Thursday, 25 June 2015

ALVAMANDE /ARBI CUTLET

ARBI CUTLET


WHAT YOU NEED:

Alvamande /Arbi - 4-5 ( boiled, peeled and mashed)

Beetroot - 1 ( boiled, peeled and mashed)

Onion - 1 medium ( chopped )

Coriander seeds - 3/4 tsp

Cumin seeds - 1/2 tsp

Ginger - 1 inch piece

Garlic - 3

Green chilli - 4-5

Garam masala powder - 1/2 tsp

Salt - to taste

Coriander leaves - 1 small bunch ( finely chopped)

Bread crumbs - 1 cup or Rava, dry roasted ( I used rava here)

Oil - for deep frying
ALVAMANDE CUTLET

HOW TO MAKE:

Grind onion, ginger, garlic, coriander seeds, cumin seeds and green chilly roughly.

Now heat little oil in kadahi.

Fry ground masala till the raw smell disappear.

Add mashed alvamande and beetroot. Mix well and fry for few minutes or till the water contents go, if any.

Now remove the paste in a mixing bowl. 

Add salt and coriander leaves. Mix well.

Then make small balls, roll them on bread crumbs and flatten on your desired shapes.

Heat enough oil in kadahi, fry them on both sides till they are brown and crisp on medium heat.

Serve warm Alvamande cutlets along with Tomato sauce.




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