There’s nothing like deep-fried, succulent flat cutlets cooking on hot griddles to make your mouth water in monsoon. But, what if we told you that your regular snack can be a gourmet dish too, with a tangy twist on flavours? Manisha Bhasin, senior executive chef at ITC Maurya gives a party-worthy makeover to vegetable cutlet with her innovation for HT City Culinary Fest — Amaranth and Green Peas Cutlet. The magic ingredient here is amaranth, the superfood which is being called the new quinoa by chefs across the world. “As an initiative of ITC responsible luxury, we use local produce in innovative ways. Amaranth as an ingredient gives you plenty of scope to push boundaries,” says the chef.
What is amaranth?
With its fiery hue, and its seeds that pop in the mouth deliciously, amaranth also comes packed with health benefits. It helps lower cholesterol and blood-pressure levels. It is also a great source of protein. “Amaranth (cholai in Hindi) is easily available in Delhi. It makes for a great ingredient for those who are weight conscious. Switch to olive oil and give a healthier twist to the recipe,” says Bhasin. Bhasin suggests serving the cutlets with an interesting dip: tamarind and orange chutney. “To prepare the chutney, soak tamarind in water for 15 minutes. Melt the jaggery in orange juice and reduce. Now, add tamarind pulp, red chilli and pepper powder. Cook until thick, season and cool. Add melon seeds before serving,” Bhasin says.