Ingredients with Measurements:
- 1 cup horse gram, soaked overnight
- 2 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- 1/2 cup breadcrumbs
- Oil for frying
Special equipment needed:
- Food processor or blender
- Non-stick pan
Step-by-step instructions:
1. Drain the soaked horse gram and grind it in a food processor or blender until it turns into a coarse paste.
2. In a mixing bowl, combine the horse gram paste, mashed potatoes, chopped onion, green chili, ginger-garlic paste, cumin powder, coriander powder, garam masala powder, and salt. Mix well.
3. Take a small portion of the mixture and shape it into a cutlet. Repeat until all the mixture is used up.
4. Roll the cutlets in breadcrumbs and set aside.
5. Heat oil in a non-stick pan and fry the cutlets until they turn golden brown on both sides.
6. Remove from the pan and place on a paper towel to absorb any excess oil.
7. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat for frying
Serving size:
- Makes 10-12 cutlets
Nutritional information:
- Calories: 120 per cutlet
- Fat: 3g
- Carbohydrates: 19g
- Protein: 4g
Substitutions for ingredients:
- Horse gram can be substituted with any other legume such as chickpeas or black beans.
- Breadcrumbs can be substituted with crushed cornflakes or panko breadcrumbs.
Variations:
- Add chopped spinach or grated carrots for added nutrition.
- Use different spices such as chili powder or turmeric for a different flavor.
Tips and tricks:
- Make sure the horse gram paste is not too wet or the cutlets will fall apart while frying.
- If the mixture is too dry, add a little water or milk to bind it together.
Storage instructions:
- Store leftover cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a toaster oven or oven at 350°F for 5-7 minutes.
Presentation ideas:
- Serve on a bed of lettuce with a dollop of yogurt or sour cream on top.
Garnishes:
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Roasted sweet potatoes or mashed cauliflower.
Troubleshooting advice:
- If the cutlets are falling apart while frying, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure the horse gram is soaked overnight to ensure it is fully cooked.
Food history:
- Horse gram is a type of legume commonly used in Indian cuisine.
Flavor profiles:
- The cutlets have a spicy and savory flavor with a crispy texture.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indian