Yam Cutlets

Mother Nature was kind enough to shower a heavy and windy rainfall, on our dry land here in Delhi, a few days back. After a mini ‘dance-in-the-rain’ session we all craved for some hot pakoras and a cup of steaming ‘Chai’! Well it didn’t end there; I went on to prepare the cutlets as a part of the extended evening feast.  Looks like the coolness in the air and the freshness of raindrops on the parched earth added a special touch to our appetite.


  • 450-500 gm of yam/arbi
  • ½ tsp of Turmeric powder
  • 1 tsp Red chilli powder
  • 1 tsp Jeera/cumin powder
  • ½ tsp Garam masala powder
  • Sooji/Semolina for coating. (Bread crumbs can also be used)
  • Salt to taste
  • Oil


  • Boil well the yam in water, with a pinch of salt. When cool peel it.
  • In a vessel put in the peeled yam and add all the above ingredients except oil and semolina/sooji/rava. While tossing the yam well in the masalas break up the yam pieces into a semi-paste like form.
  • Heat oil in a pan and fry the yam well. The yam has to be fried well till it turns golden brown, so this needs constant stirring and tossing.
  • Once done allow to cool. Rub a little oil on the palm of your hands and make round-flat shape (or any shape) cutlets of yam.
  • Heat oil in a pan for shallow frying. Then coat the yam cutlets in semolina and shallow fry them till they turn brown on both sides.
  • Continue to fry in batches till the rest of the yam cutlets are done.
  • Serve hot with tomato ketchup or mint chutney.

Cooking Time: 7-10 minutes

Preparation Time: 40-45 minutes

Serves: 4-6

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