METHOD
OF PREPARATION
1. Wash and boil sweet potatoes until soft. Cool,
thoroughly, peel and mash well.
2. Make slits on bananas and boil till soft. Cool,
peel and mash
3. Clean, wash and chop mint leaves and coriander
leaves. Peel, wash and chop ginger. Remove stems, wash and chop
green chillies. Wash, pat dry and chop raisins. Chop cashewnuts.
Blanch almonds in half a cup of boiling water for ten minutes. Drain,
cool, peel and chop.
4. Combine mashed sweet potato and bananas with
mint leaves coriander leaves and ginger. Knead well to from a hard
dough. If it is soft, add breadcrumbs.
5. Divide into twelve equal portions.
6. Mix raisins, cashewnuts and almonds and stuff
this into each portion of above mixture. Shape each stuffed potion
into a cutlet.
7. Heat sufficient oil in a kadai on moderate heat.
8. Deep fry cutlets in batches, turning over a
couple of times, until golden brown and crisp. Drain onto an absorbent
paper.
9. Serve hot with any sour chutney.
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