Galmo Cutlets (II) / Javla che vade / Ola Javlache Patties

 

Galmo

 

Ingredients:

2 cups Fresh galmo

2 medium size onion finely chopped

3-4 green chilies finely chopped

2-3 sprigs of coriander leaves finely chopped

1 medium tomato finely chopped

1 teaspoon ginger and garlic paste

2 ½ teaspoon bottle masala (readymade) or Jeerem Meerem Masala

½ teaspoon turmeric

½ teaspoon chili powder

¾ cup rice flour

1 small lime

Salt to taste

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Preparation:

1. Wash and clean the galmo.

2. Keep it to drain in a sieve.

3. Deseed the tomato and chop it fine.

4. Add all the ingredients in a bowl and mix well.

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5. Use only ½ cup rice flour first then add as required.

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6. Squeeze the lime juice in the mixture.

7. Add salt to taste.

8. Mix well and set aside for 15 minutes.

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9. Now take the mixture and form patties on your palm.

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10. In a frying pan add enough oil and fry the patties on low flame.

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11. Don’t be in a hurry let it cook well on one side then turn on the other side and cook till done.

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12. It should turn nice and crispy with a nice crust.

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Javla Vade

13. Serve your javla che vade as starter or as a main course, it also goes well as sandwich in a pao.

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Enjoy life, it’s delicious.

Note:

** You can use either bottle masala or Jeerem meerem masala.

**You can also do it with besan or egg (instead of rice flour).

 

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9 Comments Add yours

  1. Glenda says:

    We ate that when we were small. Enjoyed it!!

    Like

  2. Leena says:

    Can I use dry galmo alves will it come out good

    Like

    1. alvesnaaron says:

      yes you can but first soak it in water to hydrate it

      Like

  3. Marena Dias says:

    Superb display and step by step procedure. Looks superb but I have never tasted it

    Like

    1. alvesnaaron says:

      Do give it a try.

      Like

  4. Archana deshpande says:

    Can i use dry galmo / sukat for this.

    Like

    1. alvesnaaron says:

      Yes you can but first soak it in water to hydrate its ..

      Like

  5. Sunil jadhav says:

    some times rice flor binding causes to crack or broken the tikkis while frying why?

    Like

    1. alvesnaaron says:

      If the moisture is more in the mixture add more rice flour or it will not hold up and crack. Rice flour does give a nice crispy Cutlet. You can also add a tablespoon of besan ( gram flour) if you like.

      Like

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