Cabbage Onion cutlets

Anecdote

A collector of recipe books and art, Sharda is my aspirational buddy. She is a perfect ten. When many of us were lolling around in college, she applied her high IQ and admitted herself to one of the most coveted business schools in the country. This was the stepping stone to a hot-shot career as a corporate employee and then a corporate entrepreneur. She looks gorgeous, keeps a gorgeous home and is bringing up a gorgeous daughter.

She has also achieved the impossible, she has a gorgeous hubby!

We go way back. She has always encouraged my passion for cooking food. This recipe is also a note from encouragement from Sharda.

Stuff that you must have:

Sorghum or jowar
Wheat
Gram flour or besan
Cabbage
Onions
Cumin or Jeera powder
Ginger garlic paste
Garam masala powder
Fennel powder or saunf
Turmeric or haldi powder
Green chilli paste
Water

What to do:

In a mixing bowl, mix jowar , wheat and besan in proportions of 2:1:1. Add thinly sliced cabbage and onions, a cup each. Take 1 teaspoon of ginger garlic paste, 1 teaspoon of green chilli paste, 1 teaspoon of garam masala powder, 1 tea spoon of haldi powder, 1 teaspoon of jeera powder and 2 tea spoons of saunf. Add to the mixture in the bowl. Now add the vegetables. Add water enough to bind the dough. Now grease your palm with a bit of oil and make oblong shapes. When ready to eat, please shallow fry the cutlets.

How to serve:

It is a great tea time snack. Just fry and serve hot with maybe some tamarind or coriander chutney.

Trivia:

The word ‘cutlet’ did not originate from the word ‘cut”. Rather it was born from the French word côtelette, which in turn comes from the word coste meaning rib. The cutlet is a part of cusines from most parts of the world, American, Iranian, Indian, Australian, Russian, Britsh, Japanese, Austrian, Polish, Italian and Hongkong.