Dahi Sago & Soya Kheema Cutlet
in Appetizier, Snacks, Vegetable on Saturday, April 28, 2012
Dahi cutlets are always our family favourites, whenever i prepare them they will get vanished with few hours..This time i tried making some sago cutlet along with some leftover soya kheema i prepared for our yesterday's lunch, i combined the soaked sago and already prepared soya kheema along with some cooked and smashed potatoes to make out some delicious cutlets..This cutlet tastes fabulous, delicious also very easy to prepare, once i pan fried these cutlets i soaked them in a tempered buttermilk topped with tangy and sweet tamarind chutney, we enjoyed having this delicious dahi sago and soya kheema cutlet for our evening snacks..A fantastic snacks to enjoy while its too hot, everyone relished each and every spoon of this yummy dahi sago and soya kheema cutlet..Sending this cutlets to Sharmi's Let's Munch, CWS-Sago guest hosted by Niloufer and to PJ's Scrumptious Delights from Leftovers and to Umm's Iftat Moments..
1cup Soya Kheema (prepared exactly as here)
1/2cup Sago (soaked for 2hrs)
2nos Potatoes (cooked)
1no Onion(chopped)
2nos Green chillies (chopped)
Few curry leaves
1tsp Garam masala powder
1/2tsp Fennel seed powder
1/4tsp Ginger (crushed)
1/4cup Bread crumbs
Salt
Oil for shallow frying
For Dahi:
2cups Buttermilk
1tsp Mustard seeds, urad dal
1tsp Grated ginger
Curry leaves
Few spoons of sweet tamarind chutney
Few Chilly powder
Few Chaat masala
Combine the soya kheema, cooked potatoes, soaked sago, garam masala powder, fennel seed powder, bread crumbs in a large bowl, meanwhile heat few drops of oil and saute the chopped onions, chopped green chillies, crushed ginger and curry leaves until the onions turns transculent..Add this cooked veggies along with the already prepared sago-soya kheema mixture..Mix everything well along with enough salt, make small balls from this mixture and keep aside..Heat the oil for shallow frying,drop gently the already prepared patties and fry on both sides in medium flame until the crust turns golden brown...
Meanwhile let fry the mustard seeds, urad dal, grated ginger, curry leaves in hot oil and keep aside, beat the buttermilk and add the tempered spices and salt, mix well..take this tempered buttermilk in a shallow bowl and drop gently the cutlets..pour the tamarind chutney and springle chilly powder and chaat masala over the soaked cutlets and let them sit in fridge atleast for an hour..
Enjoy!
1cup Soya Kheema (prepared exactly as here)
1/2cup Sago (soaked for 2hrs)
2nos Potatoes (cooked)
1no Onion(chopped)
2nos Green chillies (chopped)
Few curry leaves
1tsp Garam masala powder
1/2tsp Fennel seed powder
1/4tsp Ginger (crushed)
1/4cup Bread crumbs
Salt
Oil for shallow frying
For Dahi:
2cups Buttermilk
1tsp Mustard seeds, urad dal
1tsp Grated ginger
Curry leaves
Few spoons of sweet tamarind chutney
Few Chilly powder
Few Chaat masala
Combine the soya kheema, cooked potatoes, soaked sago, garam masala powder, fennel seed powder, bread crumbs in a large bowl, meanwhile heat few drops of oil and saute the chopped onions, chopped green chillies, crushed ginger and curry leaves until the onions turns transculent..Add this cooked veggies along with the already prepared sago-soya kheema mixture..Mix everything well along with enough salt, make small balls from this mixture and keep aside..Heat the oil for shallow frying,drop gently the already prepared patties and fry on both sides in medium flame until the crust turns golden brown...
Meanwhile let fry the mustard seeds, urad dal, grated ginger, curry leaves in hot oil and keep aside, beat the buttermilk and add the tempered spices and salt, mix well..take this tempered buttermilk in a shallow bowl and drop gently the cutlets..pour the tamarind chutney and springle chilly powder and chaat masala over the soaked cutlets and let them sit in fridge atleast for an hour..
Enjoy!
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