Dalia Cutlets Recipe

A nutritious assortment of dalia and veggies binded together and roasted to give you a crispy filling snack. Dalia is slow to digest, keeps tummy full for long hours and does not let you get hunger pangs.

Nutritional info

  • 0.2 gm
    Protein
  • 1.7 gm
    Total Fat
  • 6.3 gm
    Carbohydrate
  • 0.9 mg
    Vitamin C
  • 2.2 mg
    Calcium
  • 0.2 mg
    Iron
  • 5.7 mcg
    Vitamin A
  • 45.4 kcal
    Energy

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2.0 Tbsp(24.0 gm) Dalia

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1/2 Boiled Diced Cup(91.0 gm) Potato

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1.0 Grated Tbsp(7.0 gm) Carrot

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1.0 Tsp(5.0 gm) Ginger Garlic Paste

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1/2 Tsp(0.82 gm) Dhania Powder

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1/4 Tsp(0.53 gm) Dry Mango Powder

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1/4 Powder Tsp(0.54 gm) Red Chilly

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1/4 Tsp(0.6 gm) Haldi

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1/4 Tsp(1.0 gm) Salt

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1.0 Tbsp(8.0 ml) Oil

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100.0 Ml(100.0 ml) Water
  • Pre preparation

    Soak 2 tbsp dalia

  • Boil 1/2 cup potatoes

  • Preparation

    In a mixing bowl add 2 tbsp soaked dalia,1/2 cup boiled diced potato,1 tbsp grated carrot, 1 tsp ginger garlic paste,1/2 tsp dhania powder, 1/4 tsp haldi, 1/4th tsp amchur, 1/4th tsp red chilly powder,1/4th tsp salt and mix well.

  • Shape into cutlets.

  • Take a pan and add 1 tbsp oil and shallow fry the cutlets on both the sides.

  • Serve hot with tomato ketchup.