Cauliflower-Tapioca Cutlet

Ingredients

1. Cauliflower Florets- 1 Big
2. Kappa(Tapioca) - 1/4 Kg
3. Capsicum chopped - 1 small
4. Onion finely chopped- 2
5. Ginger&garlic paste - 1 Tsp
6. Pepper powder - 2 Tsp
7. Red Chilly powder - 2 Tsp
8. Turmeric powder - 1/2 Tsp
9. Garam Masala - 1 Tsp
10. Curry Leaves chopped - 5-6
11. Coriander Leaves - 1/4 cup
12. Salt - as per Taste
13. Bread Crumbs - 1/2 cup(optional)
14. Corn flour - 1 cup
15. Bread Crumbs - for coating
16. Oil - for deep frying

Preparation

• Boil kappa(Tapioca) in a cooker (by adding salt). Drain and keep aside.
• Boil cauliflower florets in salted water for 3-4 minutes and drain the water completely.
• Heat 3 Tbsp of oil in a kadai , saute chopped onions till it changes its colour, add capsicum & ginger-garlic paste. Stir for 2-3 mins.
• Add masalas one by one each . Also add salt.
• Now add cauliflower to the kadai , spinkle little water, mix masala well and close the lid and cook for 5 mins on medium flame. Open the lid and cook till the masala is dry.
• Keep the masala aside ,cool it and transfer it to another bowl. Add kappa, curry leaves and coriander leaves.
• Now with the hand ,mix all the items to get a tight dough. (If the mixture is loose add bread crumbs). Make sure there are no lumps.
• Spread some oil in your hand. Make small balls out of the dough.
• Heat oil for deep frying
• Make a thin batter with cornflour and water in another bowl. Spread bread crumbs in a plate.
• Now dip the balls in the batter and roll in it bread crumbs and shape it as you like(round, oval or heart).
• Deep fry in oil , till it becomes golden brown.
• Serve hot with tomato ketchup.