/2 cups Gram flour (besan)
1 pinch Soda bi-carb
1/8 teaspoon Orange coloring
1/2 teaspoon Carom seeds
1 teaspoon Cumin seeds
2 teaspoons Chili powder
1 cup Curds
Water for making batter
Ghee for frying
Salt according to taste


Wash and clean the lotus stems and cut into thin, round slices. Apply soda bicarbonate and salt on all the pieces and set aside. Combine the gram flour, a pinch of soda bicarbonate, food coloring, Carmon seeds, cumin seeds, chili powder, curds and salt with enough water to make a thick batter. Heat the ghee in a frying pan. Dip each piece of lotus stem in the prepared batter and deep fry on a low flame till crisp and brown.

Nendran Pazham Chops

Semi ripe Nendran (Banana) - 2
Green coriander chutney - 1/2 cup
Rawa - 1/2 cup
Cooked and mashed potato paste - 2 cups
Oil for shallow frying


Peel the banana and cut into 2'' long pieces (1 banana into 3 pieces). Carefully scoop out the centre of the fruit with a sharp knife to make it like a tube. Stuff the centre with the coriander chutney. Roll out the potato into strips. Wrap banana with the potato dough. Roll in rawa to coat evenly. Carefully shallow fry the banana chops in hot ghee till golden.

Nepali Black Lentil Patties (Wo)

1 cup Black lentils
1 table spoon ginger paste
1/4 teaspoon asafetida (Hing)
1/2 teaspoon Cumin Powder (Jeera)
3 tablespoon ghee
Salt to taste


Soak black lentils in water overnight. Remove black coatings by rinsing with water. Grind lentils into a paste with minimum water. Add all the spices to the lentils and mix well. Heat few drop of ghee in the pan. Put the lentil paste on the pan in small patty shape (just like pancake). Cook golden brown on both sides and serve hot.

Poha Cutlets

1 cup poha (beaten/flat rice)
1 boiled potato
2 tbsp sooji (farina)
2 bread slices
2 green chillies finely chopped
tsp Red chilli powder
Salt to taste
2 tsp. Lemon juice
1 tsp. Turmeric powder
1 tsp. Garam masala
Fresh coriander leaves
Ghee for frying


Wash the poha in running water and then put in a bowl with plenty of water. Let the poha soak up the water and become soft, then mash it. Mash the boiled potato in it and crush the bread slice in it. Add rest of the ingredients and set aside. Make small balls of the mixture, then flatten and roll in the sooji. Deep fry it on medium high flame until golden brown.

Rajma Cutlets

Kidney beans (Rajma) 1 cup
Dry red chillies 3
Cloves 2
1 inch cinnamon
2 inches Ginger
Boiled and mashed potatoes 1 cup
Thick tamarind paste 1 tbsp
Gram flour 4 tbsps
Ghee 2 tbsps
Cumin seeds 1 tsp
Bread crumbs cup
Salt to taste

For topping:
Grated cheese
Pieces of capsicum
Ghee 1 tbsp


Soak the beans for six hours. Pressure cook with minimum water along with chillies, salt, cloves, cinnamon and ginger. Cool and grind to a paste. Mix with potatoes, tamarind and flour. Heat oil and brown cumin seeds. Add the prepared paste. Cook on medium flame till the mixture leaves the side of the vessel. Cool and make balls, then flatten, or roll out and cut them with a round cutter. Roll the cutlets in breadcrumbs. Arrange cutlets on a baking tray. Sprinkle grated cheese and place a piece of capsicum in the centre. Dot with a little ghee. Bake at 200C (400 F) for 25 minutes.

Sri Lanka Potato Cakes

1 cup of coconut milk
2 medium-sized potatoes
1 teaspoon of salt
2 tblspn buttermilk
1 cup of flour
1/4 cup of sugar
1 tablespoon of butter
cold waterv a pinch of salt


Wash, peel and cube the potatoes until you have about 1-1/2 cups. Boil in salted water for 10 minutes. Drain and mash the potatoes until they're smooth. Beat the buttermilk and the flour into the potatoes, then the coconut milk, salt and sugar, and mix. Fry the cakes four cakes at a time in a little butter until golden brown on both sides.



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