Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1 |
cup | deshelled seeds | soaked and boiled |
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1 |
potato | ||
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2 |
tbsp | onion | |
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6 |
green chilies | chopped | |
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½ |
tsp | pepper | |
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1 |
lime | juice only | |
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curry leaves | chopped | |
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1” |
piece | ginger | chopped |
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2 |
tbsp | flour | |
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oil for frying |
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Recipe Instructions:
- Fry & crush the seeds
- Mash the boiled potato
- Mix the two together
- Add salt, pepper & lime juice
- Heat 1 Tbsp oil and sauté curry leaves onion ginger & green chili
- Add winged bean potato mixture & cook for 2 minutes
- Form into any shape
- Make a batter with flour and water
- Dip cutlets in batter
- Coat with bread crumbs
- Deep fry and serve