Name: Tapioca Cutlet / Kappa Cutlet recipe by Mary Anlet at BetterButter
Prep time: PT-20M
Cook time: 30 min
Total time: 10 min
Yield: 5
Ingredients: Tapioca – 250 gram; Onion – 1 chopped; Coriander Leaves – 2 tablespoon chopped; Garam Masala – 1 tablespoon; Salt – to taste; Oil – as required for deep frying; All Purpose Flour / Maida – 1/3 Cup; Bread Crumbs – 1/3 Cup; Water as required

Ingredients Serving: 5

Tapioca – 250 gram
Onion – 1 chopped
Coriander Leaves – 2 tablespoon chopped
Garam Masala – 1 tablespoon
Salt – to taste
Oil – as required for deep frying
All Purpose Flour / Maida – 1/3 Cup
Bread Crumbs – 1/3 Cup
Water as required

Instructions

Peel tapioca, chop them into smaller pieces. Steam them until soft.
Once they get soft, remove them from the steamer and let them cool down. Mash them.
In a frying pan, add 1 tablespoon oil. Add in jeera. Allow it to splutter. Add in onion and coriander leaves and saute them well.
Add salt and garam masala. Cook until the raw smell leaves. Add in the mashed tapioca and salt.
Mix them well. Now switch off the flame and allow it to cool down. Make them into equal sized balls.
Take maida in a bowl, add in water and salt and make it into a watery batter. The batter must be in consistency that when a spoon is dipped it must stick to the spoon. But do not make it too thick. Dip each ball into this batter.
Toss them in the bread crumbs. Qucikly toss all the remaining balls like this.
Heat oil in a Frying pan. When they are hot enough, add in the balls one by one and deep fry them. When the sides start to darken, remove them from oil. Leave them on the paper towels for the excess oil to drain out.
Simply delicious Tapioca Cutlets are ready to serve.

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