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06/09/2013

Upma Cutlet Recipe | Snack Recipes


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I prepared Upma for breakfast and had a cup of it left over. So thought of using it someway and browsed for left over recipes. I found this interesting and gave it a try right away for evening snack. I am not a big fan of upma. But this cutlet was just awesome and we enjoyed it. May be next time when I prepare upma I will make in excess and reserve a cup of it for this cutlet. Unlike the other cutlets, this cutlet can be just shallow fried.



Ingredients
Upma 1 Cup
Amchoor Powder 1 Teaspoon
Cilantro / Coriander Leaves A Fistful
All Purpose flour 1 Tablespoon
Bread Crumps 3 Tablespoons
Salt To Taste
Oil 1 Tablespoon

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Preparation Method
  • Take upma in a bowl and add amchoor powder, coriander leaves. Upma has already salt in it. Add very little only if required. Mix everything together.
  • Split them into equal sized balls.
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  • In another bowl mix all purpose flour with 2 tablespoons of water. Make sure there are no lumps.
  • Flatten the upma balls dip it in all purpose flour mixture.
  • Then cover it with bread crumbs by placing them on a plate spreaded with bread crumbs.
  • Make sure all the sides are coated well with bread crumbs.
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  • Repeat the same process for all the upma balls and have it ready.
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  • Heat a tawa and add oil. Once it is hot, add the cutlets into it and shallow fry them in batches till all the sides turn into nice golden brown colour. Since the upma is already cooked it will not take long time to get cooked.
  • Finally transfer it to a plate and serve with tomato ketchup.
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