Ingredients with Measurements:
- 1 cup dalia (broken wheat)
- 2 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- Oil for frying
Special equipment needed:
- A mixing bowl
- A non-stick pan
- A spatula
Step-by-step instructions:
1. Dry roast the dalia in a pan until it turns golden brown.
2. Soak the roasted dalia in water for 30 minutes.
3. Drain the water and grind the dalia into a coarse powder.
4. In a mixing bowl, add the ground dalia, mashed potatoes, chopped onion, green chili, ginger-garlic paste, cumin seeds, coriander powder, garam masala powder, and salt. Mix well.
5. Divide the mixture into equal portions and shape them into cutlets.
6. Heat oil in a non-stick pan and fry the cutlets until they turn golden brown on both sides.
7. Serve hot with your favorite chutney or sauce.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 cutlets
Nutritional information:
Calories: 120 per cutlet
Protein: 3g
Fat: 5g
Carbohydrates: 15g
Fiber: 2g
Substitutions for ingredients:
- You can use bread crumbs instead of dalia.
- You can use sweet potatoes instead of regular potatoes.
Variations:
- You can add chopped vegetables like carrots, peas, and beans to the mixture.
- You can add grated cheese to the mixture for a cheesy flavor.
Tips and tricks:
- Make sure to soak the dalia in water for at least 30 minutes to soften it.
- Do not overcook the potatoes as they might become mushy.
- You can refrigerate the cutlets for up to 2 days before frying them.
Storage instructions:
Store the cutlets in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the cutlets in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the cutlets on a platter with a side of chutney or sauce.
Garnishes:
Garnish the cutlets with chopped coriander leaves or grated cheese.
Pairings:
Serve the cutlets with a side of salad or roasted vegetables.
Suggested side dishes:
- Cucumber Raita
- Mint Chutney
- Tamarind Chutney
Troubleshooting advice:
- If the cutlets are breaking while frying, add a little bit of cornflour to the mixture to bind it together.
- If the cutlets are too dry, add a little bit of water to the mixture.
Food safety advice:
- Make sure to cook the cutlets thoroughly before serving.
- Wash your hands and utensils properly before and after handling raw ingredients.
Food history:
Dalia cutlets are a popular snack in India, especially in the northern regions. They are made with broken wheat, which is a staple food in many Indian households.
Flavor profiles:
The dalia cutlets have a crispy exterior and a soft and flavorful interior. They are mildly spiced and have a nutty flavor from the dalia.
Serving suggestions:
Serve the dalia cutlets as an appetizer or a snack.
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Region: Indian