Soak chana dhal for six hours before preparing cutlet. Pressure cook potatoes with little water, at the same time pressure cook washed palak leaves without water. Cook till softly done, drain water from both potatoes and palak (palak will collect lot of water while steam cooking), do not throw the water away. Drain palak and potatoes very well, peel and mash potatoes in to a bowl.
Grind palak with chana dhal to a smooth paste without adding water, grate carrots, cut onions finely and fry in little oil, add all these to mashed potatoes, add garam masala, salt, chilli powder to taste.
Add juice of 2 limes, (green chilli) mix very well. If mixture turns a little watery add fine semolina to turn the mixture to a thick paste.
Shape to cutlets, roll in rusk powder and shallow fry on dosa griddle with oil till done.
Note-The cutlets retain good shape and taste even without oil. So the oil used while cooking may be varied depending on the age of the person who eats. Oil need not be used at all for ailing people.
Nutritious sweet chutney-In the drained palak and potato water, soak dry grapes for some time, put to a blender and grind, add tamarind powder/paste, salt, garam masala, jeera powder, salt to taste, little jaggery , and boil till the chutney turns to a semisolid consistency. Consume the same day with cutlets.
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A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.