Rava and potato cutlets By Sujata Rana

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Rava and potato cutlets

This is a perfect dish that would appeal the adults as well as the kids. It looks and tastes so different than anything that you eat on a regular basis. This is something that doesn’t take much efforts and is healthy.
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Serves

4-5

Cooking Time

40 minutes

Meal Type

BREAKFAST

Rate This Recipe10

INGREDIENTS

  • Rava sooji (1.5 cups)
  • Curd (1cup)
  • 4 Boiled potatoes
  • 2 Onions
  • 1 tsp Jeera
  • 1 tsp Dhania Powder
  • 1 tsp Amchoor powder
  • Red chilli powder
  • Salt
  • 1 pinch baking powder
  • Olive Oil
  • Corriander leaves
  • Turmeric Powder

PREPARATION

  1. 1

    Add curd and Rava sooji together. Add salt and baking powder. And set it aside for 20 minutes.
  2. 2

    Add olive oil in a pan. Add Jeera and finelychopped onions to it and stir it on medium flame until the onions are light brown.
  3. 3

    Add Dhania powder and Chilli powder , Amchoor powder, turmeric, and salt and corriander leaves to it.
  4. 4

    Now add the boiled potatoes and mash them. And mix them properly with the onions and masala.
  5. 5

    Now, take it off the flame and make rolls out of these potatoes of 3 inches long and 1 inch in gerth.
  6. 6

    Take steel glasses, apply oil on the sides and add the sooji batter halfway through.
  7. 7

    Put the potato roll in the center and pour the batter again in the glass just enough to cover the potato roll.
  8. 8

    Repeat the same in 2 or 3 glasses and steam cook them for 30 minutes on high flame in a idli cooker.
  9. 9

    After 30 minutes, take them out of the cooker and cut like shown in the picture.
  10. 10

    Now, keep them aside, add oil in a pan, add mustard seeds and corriander leaves. Stir it for 1/2 minutes and add turmeric and 4 tbs water. Stir it on low flame for one minute.
  11. 11

    Take it off the flame and cover the cutlets in this mixture.
  12. 12

    Serve it hot with the Corriander Chutney.
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