Suran Cutlet


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Suran blends with punjabi spices and gives a starter.

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Suran Cutlet recipe - How to make Suran Cutlet

Preparation Time:    Cooking Time:    Total Time:     Makes 6 to 8 servings
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For Cutlet
3/4 cup boiled and mashed yam (suran)
1/2 cup boiled and mashed potatoes
1/4 cup chopped mint leaves (phudina) leaves
1 tsp dried fenugreek leaves (kasuri methi)
2 tbsp chopped coriander (dhania)
1/2 apple , grated
2 tsp cornflour
salt to taste

For The Tempering
2 tsp ghee
2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1 tsp coriander (dhania) seeds powder
1 tsp chilli powder
1 tsp turmeric powder (haldi)
quick cooking rolled oats for coating
ghee for cooking
for cutlet

    for cutlet
  1. Combine all the ingredients in bowl and mix well.
  2. For the tempering, heat the ghee in a small pan and add the cumin seeds.
  3. When the seeds crackle, add the remaining ingredients and saute for 10 seconds.
  4. Add this tempering to the cutlet mixture and mix well.
  5. Divide the mixture into 1 1/2 inch diameter cutlets and roll each cutlet into oats.
  6. Cook each cutlet using little ghee.
  7. Serve hot.

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This recipe was contributed by damyantiben on 04 Mar 2012

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