1/2 Fresh coconut
1 tbsp of Gram/Chickpea flour
2 Green chillies
1 Red Onion
1 inch piece of Ginger
1 tsp of Red chili powder
A pinch of Turmeric powder
1/2 tsp of Salt
A few Coriander leaves
2 tbsps of coconut oil
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1. Chop fresh coconut, roast on a pan lightly for a few seconds and grind the pieces to a fine paste.
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2. Lightly roast the gram flour.
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3. Slice the onions and fry until golden brown in colour and then keep aside.
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4. Grind green chilies, rock salt, coriander leaves, ginger and fried onions together and make a fine mixture.
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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.
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6. Divide the mixture into equal portions.
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7. Shallow fry the cutlets on a low flame until light golden brown in colour.
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8. Serve the coconut cutlets with avocado chutney.
CategoryLunch, SnackCuisineKetogenic-Vegan
Ingredients
1/2 Fresh coconut
1 tbsp of Gram/Chickpea flour
2 Green chillies
1 Red Onion
1 inch piece of Ginger
1 tsp of Red chili powder
A pinch of Turmeric powder
1/2 tsp of Salt
A few Coriander leaves
2 tbsps of coconut oil