Mother Nature was kind enough to shower a heavy and windy rainfall, on our dry land here in Delhi, a few days back. After a mini ‘dance-in-the-rain’ session we all craved for some hot pakoras and a cup of steaming ‘Chai’! Well it didn’t end there; I went on to prepare the cutlets as a part of the extended evening feast. Looks like the coolness in the air and the freshness of raindrops on the parched earth added a special touch to our appetite.
Ingredients:
- 450-500 gm of yam/arbi
- ½ tsp of Turmeric powder
- 1 tsp Red chilli powder
- 1 tsp Jeera/cumin powder
- ½ tsp Garam masala powder
- Sooji/Semolina for coating. (Bread crumbs can also be used)
- Salt to taste
- Oil
Method:
- Boil well the yam in water, with a pinch of salt. When cool peel it.
- In a vessel put in the peeled yam and add all the above ingredients except oil and semolina/sooji/rava. While tossing the yam well in the masalas break up the yam pieces into a semi-paste like form.
- Heat oil in a pan and fry the yam well. The yam has to be fried well till it turns golden brown, so this needs constant stirring and tossing.
- Once done allow to cool. Rub a little oil on the palm of your hands and make round-flat shape (or any shape) cutlets of yam.
- Heat oil in a pan for shallow frying. Then coat the yam cutlets in semolina and shallow fry them till they turn brown on both sides.
- Continue to fry in batches till the rest of the yam cutlets are done.
- Serve hot with tomato ketchup or mint chutney.
Cooking Time: 7-10 minutes
Preparation Time: 40-45 minutes
Serves: 4-6