Colacasia Cutlets

           It's raining outside, the temperature is neither too cold nor too warm, curled up on the couch with your favorite book, your mug of tea or coffee and some munchies, okay girls, this is not happening here right now but just to create the mood. For me, that's when I crave most for some hot vadas, bhajjis, pakoras or cutlets. Coming to today's vegetable colacasia or seppankizhangu or arbi I usually make a fry or some gravy with it, but then, I wanted to try this out, replacing the potatoes that is most commonly used in cutlets. They turned out very good and tasted a little different, give it a try..

Need To Have

• Colacasia -5 medium ones
• Peanuts - 1/4 cup
• Green Chillis - 2
• Onion - 1 big chopped
• Ginger - 1 tablespoon, grated
• Chilli Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Roasted Cumin Powder - 1/2 teaspoon
• Amchur Powder - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Coriander Leaves - 1 handful chopped
• Curry Leaves - 10 leaves, chopped
• All Purpose Flour Or Maida - 2 tablespoons
• Water - 1/4 cup
• Bread Crumbs - 1 cup, to roll the cutlets

Mix everything together

Patties, maida batter and powdered oats

Ready to fry

Method
          Pressure cook the colacasia for 2 whistles, peel the skin and mash it well, it approximately came to 1 cup. Roast the peanuts and pound it coarsely, deseed the green chillies and finely chop them. Mix the maida with the water and keep. Now, to the mashed colacasia, add the peanuts, onion, green chillies, ginger, all the powders, salt, coriander and curry leaves, mix it well. Roll them into small balls, flatten into patties, dip them in the maida batter, roll in the bread crumbs and shallow or deep fry them. Serve them warm with ketchup or green chutney.

Sending this to Torview for the Tea Time Snack Event.

Also sending it off to Roshan's Cucina who is hosting the Kerala Kitchen event.

Note
You can use lemon juice instead of amchur powder, if the mix is very sticky, add some besan or roasted gram flour, mine was perfect.
I didn't have bread crumbs so I used coarsely ground oats to roll in the cutlets.
The shallow fried cutlets can be used as patties on buns.