Lal Saag Cutlets
Enjoy the flavours of Lal Saag Cutlets, a delightful and crispy snack featuring the goodness of red amaranth leaves, combined with potatoes, Tata Simply Better Cold-pressed Groundnut Oil, and spices, perfect for a tasty and wholesome treat.
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Try this Tasty Lal Saag Cutlets Recipe. A Crispy and Flavorful Delight Perfectly Paired with Your Favourite Dips!
Ingredients
- 2 cups lal saag (red amaranth leaves), finely chopped
- 3-4 medium-sized potatoes, boiled
- 1 medium-sized onion, finely chopped
- 1-2 green chilies, finely chopped (adjust as per your spice preference)
- 1-inch ginger, chopped
- 2-3 garlic cloves, minced
- 1/2 cup peanuts, roasted and coarsely crushed
- Salt, to taste
- 1 tsp aamchoor powder
- Tata Simply Better Cold-pressed Groundnut Oil, for sautéing and deep frying
- Bread crumbs or semolina (optional, for coating the cutlets)
Instructions
Preparation:
- Wash and chop the lal saag finely.
- Boil, peel, and mash the potatoes.
- Roast and coarsely crush the peanuts.
Sauteing:
- In a pan, heat 2 tablespoons of oil.
- Add the ginger, garlic, and green chilli.
- Add chopped onions and sauté until translucent.
- Sauté for another 2 minutes.
Cooking Lal Saag:
- Add the chopped lal saag to the pan and cook until it wilts and is fully cooked.
- Season with salt and make sure all the moisture is dried in the cooking process.
Mixing:
- Once the lal saag is cooked, turn off the flame and transfer the mixture to a bowl.
- Add the boiled potatoes and crushed peanuts, salt to taste, and aamchoor powder.
- Mix everything together until well combined. Adjust seasoning if required.
Shaping:
Take small portions and shape them into cutlets. You can make them round, oval, or any shape of your preference.
Coating (Optional):
You can coat the cutlets in breadcrumbs or semolina.
Deep Frying:
- Heat Tata Simply Better Cold-pressed Groundnut Oil in a deep frying pan.
- Once the oil is hot, gently slide in a few cutlets at a time.
- Fry them on medium heat until they turn golden brown and crispy.
- Remove and place them on a plate lined with paper towels to remove excess oil.
Serving:
Serve the lal saag cutlets hot with green chutney, ketchup, or any dip of your choice.
Enjoy your meal!
