Ingredients
big potatoes - 6
channa dhal - 1 small cup
5 bunches palak leaves
3 carrots
3 medium sized onions
garam masala
rusk powder
fine semolina (little)
chilli powder
1 lemon
green chillies (optional)
salt
For the Chutney:
2 tbsp dry grapes
1 tsp tamarind powder or paste
garam masala
jeera powder
jaggery
green chilli - optional.
salt
Oil for shallow fry
Method
Soak channa dhal for six hours before preparing cutlet.
Pressure cook potatoes with little water, at the same time pressure cook washed palak
leaves without water.
Cook till softly done, drain water from both potatoes and palak
(palak will collect lot of water while steam cooking),
DO NOT THROW THE WATER AWAY.
Drain palak and potatoes very well, peel and mash potatoes in to a bowl.
Grind palak with channa dhal to a smooth paste without adding water.
Grate carrots, cut onions finely and fry in little oil, add all these to mashed potatoes, add
garam masala, salt, chilly powder to taste.
Add juice of 1 limes, (green chilli) mix very well.
If mixture turns a little watery add fine semolina to turn the mixture to a thick paste.
Shape to cutlets, roll in rusk powder and shallow fry on dosa griddle with oil till done.
Note:
The cutlets retain good shape and taste even without oil. So the oil used while
Cooking may be varied depending on the age of the person who eats. Oil need not be
used at all for old people.