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SWEET POTATO KEBABS OR CUTLET RECIPE

SWEET POTATO CUTLET OR KEBAB RECIPE / RATALU STARTER

INGREDIENTS

  • Mashed sweet potato – 3 cup [ 4 to 5 small sweet potatoes ]
  • Veges – 1 cup [boiled Green peas + beans finely chopped + gratyed carrot and beetroot ]
  • Fresh Bread crumbs  – ½ cup [ blend / grind 2 or 3 fresh bread ]
  • Ginger + garlic paste + Green chilli paste – 1 ½  tbsp or as per taste
  • Garam masala – ½ tsp
  • Chaat masala pwdr – ½ tsp
  • Roasted jeera pwdr – ½  tsp
  • Coriander pwdr – ½ tsp
  • lemon juice – 1 tsp or amchur pwdr – ½ tsp
  • Very finely chopped coriander leaves  – ½  cup
  • Corn flour  –  2 tbsp
  • Maida – 2 tbsp
  • Dry Bread crumbs or fine rava for coating [ u can take a mixture of bread crumbs and rava also ]

Salt to taste

Oil to deep fry or shallow fry

Note – I have not added any veges .

PREPARATION

  1. Pressure cook the Sweet potatoes till soft .Don’t over cook .Peel and mash it well .See that there are no lumps .
  2. Make a watery slurry of maida + cornflour by adding water .
  3. Blend / grind fresh bread into pwdr or use dry bread crumbs  .

METHOD

Take the mashed sweet potato in a big bowl .

Now add coriander jeera pwdr + garam masala pwdr + chaat masala pwdr + amchur or lemon juice + salt + Ginger + garlic paste + Green chilli paste + coriander leaves and mix well .

Mix all the ingredients well . Taste and adjust any ingredients if required .

Divide the mixture into equal portions .

Roll each portion into any shape . [ oval ,circle, cylindrical ,square ,rectangle ]

Refrigerate for sometime if time allows .

Take each cutlet , dip it in the flour slurry and coat it completely with bread crumbs .

Refrigerate the coated cutlets for sometime to hold shape .

*** These coated cutlets can be stored in fridge and used upto 2 days.

Now either deep fry or shallow fry on both sides till crisp and golden brown .

Remove it on absorbent paper .

Serve with any chutneys or sauces .

NOTES  

  1. Sweet potato should not be over cooked. [not very soft ]
  2. We add fresh bread to give a stiffness [ binding ] to the mixture, or it will be very loose and break while frying.
  3. Instead of flour paste we can use egg whites .
  4. You can add spice of your taste and like ..
  5. Also we can add fried bits of cashew and raisins .
  6. Make sure there is no water [moisture ] in the veges .
  7. Deep frying gives a good look ,and fries evenly on the sides also .
  8. I feel shallow frying absorbs more oil than deep frying .
  9. Adding beetroot gives nice colour and also makes the cutlet more healthy .
Mary Anthony

DON'T ORDER , JUST COOK !

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