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Sunday, 11 October 2015

Upma Cutlet (Semolina Porridge Patties)


          Do not know what to do with any leftover Upma? Then dish out these yummy Upma Cutlets and it will be gone in no time. They can also be dipped in beaten egg and rolled in bread crumbs for a crispier finish. 

          Do enjoy these simple homemade cutlets as an appetizer with sauce / green chutney or as an evening tea-time snack. Please check for a step by step method with pictures to prepare them.











  • 1-2 cups leftover Upma
  • 2-3 brown bread, lightly dipped in water and squeezed / 1 mashed boiled potato
  • 1 small onion, chopped
  • 1-2 green chilies. chopped
  • 1 tsp. ginger, finely chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili flakes
  • 1 tbsp. kasuri methi, crushed
  • 1/2 tsp. garam masala powder
  • 1 tbsp. fresh grated coconut
  • oil to shallow fry








          In a bowl, combine all the ingredients, except oil and form into equal round flat balls. Refrigerate for an hour.

          Heat 1-2 tbsp. oil in a non-stick pan and shallow them 3-4 at a time till light golden in colour on both sides. Drain on a kitchen towel.

          Shallow fry the rest of the cutlets in the same way and serve with sauce or green chutney.





                               In a bowl, combine all the ingredients, except oil.





                               Form into equal round flat balls. Refrigerate for an hour.




                  Heat 1-2 tbsp. oil in a non-stick pan and shallow them 3-4 at a time till light 
                  golden in colour on both sides. 



                               Drain on a kitchen towel.







                              Serve with sauce or green chutney.




          





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