Saturday, February 10, 2018

Carrots -Coriander leaves & Avalakki Cutlets

Cutlets are one of the yummy snack that most of the people and kids love it.  They are spicy, tasty and stomach filling. They are done in many ways. I have just tava/pan roasted the cutlets, used very little oil to shallow fry.


I have used wheat bread crumbs, carrots, coriander leaves, avalakki /poha/flattened rice to give a good bind. Cooked on tava using little oi.
No Onion and No garlic is added here.
Green chutney is also done at home and it is an easy dish.
Let us see the recipe now :

Things needed :

Carrots : 2 +  2
Coriander leaves : 1 small bunch
Bread crumbs : 1 Small bowl. ( 4 to 5 slices)
Garam Masala Powder : 1/2 Teaspoon
Jeera Powder : 1/2 Teaspoon
Salt : As required
Jeera : 1/2 Teaspoon
Ginger : An inch
Avalakki /Flattened rice/Poha : 1 Cup
Oil : 2 to 3 Tablespoons

Method :

1. Dry grind bread and keep it aside. (Including the sides).

2. Wash and remove the outer layer of carrots and grate 2 carrots. Cut green chilly into small pieces.
3. Wash and clean coriander leaves nicely. Cut them into very small pieces. Wash and remove the outer layer of ginger, wash it again and grate it.
4. Wash thick avalakki and remove  all the water.

5. Now take a big bowl. Add grated carrots, ginger, powdered bread and cut green chilly.
7. Add cut coriander leaves and washed avalakki. and the spices like jeera, garam masala powder and turmeric powder. Add required salt.

8. Mix all the ingredients nicely and keep it aside. Do not add any water. It mixes well with avalakki/poha and bread crumbs.
9. Kneed the mixture nicely and divide them into small portions.

10. Take small portion and give a desired shape.
11. Keep a pan on the fire and heat. Add some oil and place the cutlets you have done.
12. Cook them on low flame till they turn slightly golden brown. Turn the other side add oil and cook.

13. Remove from the pan and serve hot cutlets as you wish.

14 We had the cutlets with like this.
a)  Cutlets with carrot's gratings and spicy sweet and spicy chutney.

b) Cutlets with carrots and pomegranate

c) Cutlets with little fried cornflakes


d) Cutlets with all the above mixture and curd.

Note :

Little carrot gratings should be kept aside for serving with cutlets.
You can deep fry the cutlets. (optional). You can use more oil and shallow fry it. (optional).
You can also use minimum oil and cook on low flame. (optional).
You can also use lots of other vegetables like beans, peas, capsicum. (Optional).
I have done with only carrots and coriander leaves. Use of bread slice edge is optional. ( I have used).
Use of other spices like chat masala/amechur powder or any other masala is optional.
Use of more chilly/red chilly powder is optional.
No potato is used here. Use of potatoes, onions or garlic is optional.
Time : 30 Minutes.
Serves : 3 to 4. ( Shape ans size matters).
Type : Indian snack.

Green chutney preparation :

Clean and wash coriander leaves, pudina/mint leaves and green chilly.
Grind coriander leaves, mint leaves, green chilly, 3 to 4 soft dates,  little tamarind and salt with minimum water. Add water whenever you want the chutney to be little more liquid. 

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