Fasting Onion Cutlet Recipe

Peel the onion and finely chop. You can cut the rings into quarters or small cubes — as you prefer. Peel the ginger and garlic, grate on a fine grater, and add the onions to the bowl. Toss in the curry powder, ground chili, root kernels, and salt. Mix the resulting mixture by hand, lightly roll it in the palms of your hands to release a little juice while the spices are evenly distributed. Put the flour in the onion mass. Mix everything by hand, taking care that the flour is evenly distributed as well.

Gradually pour in the water, stirring the mass constantly, adding more as needed, until the onion and flour mass is combined into a team, from which it will be convenient to prepare cutlets. Leave the mass for 10-15 minutes. Finely chop the coriander and add to the minced onions. Massage the vegetable oil on your hands and make small, round cutlets from minced meat. Arrange on a platter.

Heat the vegetable oil in the pan — as for the fryer, but in smaller quantities, so that the cutlets are half-immersed in boiling oil. Fry the fasting onion cutlets in stages, in well-heated oil, on both sides, until golden brown. In total, this will take about 5–6 minutes. Remove the roasted onion cutlets on a tray lined with paper towels to absorb any excess oil.