Long time back I saw this recipe in Podhigai Channel. It is entirely different from as usual cutlet. In that recipe he used coconut, greenchilli paste and lime juice. My son doesn’t like coconut in cutlet so I skipped coconut. I am lazy to grind green chilli so I added chopped green chilli.
- Sakkaravalli Kizhangu – 2
- Maida – 2 tblsp
- Cornflour – 2 tblsp
- Green chilli – 3
- Red chilli powder – 1 tsp
- Pepper powder – ½ tsp
- Coriander – 3 tblsp
- Roasted Ground nut – 2 tsp
- Soya sauce – ½ tsp
- Salt – to taste
- White sesame – 3 tblsp (for rolling)
- Oil – for deep frying
Pressure cook sakkaravalli kizhangu for 2 to 3 sounds. Peel the skin and mash it well. Pound ground nut coarsely in the pestle and mortar. Chop coriander and green chilli finely. Add all the ingredients except oil and sesame seeds in a bowl and knead to make a smooth dough. Make the dough in to required shape and roll it in the white sesame seed. Heat oil in a frying pan and deep fry. Cook all the sides well. Serve hot with sauce.
Grease your hand with little oil and make required shape( it is sticky).
You can add lime juice 1 tblsp also.
Adjust the spices according to your taste.
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