Elephant Foot Yam Cutlet Recipe

Cooking Directions

• STEP 1.Peel and chop the elephant foot yam into small pieces.
• STEP 2.Boil the yam pieces until they are soft and tender.
• STEP 3.Drain the water and mash the yam using a fork or masher.
• STEP 4.Add chopped onions, green chilies, ginger-garlic paste, coriander leaves, red chili powder, turmeric powder, garam masala, salt, and breadcrumbs to the mashed yam. Mix well to form a dough.
• STEP 5.Divide the dough into equal portions and shape them into flat cutlets.
• STEP 6.Heat oil in a pan and shallow fry the cutlets until they turn golden brown on both sides.
• STEP 7.Remove the cutlets from the pan and place them on a paper towel to absorb excess oil.
• STEP 8.Serve the hot and crispy elephant foot yam cutlets with ketchup or chutney.

Cooking Tips

• Make sure to boil the yam until it is completely cooked and soft.
• You can add other spices or herbs of your choice to enhance the flavor of the cutlets.
• If the dough is too sticky, you can add more breadcrumbs to bind it together.
• To make the cutlets even more crispy, you can dip them in beaten egg before coating them with breadcrumbs.
• Store any leftover cutlets in an airtight container in the refrigerator. Reheat them in a preheated oven or on a tawa before serving.

Storage and Serving

• Serve the elephant foot yam cutlets hot as an appetizer or tea-time snack.
• You can serve them with ketchup, mint chutney, or tamarind chutney.
• These cutlets can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Reheat the cutlets in a preheated oven or on a tawa before serving to regain their crispiness.