Yummy yam cutlet with egg

Yam/ purple yam/ elephant yam is a bit neglected vegetable but we can prepare lot of tasty recipes with it. In this cutlet we are also using potato and egg. You can serve this yummy cutlet as starter or snack.
Purple yam – 150 Gms, ( peeled, washed and cut into 2″ cubes ),
Potato – 1 medium, washed, peeled,cut into 2″ cubes and boiled along with yam,
Red chilli powder – 3/4 Tsp,
Haldi – 2 pinch,
Green chilli – 1 chopped fine,
Ginger garlic paste – 1/4 Tsp,
Channa Dal – 1Tablesp,soaked in water for 15 minutes,
Garam masala – 1/4 Tsp,
Dhania powder – 2 Tsp,
Onion – 1 Medium, sliced fine,
Egg – 2 For binding, ( only whites ),
Bread crumbs – 1/2cup,
Oil to shallow fry,
Corn flour/ all purpose flour – 2 Tablespoons, mixed with water and slurry is prepared,
1).Cook yam, potato and Channa Dal in just enough water with salt till they are soft. ( drain if there is excess water). Grind it into a fine paste and keep it aside.
2).Mix potato yam paste, onion, chilli pieces, dhania powder, garam masala, ginger garlic paste, haldi, red chilli powder and mix very well.
3).Add whites of two eggs and blend well. Make round cutlets and keep them aside.
4).Dip each cutlet in flour solution and coat with bread crumbs. Prepare all cutlets like this and shallow fry them in flat non stick tawa till they turn golden on both sides.
5).Remove them on to a kitchen tissue to absorb excess oil if any. Serve them as starter or snack.
A). If you want to avoid egg you can add another tablesp of soaked Channa dal in the preparation.
B). You can pressure cook yam, potato and dal in cooker with just enough water for two whistles.


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