Bethica's Kitchen Flavours: Bamboo Shoot Cutlet

Bamboo Shoot is very commonly consumed in North Eastern part of India and many other Asian countries. It is low in calories and fat, but high in fibre. It also contains vitamins and minerals and is good for the diabetics. It can be cooked with / without veggies or with any type of meat.

But let me share an snack / appetizer that I prepared using these shoots. They turned out quite appetizing and you can serve with any homemade chutney or sauce. So if you happen to come across bamboo shoots in a market, do give it a try by following a step by step pictorial recipe.

I am not too much of a fan of these shoots. But when I came across them in a supermarket here, I was quite excited as I never had the opportunity to try it out in my kitchen. Though I have a very vague memory of having it in a curry form in a Naga restaurant some time back.

200 gms. bamboo shoot,
1 potato, boiled & grated / mashed
2-3 tbsp. roasted chickpea flour
1 onion, chopped
1 tsp. ginger, grated
1-2 green chilies, chopped
2-3 tbsp. coriander leaves, chopped
salt to taste
1/4 tsp. turmeric powder
1 tsp. dry roasted coriander-cumin powder
1/2 tsp. garam masala powder
1 tsp. flaxseed (opt)
some extra chickpea flour for dusting
2-3 tbsp. oil to shallow fry

Boil the bamboo shoot with a pinch of turmeric powder. Grate or process them and keep aside.

Mix all the ingredients, except oil and divide into equal portions. Give a round shape or any other shape of your preference to them and refrigerate for a couple of minutes.

Heat some oil in a pan. Dust the cutlets with some chickpea flour and shallow fry them in batches till golden brown on both sides. Drain on a kitchen towel and relish as a tea time snack or with some chutney or sauce.