Introducing Cheera Cutlets, a delightful twist on the classic cutlet recipe that brings the vibrant flavours of red spinach to the forefront. Red spinach, also known as Cheera, is not just a nutritional powerhouse but adds a beautiful hue to your dishes. This recipe is a creative way to incorporate this leafy green into a tasty snack or appetizer.
Imagine biting into a crisp, golden exterior that gives way to a soft and flavorful centre. That’s what Cheera Cutlets offer – a perfect balance of textures and tastes. The combination of red spinach, onions, green chilies, and aromatic spices results in a mouthwatering treat that’s both satisfying and nutritious.
You’ll start by sautéing red spinach, onions, green chilies, ginger, and curry leaves to make these cutlets. This process not only enhances the flavors but also helps reduce the moisture content of the spinach. Then, you’ll combine this mixture with mashed potatoes, soaked and squeezed bread, coriander powder, garam masala powder, and a hint of salt. Shape the mixture into small cutlets.
The cutlets get an extra flavour and crunch by rolling them in powdered rusk before frying. The rusk coating ensures a delightful crispiness that contrasts beautifully with the tender filling. Once the cutlets are coated, they are deep-fried to a golden brown perfection.
Serve these Cheera Cutlets hot with your favourite chutney or ketchup. They make for an excellent tea-time snack, a great appetizer for parties, or a tasty addition to your lunch or dinner menu.
Cheera Red Spinach Cutlet
Cheera (Red Spinach) Cutlet
Ingredients
- 2 cups Red Spinach (Cheera)
- 1 cup Onions (grated)
- 4 Green Chillies (finely chopped)
- 1- inch piece Ginger (chopped)
- 1/2 cup Potato (cooked and mashed)
- 1/2 cup Bread Slices (soaked and squeezed)
- 1/2 tsp Coriander Powder
- 1/2 tsp Garam Masala Powder
- 1 cup Rusk (powdered)
- 2 tbsp Maida
- Handful of Curry Leaves
- Salt to taste
Instructions
- Heat a pan over medium heat.
- Add red spinach, grated onions, chopped green chillies, ginger, and curry leaves to the pan.
- Cover and cook for 1 to 2 minutes.
- Transfer the mixture to a bowl.
- Add mashed potatoes, soaked and squeezed bread, coriander powder, garam masala powder, and salt to the bowl. Mix well and shape the mixture into small cutlets.
- Mix maida with 3/4 cup of water in a separate bowl to create a thin paste.
- Sprinkle this paste over the cutlets.
- Spread the powdered rusk on a plate and roll the cutlets until well coated.
- Heat oil in a deep pan.
- Fry the cutlets on both sides until they turn brown and crisp.
- Remove from the oil and drain excess fat.
- Serve hot with ketchup or chutney.
If you are looking for an innovative way to enjoy the goodness of red spinach, then you must try the Mexican-inspired Cheera Cutlet. This delicious recipe combines red spinach’s vibrant colour and nutritious properties, also known as Cheera in English, with a flavorful twist. With various red spinach recipes available in Indian cuisine in English, the Cheera Cutlet stands out as a unique fusion dish. The Cheera Cutlet is a delightful snack or appetizer that showcases the versatility of red spinach and its ability to enhance any dish. So, why not try this Cheera Cutlet recipe and discover the mouthwatering flavours of red spinach with a touch of Mexican influence?
Frequently Asked Questions (FAQ):
Can I use other greens instead of red spinach for these cutlets?
You can substitute red spinach with other greens like spinach, kale, or even finely chopped fenugreek leaves for a different flavour profile. Experiment to find your favourite!
What are some suitable pairings for Cheera Cutlets?
Cheera Cutlets pair wonderfully with mint chutney, tamarind chutney, or a spicy tomato sauce. They also make a great addition to a sandwich or burger for an extra layer of flavour and texture.
Can I make Cheera Cutlets ahead of time and freeze them?
Absolutely! After shaping the cutlets, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag and store them in the freezer for up to two months. When ready to cook, you can fry them directly from the freezer, adding a few extra minutes to the cooking time.
Note: image is for illustration purposes only and not that of the actual recipe.
