Bhatia Fusion · New dishes from leftovers
Pava Batata ja Cutlet
Flattened rice and potato cutlet
Golden shallow-fried (not deep-fried) round cutlets made from mashed pava batata (a beaten-rice and potato dish) bound with a slice of soaked, squeezed bread and brightened with lime juice and green chilli. Uses up: Pava Batata. An excellent evening snack, served hot.
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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Put the pava batata in a bowl and mash the pieces of potato in it.
Add the lime juice, chopped chilli and salt and mix.
Soak the bread slice in water, then squeeze out the excess water. Add the bread to the mixture and mix thoroughly to form a dough (the bread acts as the binder).
Divide the dough into 4 portions.
Shape each portion by hand into a disc 2–3 inches in diameter and 1 inch thick.
Heat a pan, add 2–3 tbsp oil and shallow-fry the cutlets on both sides until golden brown.
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 excellent evening snack, served hot with green coriander chutney.
Recipes mentioned here
Made from
This dish uses up leftover:
Nutrition
EstimatedPer cutlet
180 kcal
- Protein
- 2 g
- Carbohydrate
- 22 g
- Fat
- 9 g
The recipe makes 4 cutlets.
Whole recipe
710 kcal
- Protein
- 9 g
- Carbohydrate
- 86 g
- Fat
- 37 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 Usha Whabi.
See the original recipe and photos