Methi Aloo Cutlets

                                                     

Methi aloo cutlets

Aloo and methi are made for each other! Whether as a subzi,tikki or cutlets  the twosome is sure to win the hearts of both, young and old. 

Idea of making these Methi alu cutlets came in my mind when I was desperately trying to find out new tasty as well as healthy recipe from methi leaves. 

Aloo Methi cutlets are extremely delicious combination of potatoes and fenugreek leaves(methi).These cutlets are really a quick and tasty evening snack dish.It can be also served as veg starters,as an option for kid’s tiffin or can also be served by stuffing in Pav (Methi aloo burger).

                                                       

Ingredients for making cutlets

    

       Ingredients

• 1 cup boiled, peeled and mashed potatoes
• 1 cup finely chopped methi leaves
• 1/2 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp ginger garlic paste
• 1/4 cup finely chopped onions
• Salt to taste
• 1 tsp garam masala
• 1/2 tsp dried mango powder (amchur)
• 1 tsp red chili powder
• 1/2 tsp dry coriander powder
• 1/2 cup bread crumbs for rolling
• Oil for shallow frying
• Serves ( 3-4)

                                                         

Frying potato and methi 

                                                                          

Final mixture ready for making cutlets

         

        Method of preparation

• Heat some oil in a broad non-stick pan and add the cumin seeds.
• When the seeds crackle, add the ginger garlic paste   and sauté on a medium flame.
• Add the onions and sauté on a medium flame. Then Add the potatoes, fenugreek leaves mix well and cook for a while covering the pan.
• Now add remaining spice powders like garam masala, dry mango powder, chili powder, turmeric powder, coriander powder and salt mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
• Remove from the flame and allow it to cool completely.
• Once cooled, make medium size round balls of this mixture.
• Roll each ball in bread crumbs in such a way that the balls are evenly coated from all the sides.
• Now Shape them into round cutlets using the palm of the hand.
• Shallow-fry in hot oil to a golden color. Pat-dry with kitchen paper to remove excess oil.
• Serve hot with green coriander chutney or tomato ketchup.

Round balls of mixture with bread crumbs

                                    

       Note

• You can add chaat masala instead amchur powder.
• Boiled potatoes should be soft and mashed very well to make the delicious and well shaped cutlets.
• Methi leaves can be replaced with spinach leaves to make spinach potato cutlets. Rest all ingredients and procedure will remain same.
• Instead of bread crumbs rava can be used.

       Happy Cooking!

Methi dal ( Dal with fenugreek leaves )

                                                   

Methi dal

Once I happen to visit a Hydrabadi mess with my husband, in that restaurant, in the veg thali they served the methi dal. Hence I thought of preparing methi dal in my own style. 

Dal is the staple food at home but just to make healthy twist to the dal I thought of preparing methi dal ,as sometimes we get bored by eating the same dal tadka recipe.

I know many people know about the benefits of methi leaves, though few people eat methi leaves in their food regularly but still there will be some people who don’t like the taste of this leafy vegetable.

Methi dal is the best way to make these fussy eaters consume methi leaves. Methi leaves are bitter in taste but the health benefits are really very sweet.

        Ingredients

• 1 cup Tur dal(pigeon pea lentils)
• Water (as per requirement)
• ½ tsp turmeric powder
• 1-2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tablespoon grated coconut
• 1 medium size onion (finely chopped)
• ½ inch ginger (finely chopped)
• 5 to 6 garlic (finely chopped)
• 1-2 green chilies (slit)
• 1 to 2 dry red bedgi chilies
• 1 medium tomato (finely chopped)
• ½ tsp red chili powder
• A pinch of asafetida
• 1 cup fresh fenugreek/methi leaves (cleaned &chopped)
• Salt (as per taste)
• jaggery (around 1 tsp)

       Method of preparation

• Pressure cook the dal,methi leaves,tomato,onion,ginger, green chilies turmeric and water till the 3 whistles.
• Once the pressure cooker cools down, open the lid and gently mix all the ingredients with the help of whisk.
• Add salt,jaggery,grated coconut and red chili powder and mix again with the ladle.
• Give tempering with some oil and red chili, cumin,mustard seeds, asafetida and chopped garlic.
• Pour this mixture in the dal or add the cooked dal to this tempering mixture. Add water as per requirement.Stir very well and simmer the dal for 7 to 8 minutes more.
• Serve the methi dal steaming hot with steamed rice.

       Note

• In the above  recipe i have used tur dal, but you can also make this dal with moong dal and chana dal . You can also use a combination of two to three lentils.
• I have cooked dal ,methi leaves ,tomato and onion together to give integrated taste to the dal.As per personal choice you can cook dal and other ingredients separately.                                                                                                                                                                                                         Happy Cooking !