Monday, 9 May 2011

Vissal Cutlets


Vissal cutlets are made with black gram batter with seasoning. This black gram batter is filled in discs prepared with all purpose flour and cooked in water. It’s finally tempered with green chillies and coriander. A tasty lip smacking evening snack served with chutney or sauce.

Vissal Cutlets


Category- Vegetarian

Ingredients

Black gram (udad dal) 1 cup, soaked for 3-4 hrs and grinded to fine paste
Salt to taste
Red chilli powder (lal mirch powder) ½ tsp
Ginger, chopped 1 tsp
Coriander leaves (dhania leaves) 2 tbsp
Black pepper (kali mirch) 2-3, crushed
All purpose flour (maida) 1 cup
Oil for frying
Water for cooking

For Tempering:-

Cumin seeds (jeera) 1 tsp
Garlic 4-5 flakes, chopped
Ginger 1”, cut into juliennes
Green chillies 4-5, finely chopped

For Garnishing:-

Coriander leaves (dhania leaves) 1 small bunch, finely chopped
Chaat masala powder ½ tsp

Method

Make a dough with all purpose flour (maida) and little salt, keep it aside.

In a large mixing bowl, mix black gram dal batter, salt to taste, red chilli powder (lal mirch powder), chopped ginger, coriander leaves (dhania leaves) and black pepper (kali mirch). Mix well.

Roll out discs of the maida dough, fill in the prepared mixture of udad dal batter in the centre and give it gujhiya shape.  Heat water, in a large thick bottomed vessel. Once the water begins to boil, slowly drop the prepared udad dal stuffed gujhiya’s in water, and let it cook for 15-20 minutes. Insert a knife in the stuffing and check whether it comes out clean. If it’s clean then the ghujhiyas are done.

Remove from water and place it in absorbent paper so that excess water gets absorbed.
Cut it into elongated portions and keep it aside.

Heat oil in a pan, add cumin seeds (jeera), garlic and ginger, green chillies, sauté it for a 30 secs and add the long cut cutlets. Fry till they turn crisp brown; add chaat masala powder and chopped coriander leaves (dhania leaves), mix well. Serve hot with chutney, a wonderful tea time snack for all ages.

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