Sweet & Spicy Tapioca Cutlets: A Unique Indian Snack
35 minutes
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About Sweet & Spicy Tapioca Cutlets: A Unique Indian Snack
Craving a snack that's both comforting and exciting? These Sweet & Spicy Tapioca Cutlets offer a delightful twist on traditional cutlets, swapping the usual potato for the surprisingly chewy texture of tapioca.Imagine the warmth of chili powder mingling with the sweetness of dried prunes and figs, all punctuated by the satisfying crunch of cashews. This unique Indian snack is a harmonious dance of flavors and textures.Shaped into adorable hearts, these cutlets are perfect as a unique appetizer or a satisfying snack any time of day.
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Recipe Time & More
Prep30 minutes
Cook5 minutes
Total35 minutes
Ingredients
Cutlet Ingredients
- 1/2 kg Tapioca
- 1 Onion chopped, medium
- 5 Figs chopped, dried
- 5 Prunes chopped
- 10 Cashews chopped
- 1 tsp Chili Powder
- 1 tbsp Coriander Leaves chopped
- 1 1/2 tsp Salt or to taste
Binding & Coating
- 2 Tbsp Health Mix Powder
- 1 Tbsp Semolina Flour sooji
- 1 Tbsp Water
- 3 Tbsp Rusk crushed into breadcrumbs
For Frying
- Oil for shallow frying
Instructions
- Boil the tapioca for 20 minutes until tender. Drain well and mash thoroughly.
- In a mixing bowl, combine the mashed tapioca, chopped onion, figs, prunes, cashews, chili powder, coriander leaves, and salt. Mix well to ensure all ingredients are evenly distributed.
- In a separate bowl, prepare the binding mixture by combining the health mix powder, semolina flour, and water. Mix until a smooth paste forms.
- Place the crushed rusk breadcrumbs in a shallow dish. This will create the crispy outer layer of the cutlets.
- Shape the tapioca mixture into small, heart-shaped cutlets using a cookie cutter or by hand.
- Dip each cutlet into the health mix batter, ensuring it's fully coated. Then, dredge the coated cutlet in the crushed rusk breadcrumbs, pressing gently to adhere.
- Heat the oil in a large pan over medium heat. Once hot, carefully place the cutlets in the pan, ensuring not to overcrowd it. Shallow fry the cutlets for 2-3 minutes per side, or until they turn golden brown and crispy.
- Remove the cutlets from the pan and place them on a plate lined with paper towels to absorb excess oil. Serve hot and enjoy!
Recipe Notes
Good To Know
- For an extra-crispy exterior, coat the shaped cutlets in a mixture of semolina (sooji) or crushed cornflakes before frying, rather than just breadcrumbs.
- If you prefer a smokier flavor, try adding a pinch of roasted cumin powder or smoked paprika to the mixture along with the chili powder.
- For a vegan variation, ensure you use oil for frying and check that your breading ingredients contain no dairy or egg; the cutlet mixture itself is naturally vegan.
Expert Tips
- For even cooking, ensure your cutlets are of uniform thickness.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy cutlets. Fry in batches for best results.
- Serve the cutlets immediately with your favorite dipping sauce and sides for the best flavor and texture.
Storage Instructions
- Leftover cutlets can be refrigerated and reheated in an oven or air fryer to restore their crunch; avoid microwaving as it can make them soggy.
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Recipe Nutrition
Calories: 807kcalCarbohydrates: 39gProtein: 23gFat: 68gSaturated Fat: 2gPolyunsaturated Fat: 19.8gMonounsaturated Fat: 39.6gSodium: 855mgFiber: 4gSugar: 8g
Jayanthy Asokan
Articles: 18
4 Comments
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Such a perfect dish! Thank you.
Such a scrumptious dish! Thank you.
This looks so inviting! I’m eager to try it.
What a delicious recipe! Thanks for posting.