Sweet potato methi cutlet

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 3.5 based on 100 votes
3.5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try Healthy Mushroom Cheese Cutlet, Best Veggie Wrap, Easy Schezwan Bread

Rate This Recipe
3.5

Ingredients

  • 2 - Sweet Potatoes
  • 3/4 cup - methi/fenugreek leaves
  • 6-7 - Shallots or 1/4 onion, finely chopped
  • 2 - green chillies, finely chopped
  • 1/2 tsp - amchur powder/dry Mango powder
  • 1/2 tsp - chaat powder
  • 1/2 tsp - fennel seeds/saunf
  • 1/2 tsp - cumin powder
  • Cilantro/coriander leaves, a handful
  • 1/4 cup - bread crumbs (add more if needed)
  • 1 tsp - ginger, chopped
  • 1/8 tsp - asafoetida/hing
  • 1/4 tsp - pepper powder
  • Salt to taste
  • Oil/cooking spray

How to Make Sweet potato methi cutlet

  • In a pressure cooker, add salt and water to cover 1/3 the height of sweet potatoes and cook up to 3 whistles. 2 whistles should be good if you don't want it to be very tender.
  • Once the pressure is released, open the lid, drain the water and allow it to cool.
  • Then peel the skin off.
  • Preheat oven to 350 degrees F.
  • Take a large baking tray and drizzle some oil or cooking spray. Spread it all over.
  • In a large bowl, add sweet potatoes and mash with your hands or a potato masher.
  • Add finely chopped onions/shallots, methi leaves, green chillies and salt and mix.
  • Add rest of the ingredients except bread crumbs and oil. Mix it well.
  • Divide it into equal parts and make small lemon-sized balls.
  • Take 1 ball at a time in your hand and spread it into a circle with your thumb.
  • If you find this difficult, take a small plastic bag, place the ball on it and slowly spread it into a small circle (3-3.5 cm) without breaking it.
  • Then, coat both the sides with bread crumbs and also along the circumference of the cutlet and place it on the tray.
  • Again spread it a little and even the sides with your finger or a knife.
  • Don't make it too thin or too thick - around 1 cm thickness should be good.
  • Sprinkle 1 or 2 tbsp of the remaining bread crumbs over it and bake in the oven for 10 minutes.
  • Remove the tray, slowly flip the cutlets and bake for another 5 minutes.
  • Then boil it for 2 minutes and turn off the oven.
  • Let it stay for a while.
  • Serve with ketchup or with a dip of your choice.
  • Recipe courtesy: Food for 7 Stages of Life