Sweet potato cutlet | sakkara valli kizhangu cutlet recipe with video and step by step pictures. Cutlets are always loved by everyone at my place. Though i make it rarely,but whenever i make, i make Potato cutlet only. Last year, when i posted sweet potato chaat itself, i planned to post the sweet potato cutlet recipe. Finally i tried sweet potato cutlet today and i loved it very much. The sweetness of the potato with the flavor of the spices added, complimented the cutlet so well. I am sure this is a perfect tea time snack for a rainy day evening, along with a cup of hot ginger tea.
Generally sweet potato cutlet is made during fasting days. But i didn’t make it as a no onion no garlic version.
Generally sweet potato cutlet is made during fasting days. But i didn’t make it as a no onion no garlic version.
Sweet potato cutlet recipe
Preparation Time : 20 mins | Cooking Time : 15 Mins |Serves: 10-11 cutlets
Sweet potato 2
Onion 1
Ginger garlic paste 1 tsp
Garam masala 1 tsp
Red chili powder 2 tsp
Cashew nuts few(optional)
Salt as needed
Coriander leaves few
Mint leaves few
Green chili 1 (optional)
Pepper powder 2 tsp
Plain flour or millet flour 2 tblsp
Corn flour 1 tblsp
Chaat masala 1 tsp
Bread crumbs 1/2 cup
Oil for deep frying
Method:
- Boil the sweet potato in pressure cooker for 4 whistles. Let this coo nicely.
- Once done take it out form the water immediately. Else it will absorb more moisture.
- Keep this in the refrigerator till you use this for sweet potato cutlets.
- Finely chop the cashew nuts, coriander leaves,mint leaves and onion.
- In a wide bowl add the sweet potato.
- Mash this finely using a potato masher or a fork.
- Alternatively you can grate the sweet potato and add too.
- Add the red chili powder,salt,onion,coriander leaves, mint leaves, 1 tsp pepper powder,cashew nuts, garam masala, green chili (if adding) and the plain flour (or millet flour).
- Mix this well using a clean hands.
- It will come like a dough.
- In a deep bowl add the corn flour, chaat masala and 1 tsp pepper powder.
- Add water and make it into a thin watery paste. This is just to coast the patties.
- Keep the bread crumbs ready in a plate.
- Grease your hands with oil.
- Take a big lemon sized ball of sweet potato mixture and make it into a round ball.
- Flatten this and make it into a patty. You can make oblong shape too.
- Dip the sweet potato patty in the corn flour water and immediately roll them on the bread crumbs.
- Arrange this in a plate.
- Repeat this for the rest of the sweet potato mixture.
- If you want to make it later cover it with a aluminium foil or cling wrap and keep it inside the refrigerator. You can even fry the next day too.
- Heat oil in a pan, when it is hot, bring the flame to medium.
- Slowly put the cutlets into the pan.
- Do not crowd the pan.
- Cook the cutlets in medium flame on both sides.
- Take out from oil and drain in a kitchen towel.
- Repeat this for the remaining cutlets.
- Serve hot with mint chutney or tomato ketchup.
Video of how to make Sweet potato cutlet
Method with step wise pictures:
- Boil the sweet potato in pressure cooker for 4 whistles. Let this cook nicely.
- Once done take it out form the water immediately. Else it will absorb more moisture.
- Keep this in the refrigerator till you use this for sweet potato cutlets.
- Finely chop the cashew nuts, coriander leaves,mint leaves and onion.
- In a wide bowl add the sweet potato.
- Mash this finely using a potato masher or a fork.
- Alternatively you can grate the sweet potato and add too.
- Add the red chili powder,salt,onion,coriander leaves, mint leaves, 1 tsp pepper powder,cashew nuts, garam masala, green chili (if adding) and the plain flour (or millet flour).
- Mix this well using a clean hands.
- It will come like a dough.
- In a deep bowl add the corn flour, chaat masala and 1 tsp pepper powder.
- Add water and make it into a thin watery paste. This is just to coast the patties.
- Keep the bread crumbs ready in a plate.
- Grease your hands with oil.
- Take a big lemon sized ball of sweet potato mixture and make it into a round ball.
- Flatten this and make it into a patty. You can make oblong shape too.
- Dip the sweet potato patty in the corn flour water and immediately roll them on the bread crumbs.
- Arrange this in a plate.
- Repeat this for the rest of the sweet potato mixture.
- If you want to make it later cover it with a aluminium foil or cling wrap and keep it inside the refrigerator. You can even fry the next day too.
- Heat oil in a pan, when it is hot, bring the flame to medium.
- Slowly put the cutlets into the pan.
- Do not crowd the pan.
- Cook the cutlets in medium flame on both sides.
- Take out from oil and drain in a kitchen towel.
- Repeat this for the remaining cutlets.
- Serve hot with mint chutney or tomato ketchup.
Notes:
- Ensure that the sweet potato mixture is firm, else it will be disintegrate in oil.
- As sweet potato is bit sweeter, the red chili powder will be perfect enough to balance the taste.
- You can use cookie cutters to shape the sweet potato cutlets.
i love ur samayal am ur great fan
this sweet potatoe cutlet is yummy i tried it and it comes out well thank u so much for this recipe
I tried today.Tastes good..
What can I use instead of Bread crumbs?
Coarsely powdered oats can be added.