Boil water in a pan and add the tapioca to it. After boiling, drain the water and add more boiled water. Add ¾ tsp turmeric powder. Add salt to taste. Let it boil for 2 minutes and then drain the water again.
Heat 1 ½ tbsp oil in a kadai and add 1 tbsp crushed ginger-garlic. Saute it for a while. Add the finely chopped onion, salt to taste, 4 chopped green chillies and chopped curry leaves. Saute everything. Meanwhile mash the boiled tapioca with a fork.
Add 1/4tsp turmeric powder, 1/4tsp chilli powder and 1tsp garam masala. Saute it for a while until the raw smell of the masala is no more. Add the mashed tapioca and mix well for 5 minutes. Turn off the flame.
Let it cool down. Take 2 egg whites in a bowl and beat them with a fork.
Take bread crumbs in a plate.
Dip your hands in water and take a small portion of the mixture. Make a medium sized ball. Slightly press it with your palm. Dip it into the egg. Roll it in the bread crumbs. Keep it on a plate.
Repeat Step 7 for the rest of the mixture. Heat oil in a pan and fry the cutlets on a medium flame. Make sure to fry the cutlets in batches.
When both sides become golden brown, take the cutlets out of the oil. Tapioca cutlets are ready to be served.
Maida and water can be used instead of egg white.
calories per serving
1 g Fat4 g Protein18 g Carbs6 g FiberOther
Vitamins & Minerals
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