Cutlet/Tikki is one among the family’s favorites. So i keep trying various varieties with it.A perfect snack for your little one who is fussy about having vegetables. Continue reading “SWEET POTATO CUTLET/TIKKI/PATTIES”
This recipe has been lying in my drafts for months together. I was planning to make it again and click new pictures. But somehow couldn’t. Hope to add fresh images soon. I tried this recipe when elders visited us on a rainy day.We just loved it and relished them perfectly with the drillzing climate outside I just came across the ingredients in a TV show and thought making a difference to the usual cutlet and believe me it was yummmm. I used ghee to shallow fry. If you find it too heavy you can try shallow fry with oil. I made this just like I make cutlets but later knew that this can also be called patty or tikki.I learnt few recipes of tikki and patty from fellow mommies. They are in my to try list. You can offer this to your little ones for snacks. 100% nutritious as I am not using maida which was mentioned in the original recipe.
- (Makes 10)
- Corn kernels-1 cup
- Onion-1/4 cup(chopped)
- Salt-To taste
- Chilly powder-1/4 tsp
- Chat masala-A pinch
- GGG paste-1/4 tsp
- Ghee/Oil-To shallow fry
- Bread crumbs-2 tbsp
- Corn flour-1 tbsp
- (GGG-Ginger Garlic Green Chilly paste)
1.Pressure cook potatoes and corn kernels.
2.Mash potatoes and add corn kernels(cooked) and chopped onions together.
3.Add corn flour,all spices,salt and mix together.
4.Make a semi-thin paste(to coat) of corn flour.
5.Make small balls of the mashed mixture.
6.Dip in the flour paste.
7.Flatten the balls and roll on bread crumbs.
8.Shallow fry carefully and serve it hot with chutney/sauce.
Check out my other recipes with corn:
You can mash corn kernels and add to this.
Instead of paste of ginger,garlic and green chiily paste,you can add small pieces too.
Adjust spices according to your taste.
Avoid salt if you prefer this for babies less 1 year.
Corn can be included above 8 months. Please consider your doctor’s advise and family history of allergies before introducing any new food to your babies.
You can add some peas along with this.
Adjust bread crumbs and corn flour according to the consistency of the blended vegetables.
Cook potatoes and corn without water.
I love malai kofthas served at restaurants for no reason. But I have always felt that I couldn’t have more than a koftha ball.Later I found the reason baking powder used when I viewed this recipe in a TV show. Hence I made an attempt to make one health friendly version for the family. Your little one will definitely love the kofthas as it just melt in mouth. A not so spicy but an yummy,creamy side dish. Come let’s grab some cheesy,chewy kofthas 🙂
For the Koftha balls-15-17 balls
- Cauliflower-1(medium sized)
- Potatoes-5(medium sized)
- Red chilly powder-1 tsp
- Ginger garlic paste-1/4 tsp
- Garam masala powder-1/4 tsp
- Coriander powder-1/4 tsp
- Corn flour-2 tbsp
- Bread crumbs-4 tbsp
- Pepper powder-1/4 tsp
- Salt-To taste
- Oil-To deep fry
- Cheese-1/2 cup(small cubes)
For the gravy/curry:(Serves 5)
- Tomato Puree-1.5 cups
- Chilly powder-1/4 tsp
- Onion-1 cup(Sliced finely)
- Ghee-2 tbsp
- Kasturi methi-1 tbsp
- Cream-3 tbsp
- Milk-1/2 cup
- Salt-To taste
To grind into a smooth paste:
- Green chiily-2
- Ginger-A piece
- Mint leaves-3
- Coriander leaves-5
1.Wash potatoes and pressure cook them
2.Remove the florets of cauliflower and immerse in a bowl of hot water(add a pinch of salt & turmeric powder).
3.Drain the water from caulifower after 10 minutes and par boil them.
4.Release the pressure and peel the skin of potatoes
5.When the cauliflower is completely cooked,drain the water and cool them.
6.Mash potatoes and cauliflower along with all ingredients mentioned for koftha.(except oil,bread crumbs,cheese)
7.Make small balls and stuff the cheese inside.
8.Roll these balls and give a coating of bread crumbs.
9.Deep fry these koftha balls and strain excess oil.
10. In a kadai heat ghee and add the chopped onion.
11.Saute them well.In the meantime make a fine paste of ginger,garlic,green chilly,mint leaves & coriander leaves.
12.When the onion turns golden brown add the paste and tomato puree.
13.Mix them well and saute till raw smell vanishes.
14.Add chilly powder and half cup of water and let it boil.
15.When it thickens well,add salt,kasturi methi.
16.Simmer and add milk and fresh cream.
17.Give a quick mix and switch off. This gravy will have a thick pouring consistency.
18.Add the balls/koftha to the gravy . Do not stir rigorously.
19.Garnish with coriander leaves and serve hot.
This dish needs utmost care and patience.
Cut the cheese into small cubes or else they might break and ooze out.
Make balls big enough to hold the cheese cubes.
Adjust the amount of salt used in gravy as we have already added salt in the koftha balls.
There must be no water in the potatoes and cauliflower.
Add corn flower according to the consistency of the mashed veggies.
You can skip cauliflower too.
You can replace cheese with paneer cubes too
You can also shred cheese and add to mashed veggies instead of stuffing.
If you prefer this for your little ones,have a word with your pediatrician. You should have introduced all ingredients separately in prior. Please use home made cheese for babies and use whole wheat bread crumbs for rolling. The kofthas as such will be enjoyed by little ones. Prefer home made cream.
Do not mix the gravy after adding the koftha balls. It would break.
Take care while frying the balls. Prefer medium flame. Ensure that they don’t break.
The base veggies are of your choice. You can even add carrot,beans.