Name: Keerai Cutlet recipe by Vasuyavana at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: Amaranth leaves 1/2 cup; Potato 2 medium sized; Carrot 2 small size, chopped; Cashews 1/4 cup; Red chili powder 1/2 tsp; Salt 1/2 tsp; Hing pinch; Garam masala 1/2 tsp; Coriander leaves 3 tbsp, chopped; Poha powder (1/2 cup Poha grinded); Besan 1 cup; 1/2 cup breadcrumbs

ABOUT Keerai Cutlet RECIPE

Cutlet made with Amaranth leaves, carrot and Potato. Easy way to add greens to our kids food

Ingredients Serving: 2

Amaranth leaves 1/2 cup
Potato 2 medium sized
Carrot 2 small size, chopped
Cashews 1/4 cup
Red chili powder 1/2 tsp
Salt 1/2 tsp
Hing pinch
Garam masala 1/2 tsp
Coriander leaves 3 tbsp, chopped
Poha powder (1/2 cup Poha grinded)
Besan 1 cup
1/2 cup breadcrumbs

Instructions

Pressure Cook Veggies, until tender
Rinse and cut Amaranth leaves
Add boiled Potato and Carrot to Amaranth leaves. Mash veggies and leaves and mix well
Add salt, hing and red chili powder. Mix well
Add Poha powder , cashews and garam masala powder.
Add finely chopped coriander leaves. Mix well to form soft dough
Divide into equal portions and shape like cutlets
Add water to besan to form smooth thick paste. Dip cutlets into besan paste and coat well
Roll the cutlets over Poha powder / Bread crumbs.
Shallow fry cutlets on hot tawa over low flame until golden brown on both sides
Serve hot with Sauce.

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