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

How to Make Drumsticks Cutlets

• Boil the drumsticks in plenty of water and drain. Scrape out the inner flesh carefully with a blunt knife or back of a spoon. Cool and run in a mixie until smooth.
• Toast the whole gram lightly on a griddle until light golden. Powder the gram in a mixie until fine and keep aside.
• Press out excess water from the salted onions.
• Heat 1 tbsp of oil. Add grated garlic, ginger, chillies and onions.
• Stir until the onions are tender.
• Add drumstick pulp, salt, garam masala and coriander leaves. Cool a little.
• Add the ground gram, crumbled bread and mix into a lump.
• Make small oblong cutlets with the mixture. Roll in the breadcrumbs. Chill for 10 minutes and re-roll in the breadcrumbs.
• Fry in hot oil until crisp and golden.
• Serve hot with sauce, tamarind chutney or green chutney.