Wheat based recipe post by Saloni Ramachandran
First I thought I’ll name it as “Anamika snack” as I didn’t have a name for it originally. Then realized it would become like “Anamika” is the owner of this recipe so to avoid such confusions I gave this slightly long and confusing name!
This will some become the favorite snack of your household pretty soon. Kids will love it because of its crunchy taste & powdered form, instead of the usually made solid/semi-solid snack items. It makes a wonderful instant evening time snack for your kids and family if you are bored and don't want to get into something heavy and elaborate for a change.
1 Cup of Large Sized Broken Wheat (Big Granules are preferred because they richer taste and flavor) - 100gms
3/4 Cup of Kobbari Powder (Dry shredded coconut) - 60-75gms
2-3 Green chillies
Tamarind - 1/2 a strip or less (depending on your taste bud for tanginess)
Curry Leaves one string (optional)
Asafoetida/Hing - 1 pinch
Salt to taste
Oil - 1 tablespoon
Mustard Seeds - 1/2 tablespoon
Urad Dhal - 1 tablespood
Cumin Seeds (optional) - 1/4 tablespoon
1. Slightly Roast the broken wheat in a medium flame until about 2 mins so it loses any moisture (do not roast until color change).
2. Now, in a mixer, grind the roasted broken wheat, dry shredded coconut powder, green chillies, tamarind, asafoetida, curry leaves and salt.
3. The ground mixture should be coarse in texture and should not be a very fine powder.
4. Now, in a pan heat 1 tablespoon of oil and add mustard seeds, urad dhal and cumin seeds, once the urad turns brown and mustard splutters, add the ground coarse powder into the pan and start stirring and sautéing continuously for 5 mins.
5. You will notice a slight change in the color and the powder will start getting crispy, you can turn off the gas and serve hot.
6. If you are a person who loves the crispy and crusty taste a lot then keep stirring the mix further more until you see more dark brown crusts.
Tip: You can try out the same thing with Aval/Poha, it will come out really good.
Wheat based recipe by Saloni Ramachandran
This vegetable cutlet made of wheat dipping is of great taste and also very nutritious for those young and busy bodies that are always up and running :-)
Makes a wholesome snack with the right blend of vegetables and wheat it's sure to become a favorite evening time snack of everyone in the family!
About 45 minutes
1 cup of wheat flour (100gms)
1 large potato
1 cup of finely chopped mixed vegetables (Green peas, Carrots, Beans)
2 Onions finely chopped (I personally don't like using onions but some may like it!)
small amount of finely chopped coriander leaves (optional)
1 tablespoon of red chilli powder (reduce if you want it less spicy)
1 tablespoon of dhania powder/corriander powder
Asafoetida/Hing (1 pinch) (Use only when you don't use onions)
1 inch of finely chopped ginger
10. Salt to your taste
11. 1 cup of bread crumbs or rusk powder
12. Oil as required to fry
How to Prepare?
1.Deep boil, peel and evenly mash the potatoes and make a ball out of it and
keep it aside.
2.Cook the mixed vegetables until they are tender but not very soft.Strain the
vegetables from any excess water used for cooking and set aside.
3.In a big bowl, add 50gms of wheat flour and add the mashed ball of potato
into it. Blend these two very well so that they form the binding for the cutlet,
just add very little water if the mix is too dry. Please remember that dough
vegetable mix should be firm and not loose.
4.Now, add all the cooked vegetables, chilli powder, dhania powder, salt,hing,
onions to this big bowl containing mashed potato and wheat flour mix and
mix it evenly cautious enough not to crush the vegetables out of shape.
5.In a small bowl, add the remaining wheat flour and add water to make a
batter like that of dosa batter's consistency and set aside.
6.Great hands with excessive oil and make small ball out of the vegetable
mixture prepared in the large bowl. keep the ball of dough vegetable mix on
palm and press with the other so that it takes a circular shape. Make sure
the circular shaped mix is not very thick. (1/2 an inch or little less would
7.If you would like your cutlets to be square in shape then use a knife to cut it
into the shape you want.
8.Now take a long tray and spread the bread crumbs/rusk powder in it.
9.Next step is to dip each of these circular veg/dough mix in the wheat flour
batter kept in the smaller bowl and roll it in the tray containing the bread
10.In a frying pan (non-stick preferred), add little amount of oil let it heat-up,
once the oil is ready place the cutlet rolled in the bread crumbs in the pan
and have it fried on both sides until it turns golden brown.
Instead of wheat flour batter, sabudhana (Javvarisi/Sago) can be used. But, the Sago should be soaked in water over night and cooked softly and strained without water.
Similarly, in the place of wheat flour batter, rava/sooji and rice flour (in equal parts) can also be used.
Serve cutlets hot with tomato chutney/ketch-up/corriander chutney!!!
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