The Flavorful Elephant Yam Cutlet

 

Wishing all my blog friends a very happy new year. Due to some personal circumstances I havent been able to blog lately. I hope to share more recipes in this new year and delight you all.

For some people cooking is a boring routine and for some it is a piece of art. But for me it is neither both it is love personified. If you cook with love you enter a new dimension where you can create a dish that will fill you and your family with joy.

You can sometimes make mistakes and may not be perfect everytime. But just keep trying and improve on your every attempt. So make this new year resolution not to give up on cooking new dishes.

If you are looking for a authentic dish that can be eaten with steamed rice or a cup of tea this elephant yam cutlet will surprise you. I learnt this cutlet recipe from my MIL. It has a amazing flavor and crispy treat that you would want to have even when it is warm.
 

Ingredients

• 1 cup grated elephant foot yam
• 1/4 cup finely chopped onions
• 3 red chillies
• 1/2 tsp cummin/jeera powder
• 3 tbsp rice flour
• oil for deep fry

Procedure
Peel the yam and grate it immediately
 
Wash the grated yam in running water for 1-2 minutes. Then squeeze it completely to remove the water.

Then in blender add the grated yam, red chillies, salt, chopped onions and jeera powder. And roughly grind it in a coarse paste.
 
Take it out in a plate mix the rice flour to it which will give it some firmness. Heat oil in a pan on medium heat. Make small balls and pat it and slowly release them in the oil. Fry till crispy and until golden brown on both sides.
 
Note: After peeling the yam do not wash as it will become slippery, wash it only after grating it.

You should wash it until all the slipperiness goes away, which is indicated by clear water as you wash it

Dont touch the cutlet initially when it is deep fried in oil else it will split apart. Once it begins to turn golden brown then you turn it over.

The addition of rice flour is important and should to added until it is a firm dough.

If it is added more then the cutlets will be too hard and it is less the cutlets would split apart when you fry it.