Sweet potato methi cutlet

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 3.5 Stars
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 Eggless Home Made Doughnuts, Best Fresh Ginger Lemon honey Cookies, Easy Fresh Coconut Cookies (Eggless)

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