Dangar or clams cutlet

Clams cutlet

Ingredients:

Clam meat : 1 cup (deshelled)

Onions : 1

Garlic : 2 cloves

Green chili : 1

Rava : 1 tblsp + extra for coating

Salt : to taste

Oil : for shallow frying.

Procedure:

Deshell the clams, add finely chopped onions, garlic, green chili, jeere meere masala and salt to taste and mix well.

Lightly crush the mixture using a grinding stone or a pestle and add 1 tblsp rava for binding.

Then take some of the mixture and coat it with rava.

Put on a griddle and shallow fry on both sides.

Recipe by: late Joaquina Fernandes, Savoi- Verem, Ponda, Goa.

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