Dry fruit cutlets
Some times, kitchen disasters or scarcity is essential for kitchen inventions. Trying to making dry fruit kachoris (dry fruit dumplings), I ran out out of sago flour. With everything else in place, the idea of abandoning the recipe was disheartening. So instead of the kachoris, it was dry fruit cutlets…but still just as grand. The nutty flavours coupled with sweetened coconut is an absolute treat to the palate.
½ cup raisins, ½ cup cashews, ½ cup almonds, ¼ cup walnuts, ½ cup freshly grated coconut (alternatively use dried coconut), 1 medium sized boiled potato, 3 tablespoons milk, ½ cup tapioca seeds (optional, if not using this add a small potato to make up the volume), 1 mild green chilli, ½ tablespoon of grated ginger, a pinch of salt, oil to cook
- If you are using the tapioca seeds, wash and soak them in water for about 30 minutes. Thereafter, drain the water and allow them to dry.
- Squash the potatoes and add the tapioca seeds to it.
- In a pan, roast the dry fruits for about 3 – 4 minutes on a low flame.
- Add the coconut and milk to it and continue roasting on a low flame till the milk dries up.
- Transfer the ingredients to a blender, add the green chilli and ginger and blend to get a rough dry mix.
- Transfer this mix to the potatoes and blend together like kneading a dough.
- Divide the potato dry fruit mix into smaller parts. Roll and press in your palms to make the cutlets. Alternatively, use moulds to get the desired shapes.
- Bake in the oven for 225⁰C for 30 minutes, changing sides after 15 minutes. Alternatively, roast on a pan with a small amount of oil till each side is goldenish brown in colour. If roasting on a pan, use a medium flame.
- Serve with chilled yogurt.