1. Chop fresh coconut, roast on a pan lightly for a few seconds and grind the pieces to a fine paste.
2. Lightly roast the gram flour.
3. Slice the onions and fry until golden brown in colour and then keep aside.
4. Grind green chilies, rock salt, coriander leaves, ginger and fried onions together and make a fine mixture.
5. Add coconut paste and gram flour to it followed by turmeric powder, chili powder, coriander leaves and salt and blend again to a smooth mixture.
6. Divide the mixture into equal portions.
7. Shallow fry the cutlets on a low flame until light golden brown in colour.
8. Serve the coconut cutlets with avocado chutney.
Ingredients
Directions
1. Chop fresh coconut, roast on a pan lightly for a few seconds and grind the pieces to a fine paste.
2. Lightly roast the gram flour.
3. Slice the onions and fry until golden brown in colour and then keep aside.
4. Grind green chilies, rock salt, coriander leaves, ginger and fried onions together and make a fine mixture.
5. Add coconut paste and gram flour to it followed by turmeric powder, chili powder, coriander leaves and salt and blend again to a smooth mixture.
6. Divide the mixture into equal portions.
7. Shallow fry the cutlets on a low flame until light golden brown in colour.
8. Serve the coconut cutlets with avocado chutney.