Tapioca always takes a special place in our kitchen. In my mother in law’s house, she used to cook the tapioca pieces in lots of water with turmeric powder, slices of garlic and salt. The garlic takes away the gas produced by the tapioca and also enhances the flavour. We still eat this as breakfast without any accompaniment. Usually we will drain all the water after the tapioca pieces are cooked. As it is rich in carbohydrate, it can be eaten in small quantities. This cutlet had been prepared with cooked tapioca.
Mashed tapioca cooked without salt- 3 cups
Mashed paneer- ¾ cup
Cooked and mashed palak-half cup
Chopped coriander- 3 tbsp
Chopped tomato-half cup
Fennel seeds-1 tsp
Curry leaves- 2 arc
Ginger garlic sauce- 1 tbsp
Shredded ginger- 1 tsp
Salt to taste
Oil to deep fry
For the batter:
Plain flour-2 cups
Corn flour-1 tbsp
Chilli sauce-1 tsp
Ginger garlic paste- quarter sp
Salt to taste
Heat a pan and pour 3 tbsp of oil.
Add the fennel seeds and when it splutters, add the sliced onion and fry them to golden brown.
Add the tomato with the greens and turmeric powder and fry them until they tomatoes are well mashed.
Add the chilli garlic sauce and ginger and fry for a few seconds.
Add the mashed paneer and fry it to a few seconds.
Add the mashed tapioca with the palak and enough salt.
Mix well on slow fire until all the ingredients are combined.
Take the mixture and allow it to cool a little.
Make small balls, flatten them slightly, dip in the batter, coat with the breadcrumbs evenly and fry them in hot oil to golden brown colour.