Crispy Sweet Potato & Peas Cutlets: A Flavorful Indian Snack

Sweet Potato & Peas Cutlet Recipe

Indulge in the delightful world of Indian snacks with this exquisite Sweet Potato & Peas Cutlet recipe, a vegetarian gem that marries the earthy sweetness of sweet potatoes with the vibrant flavor of peas. Ideal for a tea-time treat or a light appetizer, these cutlets are crispy on the outside and soft on the inside, making them a perfect addition to your culinary repertoire. Here’s a step-by-step guide to prepare this flavorful dish, complete with nutritional information to ensure you know just how deliciously wholesome this snack is.

Ingredients

Preparation Time

Cuisine

Instructions

1. Prepare the Mixture:
   Begin by taking a large mixing bowl. Combine the mashed sweet potatoes and boiled green peas. Ensure they are well blended to create a smooth texture.

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2. Incorporate Aromatics:
   Add the ginger garlic paste, finely chopped green chillies, and chopped coriander leaves to the bowl. Mix thoroughly to infuse the flavors.

3. Add Spices:
   To the mixture, incorporate all the dry ingredients: chaat masala, salt, red chilli powder, roasted cumin powder, amchur powder, and garam masala. Mix everything well to ensure the spices are evenly distributed.

4. Add Acidity:
   Squeeze in the lemon juice and combine the mixture once more. The acidity will enhance the overall flavor profile of your cutlets.

5. Prepare Binding Mixture:
   In a separate small bowl, mix the corn flour with water to create a smooth paste. This will help in binding the cutlets and ensure a crispy exterior.

6. Shape the Patties:
   Shape the potato-pea mixture into medium-sized patties, ensuring they are uniform in size for even cooking.

7. Coat the Patties:
   Dip each patty into the corn flour mixture, allowing any excess to drip off, and then roll it in the whole wheat bread crumbs. Make sure the bread crumbs coat the cutlet completely for a delightful crunch.

8. Fry the Cutlets:
   Heat sunflower oil in a frying pan over low heat. Once the oil is hot, carefully add the coated cutlets. Shallow fry them until they are golden brown and crispy on both sides, about 3-4 minutes per side. You may need to do this in batches to avoid overcrowding the pan.

9. Serve:
   Remove the cutlets from the pan and place them on paper towels to absorb any excess oil. Serve the hot Sweet Potato & Peas Cutlets with fresh dhaniya pudina chutney and a drizzle of dates and tamarind chutney or alongside roasted tomato sauce for an extra kick of flavor.

Nutritional Information (per serving)

This Sweet Potato & Peas Cutlet recipe brings together delightful flavors and textures that are sure to please any palate. Enjoy the warm, comforting taste of Indian cuisine right in your home, and don’t forget to share these cutlets with family and friends for an unforgettable snack experience!