CASSAVA STICKLETS
A SUPER YUMMY SNACK
Ingredients:
1) Fresh
cassava roots – 2 kg.
2) A day (or two) old bread slices – 6 Nos.
3) Onion – 150
gm.
4) Hot green
chilies – 8 Nos.
5) Garam masala
– 1 teaspoon
6) Ghee (clarified
butter) or any other cooking oil – 100 ml.
7) Powdered salt
– 2 teaspoons
To Make:
Peel the cassava root and cut off the bony portion. Chop roughly
to large chunks and remove the fibrous string from the center. Wash, drain and transfer
the chunks to a pressure cooker. Pour in enough water to immerse them. Close the
lid and set on high heat.
As soon as you hear the first whistle, switch off the heat
and let cool naturally. In the meantime, peel the onions and chop to superfine
pieces. Pluck off the stems of the green chilies and chop the chilies to fine
pieces. Tip the green chili pieces into a mortar. Add half a teaspoon of salt
and crush nicely with the pestle.
When all the steam in the cooker has subsided, open the lid and
take out the cassava pieces. Drain off the water (stock) and mash the pieces
thoroughly.
Set a thick wok on high heat. Pour in 2 tablespoons of ghee (or cooking oil). Tip in the chopped onion, the crushed green chili and the rest of the salt (1 ½ teaspoons). Stir till the onion turns golden brown. Now tip in the mashed cassava together with the garam masala powder and stir well. Crumble the bread slices with your fingers and add them to the cassava mixture. Stir nicely and switch off the heat.
When the cassava mixture has cooled down enough to touch,
scoop up a handful of mix and roll it into a ball. Squeeze and roll the ball
between your palms to turn it into a cylinder as shown in the picture.
You can
also make patties, squares, hearts, triangles or any other shape using cutting
molds if you so wish.
Set a pan on high heat and drop in a dollop of ghee (or a
tablespoon of cooking oil). Arrange some sticklets in the pan taking care to leave
some space to roll them in order to fry all the sides. Lower the heat and fry
slowly, gently turning or rolling the sticklets using a blunt knife or a pair
of tongs. Lift out when the sides are fried nicely.
Enjoy!!!
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