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Saturday, 21 November 2015

Tapioca cutlets / Kappa cutlets

Usually, we make cutlets with mixed vegetables or meat. Have you ever tried cutlets with tapioca, ('kappa, Koli or kizhangu, in Malayalam). Tapioca is very common in Kerala and is consumed in different forms. Today we will try tapioca cutlets, an easy recipe.  Mashed tapioca is mixed with  sauteed onion and some dry spices. Try  and please send feedback........


 Tapioca cutlets or kappa cutlets recipe

Author: Anju Aneesh
Recipe type: Snacks
Cuisine: India, South India, Kerala
Preparation time: 15 minutes / Cooking time 50 minutes / Total time: 1 hour 5 minutes

Ingredients

  • 500 gm tapioca/kappa/kizhangu
  • 1 big onion, chopped finely
  • 1" piece ginger
  • 5 to 6 garlic cloves
  • 2 green chilies
  • 1 spring curry leaves
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon pepper powder
  • Salt to taste
  • Oil for frying + 2 tablespoon
  • 2 large eggs
  • 1 1/2 cup bread crumbs

Direction for the preparation of tapioca cutlet



  1. Heat water in a pan, add salt and wait till it boils.
  2. Meanwhile, wash, peel and cut tapioca into small pieces. Peel and chop onion into small pieces. Peel, chop and crush the ginger and the garlic. Finely chop green chilies.
  3. Add chopped tapioca pieces to the boiling water and cook covered till its done well. (You can check with a knife, if it pierces easily, switch off the stove. Never over cook). Drain excess water. When cool down, mash it and keep aside.
  4. Heat two tablespoon oil in a deep pan and saute ginger and garlic till its raw smell leaves. 
  5. Add onion, ginger, garlic and green chilly and saute till the onions became light brown in colour.
  6. Add mashed tapioca and dry spices (Turmeric powder, garam masala, pepper powder), mix well. Saute on low-medium heat for about two to three minutes.
  7. Make small lemon sized balls and flatten between your palm.
  8. Separate egg whites from egg yolk. Beat egg whites and dip the cutlets.
  9. Then cover with bread crumbs.
  10. Heat sufficient oil in a kadai. Fry both sides of cutlets till golden brown in colour.
  11. Yummy cutlets are ready. Serve hot with tomato ketchup. 

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Let us go to the step by step preparation of tapioca cutlets


  1. Heat water in a pan, add salt and wait till it boils.
  2. Peel and chop onion into small pieces.
  3. Peel, chop and crush the ginger and the garlic.
  4. Finely chop green chilies.
  5. Add peeled, chopped tapioca pieces to the boiling water.
  6. Cook covered till its done well. (You can check with a knife, if it pierces easily, switch off the stove. Never over cook).
  7.  Drain excess water. When cool down completely mash it and keep aside.
  8. Heat two tablespoon oil in a deep pan and saute ginger and garlic till its raw smell leaves.
  9. Add onion, ginger, garlic and green chilly and saute till the onions became light brown in Colour.
  10. Add mashed tapioca and dry spices (Turmeric powder, garam masala, pepper powder), mix well. Saute on low-medium heat for about two to three minutes.
  11. Make small lemon sized balls
  12. Flatten between your palm.

  13. Separate egg whites from egg yolk.
  14.  Beat egg whites and dip the cutlets.
  15. Then roll in bread crumbs.
  16. Heat sufficient oil in a kadai. 

  17. Fry both sides of cutlets till golden brown in colour.
  18. Yummy cutlets are ready. Serve hot with tomato ketchup. 

Note


  1. Never over cook tapioca, if so, it will absorb more water and will be difficult to shape patties.
  2. Turmeric powder can be added while cooking tapioca.
  3. Take fresh tapioca for cutlets, otherwise it will leave bitterness.
  4. Tapioca should be mashed well otherwise the cutlets will break
  5. Instead of egg whites, cornflour can be used.

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