Take a look at more
. You may also want to try
DRY FRUIT MODAK
Corn and Cashew Cutlet
Mixed Vegetable and Beet Cutlet
All Protein Salad
Rate This Recipe
200 g - boiled mashed ( freshly cooked or left over ) tapioca pieces
1 tbsp - oil
1 onion, finely sliced
1/2 - inch piece ginger, finely chopped
1 spring curry leaves
1/2 tsp - red chilli powder
1/4 tsp - turmeric powder
1/2 tsp - garam masala powder
1/2 tsp - salt ( or to taste )
2 tbsp - maida ( all-purpose flour )
1/4 cup - water ( for maida )
50 g - breadcrumbs
100 ml - oil ( to fry )
How to Make Tapioca Cutlet
Mix 2 tbsp maida in 1/4 cup water and make a smooth solution and keep aside.
Heat oil in a pan and add finely sliced onions and fry till golden in colour and fragrant.
Add chopped ginger and curry leaves and mix well.
Add red chilli powder, turmeric powder and saute on low heat for 2 - 3 minutes or till the raw smell goes.
Add boiled and mashed tapioca pieces, garam masala powder and salt to taste and stir well. Do not add water.
Cover with a lid and cook on a low heat for 10 minutes stirring occasionally.
Switch off the heat and allow to cool.
Divide this mixture into 6 equal portions.
Make even - sized balls and flatten them into round shapes in your palms.
Dip into maida solution on both the sides and roll them in breadcrumbs all sides.
Heat oil in a kadai / frying pan. Reduce heat to medium and deep fry cutlets (3 cutlets at a time) until golden in colour on both the sides.
Serve hot with tomato sauce and fresh salad.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Her recipes and stories are featured in popular magazines.
Low Calorie Recipes
Butter Chicken Recipes
Pav Bhaji Recipes
High Protein Recipes