Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup grated coconut
- 1/2 cup roasted peanuts
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped onion
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Rolling pin
- Pastry cutter or cookie cutter
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, semolina, grated coconut, roasted peanuts, chopped coriander leaves, chopped onion, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, and salt. Mix well.
2. Add water little by little and knead the mixture into a smooth dough.
3. Divide the dough into small balls and roll them out into thin circles.
4. Use a pastry cutter or cookie cutter to cut the circles into small discs.
5. Heat oil in a frying pan.
6. Fry the discs until they turn golden brown.
7. Remove from the oil 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-high heat for frying
Serving size:
Makes about 20-25 cutlets
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 14g
Protein: 3g
Substitutions for ingredients:
- You can use wheat flour instead of all-purpose flour.
- Almonds or cashews can be used instead of peanuts.
- Mint leaves can be used instead of coriander leaves.
Variations:
- You can add boiled and mashed potatoes to the dough to make it more filling.
- You can add raisins or chopped dates to the mixture to add sweetness.
- You can add garam masala or red chili powder to make it spicier.
Tips and tricks:
- Make sure the dough is not too dry or too wet.
- Roll out the discs thinly to ensure they cook evenly.
- Fry the cutlets in small batches to avoid overcrowding the pan.
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 5-7 minutes or until heated through.
Presentation ideas:
Arrange the cutlets on a platter and garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves or mint leaves
Pairings:
Serve with mint chutney or tamarind chutney.
Suggested side dishes:
Serve with steamed rice or naan bread.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too wet, add more flour.
- If the cutlets are not crispy, fry them for a longer time.
Food safety advice:
- Make sure the oil is hot enough before frying.
- Use a slotted spoon to remove the cutlets from the oil to avoid burns.
Food history:
Kajjikaya cutlet is a popular snack in South India, especially in the state of Andhra Pradesh. It is commonly served during festivals and special occasions.
Flavor profiles:
The cutlets are crispy on the outside and soft on the inside. They have a nutty and spicy flavor.
Serving suggestions:
Serve the cutlets as an appetizer or snack.
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Region: Indian