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Photo of Elephant Foot Yam cutlet by Vinutha Hk at BetterButter

Elephant Foot Yam cutlet

Vinutha Hk
10 minutes
Prep Time
25 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Elephant Foot Yam cutlet RECIPE

Elephant Foot Yam contains magnesium, Phosphorus, potassium, traces of zinc, copper and Calcium. Kids like it the way it is served in cutlet, even the elders as well. Give it a try for a new taste.

Recipe Tags

  • Veg
  • Easy
  • Kitty Parties
  • North Indian
  • Shallow fry
  • Appetizers

Ingredients Serving: 4

  1. 250 gram Elephant Foot Yam
  2. one to one and a half teaspoon of salt
  3. one tablespoon of lime juice
  4. 1 tablespoon of red chilli powder
  5. quarter teaspoon of turmeric
  6. few coriander leaves
  7. two strands of curry leaves
  8. 2 tablespoon corn flour
  9. 4 to 5 tablespoon of breadcrumbs
  10. oil for Shallow fry


  1. Take the Elephant Foot Yam, remove the skin of it and wash it nicley. Chop it roughly.
  2. In a pressure cooker add enough water to soak the Elephant Foot Yam and cook it for 1 to 2 whistles.
  3. Tip - when you touch the elephant foot yam to cut it, your skin might feel burning sensation. Apply little coconut oil and leave it. The burning sensation reduces.
  4. Once the yam is cooked nicely, remove it on the kitchen napkin (tissue) and drain out the excess water.
  5. now transfer the Yam into a clean bowl. Mash it properly into a paste.
  6. Now add salt, turmeric, red chilli powder, lemon juice, coriander leaves finely chopped, curry leaves finely chopped, corn flour and bread crumbs. Mix nicely.
  7. heat the tawa on a medium flame. Add oil enough for shallow fry.
  8. make even sized balls of the mixture. Flatten it on your greased palms and put it on the tawa
  9. Shallow fry it on both sides until it's cooked.
  10. transfer it to a plate and serve it with tomato ketchup.
  11. Tip - if the excess water is not drained from the cooked yam, more bread crumbs can be added to make it bind properly.

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