Bhatia Fusion · New dishes from leftovers
Pava Batata Cutlets
Flattened rice and potato cutlets
Deep-fried (taraylo) disc-shaped cutlets of Pava Batata mixed with corn flour, shredded carrot and cabbage and coarsely mashed peas; savoury and mildly tikho (spicy) with green chilli and cumin. An anytime 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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Shred the carrots and cabbage finely and mash the parboiled green peas coarsely.
In a container, combine the pava batata, corn flour, shredded vegetables, chopped green chillies and cumin seeds. Add salt, 1 tbsp oil and a little water and mix to a semi-soft dough.
Divide the dough into 6–8 balls and flatten each into a round disc about 1 inch thick. Deep-fry the cutlets.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
An anytime snack, served hot with green coriander chutney or tomato ketchup.
Recipes mentioned here
Made from
This dish uses up leftover:
Nutrition
EstimatedPer cutlet
200 kcal
- Protein
- 1 g
- Carbohydrate
- 28 g
- Fat
- 8 g
The recipe makes 6–8 cutlets.
Whole recipe
1,380 kcal
- Protein
- 9 g
- Carbohydrate
- 198 g
- Fat
- 59 g
Everything in the ingredients list, plus the oil soaked up in frying.
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. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Charu Bhatia.
See the original recipe and photos