Tasty cutlets turned out of a simple dish, when I decided to use some left-over broken wheat (dahlia) which I had made for my daughter. The bland taste of this dish needed a touch of spice and so the red chillies were thrown in. Then for a crunchy flavour I added the roasted groundnuts, and now for the binding came in the potatoes. The egg and bread crumbs coated mix were fried to make tasty and crispy cutlets! Thus this is a two-in-one dish, as the bland meal can be served for your kids and the cutlets can be served for the rest of the family.
Dahlia Cutlets
Time taken: 45 min
Taste-o-meter: savoury
Ingredients for the dahlia-pea meal:
- Dahlia/lapsi/broken wheat: 1/2 cup
- Water: 1.5 cups
- Ghee
- Turmeric powder: 1/4 tsp
- Green peas (can also add carrot or any other vegetable): 2 tbsp
- Salt to taste
Ingredients for the cutlets:
- Egg (whipped): 1
- Breadcrumbs for the coating
- Red chillies: 2
- Potatoes [boiled, peeled and mashed (for binding)]: 2
- A few groundnuts ( dry roasted)
- Cornflour (optional)
- Oil
Method:
- To make the dahlia-pea meal, heat ghee and roast the dahlia in it for 2 min.
- Then put in water, vegetables, turmeric powder and salt.
- Cover with lid and cook till the dahlia is done (Ensure not to dry too much.).
- Allow to cool (or store overnight).
- For the cutlets, grind this dahlia mix in a mixer/blender with red chillies and groundnuts.
- Now mix with this the mashed potatoes and form round shapes like patties or long finger shapes.
- Now dip the patties in the whipped egg and then in the bread crumbs.
- Heat oil in a shallow pan and put in the patties to shallow-fry (the cutlets can also be deep-fried).
- Serve hot with mayonnaise or tomato ketchup.