That is one of the reason I never eat cutlets or samosas. Plus, even when it is not shallow fried, it still has lot of oil. I had couple of plantains on hand and I was wondering what to do with them. Suddenly, I decided to make cutlets and that too low fat by baking. I am happy that I experimented on this since they came out very good. Here goes my take on cutlets baked. I am sure if you use potatoes, and if you are a potato lover, you'll be surprised how tasty these are without added fat.
- 2 small plantains - skin peeled lightly and shredded
- chilli powder - 1/2 tsp or to taste
- salt - to taste
- baking soda - a pinch
- Whole wheat flour - 1/4 cup
- fine soji - 1/4 cup
- Bread - 1 slice torn into pieces and pulsed in a food processor to get crumbs
- salt - a pinch
- chat masala - a pinch
- Oil - 1 TBSP
Line a baking sheet with aluminum foil and brush some oil on the foil. Preheat the oven to 325 F. In a bowl, combine grated plantains, chilli powder, salt, baking soda, whole wheat flour, fine soji, oil. Mix well. The dough will come together and will still be sticky. Don't add too much flour. In another bowl, combine bread crumbs with a pinch of salt and chat masala. Make small lemon size balls and flatten them. Coat them well in bread crumb mixture and place on the prepared baking sheet. Use all the dough to make patties and place them on the baking sheet. Bake in the oven for 15 - 20 minutes and flip them. Bake them for an additional 15 - 20 minutes and the cutlets are ready. I gave the range since if you make the patties thinner, they bake faster. I baked mine for 20 minutes on each side. You could use the store bought bread crumbs to get a better browning on the top. Serve with your favorite chutney/sauce.
Happy Cooking!! Pin It