Spinach potato cutlet

Name: Spinach potato cutlet
Total time: 1200 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 200gm Bengal gram; 2 bunches Spinach / Palak; 3 Potato; 8-10 Green chillies; 4 Onions; 1 handful Coriander leaves; 50 gm bread crumbs; 1 tsp Garam masala; to taste Salt; as needed Oil to shallow fry the cutlets

Bhumika Gandhi @cook_9755604

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Bhumika Gandhi @cook_9755604

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Ingredients

20 minutes

3-4 servings

200gmBengal gram
2 bunchesSpinach / Palak
3Potato
8-10Green chillies
4Onions
1 handfulCoriander leaves
50 gmbread crumbs
1 tspGaram masala
to tasteSalt
as neededOil to shallow fry the cutlets

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Steps

20 minutes

1

Clean and pressure cook chanadal / bengal gram with water until it is 3/4th cooked. Once the pressure has been released, add cleaned and washed spinach / palak along with and cook for another 10 minutes until the dal and green gets soft. Strain the water and allow it to cool
2

Boil the potatoes separately, peel the skin and keep aside.
3

In the mean time, chop onions, green chilies and coriander very finely and keep this too aside
4

Now when the dal and greens has been cooled down, blend this into a paste. To this add potato too and blend coarsely adding salt.
5

To this add, the chopped onions, green chilies, coriander leaves, garam masala and mix thoroughly.
6

Make it into desired shapes using the cookie cutter, coat them with the bread crumbs and arrange them onto a plate.
7

Heat flat based pan and shallow fry these cutlets with very less oil on both sides, and feel the aroma of the cutlets that wafts throughout your house. Serve them with tomato sauce or dip of your choice