Coconut Cutlet (no Onion and Garlic)

Name: Coconut Cutlet (no Onion and Garlic)
Total time: 1500 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup coconut, chopped; 1 inch ginger, chopped; 3 green chillies; 1/2 tsp whole cumin seeds; 3 potatoes, peeled, boiled and mashed; As per taste Salt; 1 tbsp corn starch; 1/2 tsp Kashmiri chilli powder; 1 tsp chaat masala powder; 1/3 tsp pav-bhaji masala; 1/4 cup poha powder (flat rice /chuda); As required Oil for shallow/deep fry

Dr.Madhumita Mishra @FoodTalking

Odisha

#Coco

Coconut cutlet is a delicious and tasty snack. Many kids and elders find it difficult to munch coconut. They like grated coconut with boiled potato and spices. It can be served as a side dish.

#Coco

Coconut cutlet is a delicious and tasty snack. Many kids and elders find it difficult to munch coconut. They like grated coconut with boiled potato and spices. It can be served as a side dish.

Dr.Madhumita Mishra @FoodTalking

Odisha

#Coco

Coconut cutlet is a delicious and tasty snack. Many kids and elders find it difficult to munch coconut. They like grated coconut with boiled potato and spices. It can be served as a side dish.

#Coco

Coconut cutlet is a delicious and tasty snack. Many kids and elders find it difficult to munch coconut. They like grated coconut with boiled potato and spices. It can be served as a side dish.

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Ingredients

25 mins

6 servings

1 cupcoconut, chopped
1 inchginger, chopped
3green chillies
1/2 tspwhole cumin seeds
3potatoes, peeled, boiled and mashed
As per taste Salt
1 tbspcorn starch
1/2 tspKashmiri chilli powder
1 tspchaat masala powder
1/3 tsppav-bhaji masala
1/4 cuppoha powder (flat rice /chuda)
As required Oil for shallow/deep fry

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Steps

25 mins

1

Take coconut scrap, green chilli, chopped ginger and cumin seeds in a mixer jar and make a fine paste, adding a little water.
2

Mix coconut paste, mashed potatoes, salt, chaat masala, red chili powder, corn starch. Knead to make a pliable dough.
3

Divide the dough to twelve - fifteen parts. Shape them into cutlets.
4

Roll each cutlet in the crumb of poha.
Place in refrigerator for 10 -15 minutes.
5

Heat oil in pan. Drop cutlets carefully. Fry in medium flame, both the sides, evenly. Remove and keep in kitchen towel, to drain extra oil.
6

Serve hot with tomato-chilli sauce /chutney.
Thanks
Onion and garlic can be used. Poha powder makes the cutlets, more crispy for a long time.
Refrigeration of cutlets, set them and makes easier to fry.

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Cooksnaps

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Dr.Madhumita Mishra @FoodTalking

on August 31, 2020 06:16

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.