Step-by-Step Guide to Make Perfect Coconut Cutlet (no Onion and Garlic)
Hello everybody, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Any-night-of-the-week Coconut Cutlet (no Onion and Garlic). One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Coconut Cutlet (no Onion and Garlic), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Cutlet (no Onion and Garlic) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Coconut Cutlet (no Onion and Garlic) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Coconut Cutlet (no Onion and Garlic) estimated approx 25 mins.
To get started with this recipe, we must prepare a few components. You can have Coconut Cutlet (no Onion and Garlic) using 12 ingredients and 6 steps. Here is how you can achieve it.
#Coco
Coconut cutlet is a delicious and tasty snack. Many kids and elders find it difficult to munch coconut. They like grated coconut with boiled potato and spices. It can be served as a side dish.
Ingredients and spices that need to be Make ready to make Coconut Cutlet (no Onion and Garlic):
- 1 cup coconut, chopped
- 1 inch ginger, chopped
- 3 green chillies
- 1/2 tsp whole cumin seeds
- 3 potatoes, peeled, boiled and mashed
- As per taste Salt
- 1 tbsp corn starch
- 1/2 tsp Kashmiri chilli powder
- 1 tsp chaat masala powder
- 1/3 tsp pav-bhaji masala
- 1/4 cup poha powder (flat rice /chuda)
- As required Oil for shallow/deep fry
Instructions to make Coconut Cutlet (no Onion and Garlic)
- Take coconut scrap, green chilli, chopped ginger and cumin seeds in a mixer jar and make a fine paste, adding a little water.
- Mix coconut paste, mashed potatoes, salt, chaat masala, red chili powder, corn starch. Knead to make a pliable dough.
- Divide the dough to twelve - fifteen parts. Shape them into cutlets.
- Roll each cutlet in the crumb of poha.
Place in refrigerator for 10 -15 minutes.
- Heat oil in pan. Drop cutlets carefully. Fry in medium flame, both the sides, evenly. Remove and keep in kitchen towel, to drain extra oil.
- Serve hot with tomato-chilli sauce /chutney.
Thanks
Onion and garlic can be used. Poha powder makes the cutlets, more crispy for a long time.
Refrigeration of cutlets, set them and makes easier to fry.
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