Potato Spinach Cutlet is prepared with the season's fresh spinach leaves, enriched with lentils and potatoes. These Potato Spinach Cutlets can be presented in a variety of shapes and one such shape I thought to make was heart shape, on the occasion of this Valentine's Day. Generally these cutlets are hot favorite among family and friends especially with little ones. Kids who are too picky in eating their veggies, these rich-veggie cutlets will serve the purpose and you can also use your creative imagination to surprise your little ones by presenting them in various interesting shapes. These cutlets can also be topped with finely-chopped onions, tomatoes and clubbed with green coriander-chili chutney and tamarind chutney to get the Chaat feel.
Though panko bread powder is perfect to get the fine crunchy texture to the cutlets, alternatively, rusk powder can also be used for the purpose. The recipe is adapted from my Mom's recipe book. More variety of cutlets would be posted here, as I blog further. Enjoy these quick & effortless green cutlets with your loved ones.
Ingredients:
1. Bengal gram / Channa dal - 200 gm
2. Spinach / Palak - 2 bunches
2. Potato - 3 No.
3. Green chillies - 8 to 10 no.
4. Onions -4 no.
5. Coriander leaves - handful
6. Panko bread crumbs - 500 gm.
7. Garam masala - 1 tsp.
8. Salt to taste
9. Oil to shallow fry the cutlets.
Cooking method:
1. Clean and pressure cook channa dal / bengal gram with water until it is 3/4th cooked. Once the pressure has been released, add cleaned and washed spinach / palak along with and cook for another 10 minutes until the dal and green gets soft. Strain the water and allow it to cool. (Can use the strained water for soup)
2. Boil the potatoes separately, peel the skin and keep aside.
3. In the mean time, chop onions, green chilies and coriander very finely and keep this too aside.
4. Now when the dal and greens has been cooled down, blend this into a paste. To this add potato too and blend coarsely adding salt.
5. To this add, the chopped onions, green chilies, coriander leaves, garam masala and mix thoroughly.6. Make it into desired shapes using the cookie cutter, coat them with the bread crumbs and arrange them onto a plate.
7. Heat flat based pan and shallow fry these cutlets with very less oil on both sides, and feel the aroma of the cutlets that wafts throughout your house. Serve them with tomato sauce or dip of your choice.
Note: Normal bread with sides sliced off and then crumbled into fine granules would also help to get the cutlets finely made (slowly rub the bread with your palms).
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