Bhatia Fusion · New dishes from leftovers
Masalay Piyo Saag ja Cutlet
Spicy mixed-vegetable cutlet
Thick shallow-fried cutlets: the saag is mashed to a paste with bread crumbs, pav bhaji masala and chaat masala, shaped into discs and fried golden on both sides. Savoury and mildly spiced; a tea-time snack.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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In a vessel, mash the Masalay Piyo Saag into a paste. Add the masalas, salt and chopped coriander leaves.
Add the bread crumbs and mix thoroughly so that no lumps remain. Shape into a semi-soft dough and divide it into 6 portions.
Shape each portion by hand into a disc about 2–3 inches across and 1 inch thick.
Heat a pan, add 2–3 tbsp oil and shallow-fry the cutlets on both sides until golden brown.
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Serve with
A tea-time snack, with Dharan ji chutney (green coriander chutney) or tomato ketchup.
Recipes mentioned here
Made from
This dish uses up leftover:
Nutrition
EstimatedPer cutlet
100 kcal
- Protein
- 3 g
- Carbohydrate
- 15 g
- Fat
- 3 g
The recipe makes 6 cutlets.
Whole recipe
600 kcal
- Protein
- 19 g
- Carbohydrate
- 88 g
- Fat
- 19 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Neeta Mohandas.
See the original recipe and photos