Cherupayar Cutlet
Coated in a well-seasoned batter and fried to a deep golden colour — the crunch is the whole point. Serve with a cup of strong black tea and watch them disappear.
Ingredientsfor 4 servings
- 1 cup Cherupayar Green gram
- 3 nos Potato
- 1 nos Onion chopped finely
- 1" piece Ginger chopped finely
- 2 - Green chillies chopped finely
- Curry leaves A, a few
- Salt, to taste
- 1/4 tsp Pepper powder
- 1 nos Egg beaten
- 2 - Bread slices — optional
- 1/2 cup Bread crumbs
- Oil — for frying
Preparation
Step 1
Boil the potatoes and cherupayar separately.
Step 2
Cook onions in a pan.
Step 3
Add ginger, green chillies, curry leaves and cooked cherupayar-potato.
Step 4
Mash and Stir everything together thoroughly.
Step 5
Add salt.
Step 6
Sprinkle pepper powder if required.
Step 7
Add and mash the bread if there is more water in the mix.
Step 8
Adding bread gives a good taste also.
Step 9
Flatten the mix into desired shapes.
Step 10
Dip the mix in beaten egg, roll in bread crumbs and fry in hot oil in oil.
Step 11
Serve while still hot with tomato ketchup.
Tip
Do not overcrowd the pan — fry in small batches to maintain the oil temperature. Crowding drops the heat and gives you greasy results.
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