1. Boil drumsticks in plenty of water. Remove.

2. Scrape out inside flesh carefully, with a blunt knife, or back of a spoon.

3. Cool, run in a mixie till smooth.

4. Toast whole gram lightly on griddle till light golden.

5. Powder gram in mixie till fine, keep aside.

6. Press out all excess water from salted onions.

7. Heat one tbsp. oil

8. Add grated garlic, ginger, chillies, onions.

9. Stir till onions are tender.

10. Add drumstick pulp, salt, garam masala, coriander leaves

11. Cool a little.

12. Add ground gram, crumbled bread, mix into a lump.

13. Make small oblong cutlets with mixture, roll in breadcrumbs.

14. Chill for 10 minutes, reroll in breadcrumbs.

15. Fry in hot oil, till crisp and golden.

16. Serve hot with sauce, tamarind chutney, or green chutney.

Making time: 30 minutes
Makes: 15 cutlets
Shelflife: Unfried, refrigerated, 1 day . After frying, Best fresh