Elephant Foot Yam Cutlet Recipe

Recipe By Slurrp

Elephant Foot Yam Cutlet is a delicious and crispy snack made from elephant foot yam. The yam is boiled, mashed, and mixed with spices and breadcrumbs to form a dough. The dough is then shaped into cutlets and shallow-fried until golden brown. These cutlets have a crispy exterior and a soft, flavorful interior. They are perfect as an appetizer or tea-time snack. Serve them hot with ketchup or chutney for a delightful treat.

4.4
12 Rating -
Rate
Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Elephant Foot Yam Cutlet
plan
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ingredients serve

Ingredients for Elephant Foot Yam Cutlet Recipe

  • 125 gram Elephant Foot Yam
  • 1/4 Onion, Finely Chopped
  • 1/2 Green Chilies, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 1/2 tablespoon Coriander Leaves, Finely Chopped
  • 1/4 teaspoon Red Chili Powder
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Garam Masala
  • As required Salt To Taste
  • 1/4 cup Breadcrumbs
  • as needed Oil For Shallow Frying

Directions: 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.
Nutrition
value
74
calories per serving
1 g Fat3 g Protein13 g Carbs2 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    3g
  • Carbs
    13g
  • Fiber
    2g

MacroNutrients

  • Carbs
    13g
  • Protein
    3g
  • Fiber
    2g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    37mg
  • Iron
    1mg
  • Vitamin A
    53mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    9mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    16mg
  • Manganese
    < 1mg
  • Phosphorus
    35mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp