Ingredients:
10-12 large fleshy drumsticks, unpeeled, cut into 3" fingers
1 cup roasted gram, whole
5 slices bread crumbled coarsely
1/2 cup fine bread crumbs for coating
3-4 flakes garlic, grated
1" piece ginger, grated
3-4 green chillies finely minced
1 large onion, coarsely grated, sprinkle with a little salt
1 tbsp. coriander leaves finely chopped
1/2 tsp. garam masala powder
salt to taste
oil for deep frying
Method:
- Boil drumsticks in plenty of water. Remove.
- Scrape out inside flesh carefully, with a blunt knife, or back of a spoon.
- Cool, run in a mixie till smooth.
- Toast whole gram lightly on griddle till light golden.
- Powder gram in mixie till fine, keep aside.
- Press out all excess water from salted onions.
- Heat one tbsp. oil
- Add grated garlic, ginger, chillies, onions.
- Stir till onions are tender.
- Add drumstick pulp, salt, garam masala, coriander leaves
- Cool a little.
- Add ground gram, crumbled bread, mix into a lump.
- Make small oblong cutlets with mixture, roll in breadcrumbs.
- Chill for 10 minutes, reroll in breadcrumbs.
- Fry in hot oil, till crisp and golden.
- Serve hot with sauce, tamarind chutney, or green chutney.
Making time: 30 minutes
Makes: 15 cutlets
Shelflife: Unfried, refrigerated, 1 day . After frying, Best fresh
Drumsticks Dishes's Index
