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10-12 large fleshy drumsticks, unpeeled, cut into 3" fingers
1 cup roasted gram, whole
5 slices of bread crumbled coarsely
1/2 cup fine bread crumbs for coating
3-4 flakes garlic, grated
1" piece ginger, grated
3-4 green chillies finely minced
1 large onion, coarsely grated, sprinkle a little salt
1 tbsp. coriander leaves finely chopped
1/2 tsp. garam masala powder
Salt to taste
Oil for deep frying

Method:

Boil the drumsticks in plenty of water. Remove from fire. Scrape out the flesh carefully, with a blunt knife, or back of a spoon. Cool, run in a mixie till smooth.

Toast whole gram lightly on griddle till light golden in colour. Powder the gram in mixie till fine, and keep aside. Press out all the excess water from the salted onions.

Heat one tbsp. of oil. Add the grated garlic, ginger, chillies, and onions. Stir till the onions are tender. Add the drumstick pulp, salt, garam masala, coriander leaves. Cool it a little. Add the ground gram, crumbled bread, and mix into a lump.

Make small oblong cutlets with the mixture, and roll in breadcrumbs. Chill it for 10 minutes, and reroll in the breadcrumbs. Fry in hot oil, till crisp and golden brown. Serve hot with sauce, tamarind chutney, or green chutney.

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Published on 26^th April 2002

Oray!!!!! HOpeless fellows wh..... - Venkata B. Chintaluri, rth, 4/27/2002