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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
1 large onion, coarsely grated, sprinkle with a little salt
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.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.