Pigeon Pea/togari kalu/whole green toor is available plenty in the market. Normally it is the season of pigeon peas during the winter. You do get good tender peas and we can prepare many dishes using pigeon peas.
I have prepared pigeon peas and cluster beans dry curry for the afternoon lunch and little curry was left and as usual just used this remaining dry curry with some potatoes and prepared Cutlets for the evening and it was just beautiful to have it as snack.
No Onion Or No garlic in this " Pigeon Peas Cutlet".
Let us see the recipe now :
Potatoes : 2 to 3
Coriander leaves : One handful
Ginger : An inch
Bread slices : 3 to 4
Jeera/cumin seeds : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Rava /Semolina : Chiroti rava /Thin variety of rava : 1/2 Cup
Salt : As required
Oil : To Fry (1 Cup)
Method :
1. Wash and boil potatoes and remove its skin and smash it nicely.
2. Wash and cut coriander leaves into thin pieces. Wash ginger, remove the outer layer and wash it again. Grate it and keep it aside.
3. Powder bread crumbs and put it in a bowl.
4. Now put all the ingredients in a big bowl and mix it nicely. (Smashed potatoes, cut coriander leaves, grated ginger, powdered bread crumbs, salt, garam masala, chilly powder and jeera).
5. Divide the dough into small ball size.
6. Keep a pan on the fire and heat. Add oil let it heat.
7. Take a small portion of the cutlet mixture and give a shape of your desire.
8. Dip them in raw rava/semolina and fry in medium hot oil.
9. Fry the cutlet nicely on both sides.
Remove it from oil and put it on a kitchen tissue.
10. Serve Hot Cutlets with ketchup/any type of chutney
11. Repeat the same with remaining dough.
12.You can also shallow fry these Pigeon Peas Cutlets. (Healthy Option).
Time : 30 Minutes.
Serves : 3 to 4.
Indian Food .
Pigeon Peas -Cluster beans Dry Curry
I have prepared pigeon peas and cluster beans dry curry for the afternoon lunch and little curry was left and as usual just used this remaining dry curry with some potatoes and prepared Cutlets for the evening and it was just beautiful to have it as snack.
No Onion Or No garlic in this " Pigeon Peas Cutlet".
Let us see the recipe now :
Things needed :
Pigeon Peas Dry Curry : 1 BowlPotatoes : 2 to 3
Coriander leaves : One handful
Ginger : An inch
Bread slices : 3 to 4
Jeera/cumin seeds : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Rava /Semolina : Chiroti rava /Thin variety of rava : 1/2 Cup
Salt : As required
Oil : To Fry (1 Cup)
Method :
1. Wash and boil potatoes and remove its skin and smash it nicely.
2. Wash and cut coriander leaves into thin pieces. Wash ginger, remove the outer layer and wash it again. Grate it and keep it aside.
3. Powder bread crumbs and put it in a bowl.
4. Now put all the ingredients in a big bowl and mix it nicely. (Smashed potatoes, cut coriander leaves, grated ginger, powdered bread crumbs, salt, garam masala, chilly powder and jeera).
5. Divide the dough into small ball size.
6. Keep a pan on the fire and heat. Add oil let it heat.
7. Take a small portion of the cutlet mixture and give a shape of your desire.
8. Dip them in raw rava/semolina and fry in medium hot oil.
9. Fry the cutlet nicely on both sides.
Remove it from oil and put it on a kitchen tissue.
10. Serve Hot Cutlets with ketchup/any type of chutney
11. Repeat the same with remaining dough.
12.You can also shallow fry these Pigeon Peas Cutlets. (Healthy Option).
Note :
I have deep fried these cutlets. You can shallow fry them on tava. (Optional).
Do not overcook potatoes. You can use flattened rice/Avalakki instead of bread. I have used brown bread. You can powder the bread slices with a mixi dry grinder. You can also add onions and garlic to cutlet dough. I have not added.Time : 30 Minutes.
Serves : 3 to 4.
Indian Food .
Pigeon Peas -Cluster beans Dry Curry
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