Maravalli Kizhangu Cutlet is a delicious twist on traditional Indian cutlets, using tapioca as the main ingredient. I first tried these at my grandmother’s house, and they quickly became a family favorite. They’re super easy to make and need just a few basic ingredients. The combination of grated carrots, spicy green chilies, and aromatic ginger-garlic paste makes these cutlets irresistible.
About the Recipe
These cutlets are a great way to use tapioca in a new, exciting way. They’re budget-friendly and can be made with simple pantry ingredients. The gram flour helps bind everything together and creates a lovely crispy coating. These cutlets are naturally gluten-free and can be made vegan by adjusting a few ingredients.
Why You’ll Love This Recipe
These cutlets are super versatile – you can serve them as snacks, appetizers, or even in sandwiches. They’re crispy outside but soft and flavorful inside. The recipe is foolproof and perfect for beginners. You can adjust the spice level to your taste, and they’re great for meal prep too. Kids love them, and they’re a clever way to include vegetables in their diet.
Cooking Tips
– Make sure the tapioca is well-mashed without lumps
– Don’t skip the gram flour – it’s key for binding
– Keep the oil temperature medium for even cooking
– Pat dry the boiled tapioca well before mashing
– Make the cutlets uniform in size for even cooking
Serving and Storing Suggestions
Serves 4-6 people. Total prep time: 30 minutes. Serve hot with mint chutney or ketchup. Store in an airtight container in the fridge for up to 2 days. Reheat on a pan or in the oven until crispy again.
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Nutrient Benefits
Tapioca is a good source of energy and easy to digest. Carrots add vitamin A and fiber, while onions and garlic provide antioxidants. The gram flour adds protein and makes these cutlets more filling. It’s a healthier snack option compared to deep-fried alternatives.
Maravalli Kizhangu Cutlet
Ingredients
- 1 cup Maravalli Kizhangu (Tapioca) boiled & mashed
- 1 Carrot grated
- 1 Onion finely chopped
- 3 Green Chillies finely chopped
- 1 tsp Ginger Garlic Paste
- 3 tbsp Roasted Gram Flour
- Oil as required
- Salt as per taste
Instructions
- Combine the tapioca, carrot, onion, green chillies, ginger garlic paste and salt in a bowl.
- Add gram flour and mix well.
- Heat oil in a tawa over medium flame.
- Make small balls of the dough and flatten them slightly.
- Fry the prepared cutlets on both sides till golden brown.
- Serve hot with sauce.
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Frequently Asked Questions
Can I bake these cutlets instead of frying?
Yes. Brush them with oil and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried ones but still taste great.
Can I make the mixture ahead of time?
You can prepare the mixture up to 4 hours ahead and keep it in the fridge. Shape and fry the cutlets just before serving.
Are these cutlets spicy?
The spice level comes from green chilies. You can adjust the amount or remove the seeds to make them milder.
Note: image is for illustration purposes only and not that of the actual recipe.
