Ingredients with Measurements:
- 1 cup grated Sinki (dried yam)
- 1 cup mashed potatoes
- 1/2 cup finely 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 bread crumbs
- Oil for frying
Special equipment needed:
- Frying pan
Step-by-step instructions:
1. Soak the Sinki in water overnight or for at least 6 hours.
2. Drain the water and squeeze out any excess water from the Sinki.
3. In a mixing bowl, combine the Sinki, mashed potatoes, onions, coriander leaves, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, and salt.
4. Mix well and shape the mixture into small round cutlets.
5. Coat the cutlets with bread crumbs.
6. Heat oil in a frying pan over medium heat.
7. Fry the cutlets until golden brown on both sides.
8. Drain on paper towels to remove excess oil.
- 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: 3g
Substitutions for ingredients:
- Instead of Sinki, you can use grated sweet potato or yam.
- Instead of bread crumbs, you can use crushed corn flakes or panko breadcrumbs.
Variations:
- Add chopped green chilies for a spicier version.
- Add grated cheese for a cheesy twist.
- Add chopped nuts for a crunchy texture.
Tips and tricks:
- Make sure to squeeze out any excess water from the Sinki to prevent the cutlets from becoming too moist.
- Use a non-stick frying pan to prevent the cutlets from sticking to the pan.
- Serve the cutlets hot with ketchup or chutney.
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 and garnish with coriander leaves.
Garnishes:
- Coriander leaves
Pairings:
- Serve with a side of salad or roasted vegetables.
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the cutlets are too dry, add a little water to the mixture.
- If the cutlets are falling apart, add more bread crumbs to the mixture.
Food safety advice:
- Make sure to cook the cutlets thoroughly to prevent any foodborne illnesses.
Food history:
- Sinki Cutlets are a popular snack in the North-Eastern region of India, particularly in Assam.
Flavor profiles:
- Spicy, savory, and crunchy.
Serving suggestions:
- Serve as a snack or appetizer.
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