Sabudana Potato Cutlet with Coriander and Curd Chutney
Sabudana Potato Cutlet is a delightful and nutritious snack for kids, made with soaked sabudana and mashed potatoes. Sabudana is an excellent source of calcium, promoting healthy bone development and easy digestion, making it ideal for growing babies. These cutlets are pan-fried with a minimal amount of ghee for a healthier twist. Serve them with a refreshing coriander and curd chutney that complements the flavours and adds a dose of healthy fats from curd.
Ingredients
- ½ cup Sabudana soaked for 2 hours
- 1 large Potato
- ¼ tsp Ghee clarified butter
- Curd plain yogurt – As desired
- ½ tsp Rice Flour
- pinch Jeera cumin powder
- pinch Ajwain carom powder
- pinch Pepper Powder
Instructions
- Boil the potato until it's tender, then peel off the skin. Mash the boiled potato in a mixing bowl.
- To the mashed potato, add soaked sabudana, rice flour, jeera powder, ajwain powder, and a pinch of pepper powder. Mix all the ingredients thoroughly.
- Heat a tawa (griddle) and add 1/2 tsp of ghee.
- Take a portion of the mixture and shape it into a cutlet. Place it gently on the heated tawa.
- Cook the cutlet on both sides until it turns golden brown and crisp.
- Once done, remove the cutlet from the tawa and repeat the process for the remaining mixture.
- Serve the delicious Sabudana Potato Cutlets with Coriander and Curd Chutney on the side for a lip-smacking experience.
Notes
Health Benefits in Ingredients for Kids:
Sabudana: Rich in calcium, sabudana aids in developing strong bones and teeth in growing kids. Its easy-to-digest nature makes it gentle on their delicate digestive systems.
Potato: Potatoes provide essential vitamins and minerals, including Vitamin C and potassium, promoting overall growth and immunity in children.
Curd: Curd is a probiotic that supports gut health and aids digestion. It also provides protein and calcium for healthy bone development.
Coriander: Coriander leaves are a good source of antioxidants, vitamins, and minerals, adding a nutritional boost to the chutney.
Ghee: The small amount of ghee used in pan-frying the cutlets provides healthy fats and enhances the taste.
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