चटपटी गुजराती कटलेट शादीओ वाली नए तरीके से | Sweet potato cutlet recipe | Shakkar kandi ki tikki

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a gluten-free option, while crushed crackers may reduce costs.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Frozen peas are often less expensive and readily available.

ginger

🥗Healthier: ginger paste

💰Cheaper: fresh ginger

Fresh ginger is often cheaper and provides a more vibrant flavor.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: coriander seeds

Coriander seeds can be a cost-effective substitute for flavor.

Welcome viewers to the kitchen and introduce the recipe for Gujarati sweet potato cutlets.

Mention that the cutlets can be served with green chutney, tomato ketchup, or tamarind chutney.

Explain that the cutlets can be deep-fried or shallow-fried, and that they will be deep-fried in this recipe.

Prepare a heavy tava (griddle) by heating it and spreading ghee on it.

Take 500 grams of sweet potatoes, wash them well, cut them in half, and remove any bad spots.

Add 2-3 tablespoons of water to the sweet potatoes, cover, and cook on low flame for 10 minutes.

After 10 minutes, check the sweet potatoes, flip them, add more water, and cover again for another 10 minutes on low flame.

Once cooked, the sweet potatoes should be soft; transfer them to a bowl to cool down.

In a mixer jar, prepare 1/4 cup of peanut powder and toast 6 pieces of bread into powder as well.

Make a coarse paste of 4-5 green chilies and a 1-inch piece of ginger in the mixer.

Prepare a coarse paste of 1/4 cup of thawed green peas and 1/2 cup of chopped carrots, ensuring it's not too watery.

In a pan, heat 2 teaspoons of ghee and add 1/4 teaspoon of asafoetida, then add the coarse paste of peas and carrots, cooking until dry for about 3-4 minutes.

Add 1/2 teaspoon of turmeric powder and 1 teaspoon of red chili powder to the cooked mixture, mix well, and let it cool down.

Grate the cooled sweet potatoes and add the ginger-chili paste, the cooled pea-carrot mixture, 2 teaspoons of salt, 1 teaspoon of sugar, and 2 teaspoons of amchur powder.

Add 1/4 cup of chopped cilantro, 1 teaspoon of garam masala, and 2 tablespoons of cornflour (or peanut powder) to the sweet potato mixture and mix well.

Divide the mixture into 11-12 equal portions and shape them into cutlets using a mold or by hand.

Coat the cutlets with either semolina or the prepared bread powder, depending on dietary preferences.

Heat oil for frying on medium-high heat and fry the cutlets in batches, ensuring not to overcrowd the pan.

Fry each side for about 1 minute until golden brown, being careful not to break the cutlets while flipping them.

Once fried, remove the cutlets and drain on kitchen paper.

Serve the hot cutlets with tomato ketchup, yogurt, green chutney, or tamarind chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary