Food Trivia Corner :
Origin – Early 18th century: from French côtelette, earlier costelette, diminutive of coste ‘rib’, from Latin costa.
Trivia – Cutlet by Oxford dictionary definition is “A portion of meat, usually served grilled or fried and often covered in breadcrumbs.
Disclaimer – This recipe was inspired for style of cooking and using cooked rava from recipe video “Potato Rava Fingers” by Yum.recipes (Punjab Kesari studio) on Instagram. I have customized the recipe by adding my choice of masalas for the stuffing and cooking in form of cutlets.
- Boiled aloo (potato) – 3
- Semolina (rava/sooji medium) – 1/2 cup
- Fresh coriander leaves – 1 tbsp, chopped
- Salt – 1 tsp
- Chaat masala – 1 tsp
- Jeeru (cumin) powder – 1/2 tsp
- Pepper powder – 1/2 tsp
- Oil – for frying
- Water – 1 cup
Watch on YouTube – Ravaloo Cutlets
- Mash the boiled potatoes in a bowl.
- In a pan, add 1 cup water and bring to a boil.
- Add 1 tsp oil to the pan and add the semolina/rava. Stir and cook on low flame.
- Meanwhile, add the salt, chaat, jeeru powder, pepper powder, and chopped fresh coriander to the mashed potatoes in the bowl.
- Once the rava is cooked, ensure that it is “leaving the pan sides” dry texture. I used a nonstick pan but even in normal pan the rava should fold into a mould when stirred. Switch off stove.
- Add the cooked rava to the bowl and mix the potatoes, masala and rava in a soft dough. Note – let it stand for 15 minutes. This allows better binding and no breakage during frying.
- Make round balls and slightly flatten them into cutlet shapes. You may try heart shape etc. for more visual appeal.
- Heat the oil in a deep bottom pan and fry the cutlets till golden brown.
- Serve with ketchup or pack for a yummy school tiffin!
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