Ingredients with Measurements:
- 2 cups grated kachilaa (taro root)
- 1/2 cup boiled and mashed potatoes
- 1/4 cup chopped onions
- 1/4 cup chopped coriander leaves
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- Salt to taste
- 1/2 cup breadcrumbs
- Oil for frying
Special equipment needed:
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, combine grated kachilaa, boiled and mashed potatoes, chopped onions, chopped coriander leaves, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, and salt to taste.
2. Mix well until all the ingredients are combined.
3. Add breadcrumbs to the mixture and mix well.
4. Divide the mixture into equal portions and shape them into cutlets.
5. Heat oil in a frying pan over medium heat.
6. Once the oil is hot, add the cutlets to the pan and fry until golden brown on both sides.
7. Remove the cutlets from the pan and place them on a paper towel to remove excess oil.
8. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes 10-12 cutlets
Nutritional information:
- Calories: 120 per cutlet
- Fat: 5g
- Carbohydrates: 16g
- Protein: 2g
Substitutions for ingredients:
- Instead of kachilaa, you can use grated potatoes or sweet potatoes.
- Instead of breadcrumbs, you can use cornmeal or flour.
Variations:
- You can add chopped green chilies for extra spice.
- You can add grated cheese to the mixture for a cheesy flavor.
Tips and tricks:
- Make sure to squeeze out excess water from the grated kachilaa before adding it to the mixture.
- If the mixture is too wet, add more breadcrumbs to bind it together.
- You can refrigerate the cutlets for 30 minutes before frying to help them hold their shape.
Storage instructions:
- Store the cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cutlets 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 sauce.
- Garnish with chopped coriander leaves or sliced onions.
Garnishes:
- Chopped coriander leaves
- Sliced onions
Pairings:
- Mint chutney
- Tamarind chutney
- Tomato ketchup
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the cutlets are falling apart while frying, add more breadcrumbs to the mixture to bind it together.
- If the cutlets are too dry, add more mashed potatoes to the mixture.
Food safety advice:
- Make sure to wash and peel the kachilaa before grating it.
- Use clean utensils and equipment while preparing the recipe.
Food history:
- Kachilaa cutlets are a popular snack in India, especially in the state of Maharashtra.
Flavor profiles:
- Spicy, savory, and crispy
Serving suggestions:
- Serve the cutlets as an appetizer or snack.
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Region: Indian