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SINGHARA FLOUR CUTLETS

SINGHARA FLOUR CUTLETS

Singhara flour cutlets are gluten- free, rich in calcium, good in protein and fibre recipe.

Calories (per serving): 150 kcal

Cooking time: 40 minutes

Serving size: 2

Ingredients:

* Potato- 2 large

* Singhara flour- 4 tsp

* Roasted peanuts crushed- 2 tsp

* Coriander leaves- 3 tsp (15g)

* Freshly grated ginger- 1/2 tsp

* Rock salt - 1/4 tsp

* Black pepper- 1/6 tsp

* Groundnut oil- 2 tsp

Method :-

1. Boil potatoes and let them cool down. Mash the potatoes thoroughly and keep aside.

2. Mix singhara flour with the boiled potatoes and fresh coriander leaves, crushed roasted peanuts, freshly grated ginger, rock salt and black pepper. Your cutlet dough is ready.

3. Take small rounds of the dough and mould them into medium sized flat cutlets.

4. Shallow fry the cutlets in tawa and serve them with mint chutney.