Nov 17, 2010

Tapioca Cutlet

Tapioca Cutlet

Kappa in Malayalam
Badikanang in Konkani ( Mangalore region )

Makes: 6 cutlets

You will need

200 g boiled and mashed ( freshly cooked or left over ) tapioca pieces
1 tablespoon oil
1 onion, finely sliced
1/2 - inch piece ginger, finely chopped
1 spring curry leaves
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/2 teaspoon salt ( or to taste )
2 tablespoon maida ( all purpose flour )
1/4 cup water ( for maida )
50 g breadcrumbs
100 ml oil ( to fry )


Mix 2 tablespoon maida in 1/4 cup water and make a smooth solution. Keep aside.

Heat oil in a pan. Add finely sliced onions and fry till golden color and fragrant.

Add chopped ginger and curry leaves. Mix well.

Add red chilli powder and turmeric powder. Saute on a low heat for 2 - 3 minutes or till the raw smell goes.

Add boiled and mashed tapioca pieces, garam masala powder and salt to taste. Stir well. Do not add water. Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally.
Switch off the heat and allow to cool naturally.

Divide this mixture into 6 equal portions. Make even - sized balls and flatten them into round shapes.

Apply little maida solution on both the sides and roll them in breadcrumbs ( see the photo above ).

Heat oil in a kadai / frying pan. Reduce heat to medium and deep fry cutlets ( 3 cutlets at a time ) until golden color on both the sides.

Serve hot with Tomato sauce and fresh salad.

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