Ingredients with Measurements:
- 2 cups boiled and mashed potatoes
- 1 cup boiled and mashed bamboo shoots (tama)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- 1 cup bread crumbs
- Oil for frying
Special Equipment Needed:
- A large mixing bowl
- A frying pan
Step-by-Step Instructions:
1. In a large mixing bowl, combine the mashed potatoes, bamboo shoots, ginger-garlic paste, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix well.
2. Take a small portion of the mixture and shape it into a cutlet.
3. Roll the cutlet in the bread crumbs until it is coated evenly.
4. Heat oil in a frying pan over medium heat.
5. Once the oil is hot, add the cutlets to the pan and fry until they are golden brown on both sides.
6. Remove the cutlets from the pan and place them on a paper towel to absorb any excess oil.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes 10-12 cutlets
Nutritional information:
- Calories: 150 per cutlet
- Fat: 5g
- Carbohydrates: 23g
- Protein: 3g
Substitutions for ingredients:
- Instead of bamboo shoots, you can use boiled and mashed peas or corn.
Variations:
- You can add chopped onions and green chilies to the mixture for added flavor.
Tips and Tricks:
- Make sure the oil is hot before adding the cutlets to the pan to ensure they cook evenly.
- If the mixture is too wet, add more bread crumbs to help it hold its shape.
Storage Instructions:
- Store the cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the cutlets, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the cutlets on a platter with a side of chutney or ketchup.
Garnishes:
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Serve with a side of steamed rice or naan bread.
Suggested Side Dishes:
- Cucumber raita
- Mixed vegetable curry
Troubleshooting Advice:
- If the cutlets are falling apart while frying, add more bread crumbs to the mixture to help it hold its shape.
Food Safety Advice:
- Make sure the potatoes and bamboo shoots are fully cooked before using them in the recipe.
Food History:
- Alu Tama Cutlets are a popular snack in Nepal and are often served during festivals and celebrations.
Flavor Profiles:
- The cutlets have a spicy and savory flavor with a crispy exterior and soft interior.
Serving Suggestions:
- Serve the cutlets as an appetizer or snack.
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Region: Nepali