A
very popular street fast food item of Kolkata….This #cutlet #recipe has stayed
with me since my childhood. I remember helping out my mom to form the cutlets
….
The
use of #carrot and #beetroot in the filling adds a surprise not only to the look
but also the taste. I have found this to be a big hit at parties, be it with
grown-ups or children.
Serving it with mustard or Kasundi and a salad just gives it that extra lift... I'm sure you will enjoy making it too!
WINTER
VEGGIE CUTLET Makes
10 to 12
Ingredients
Potatoes
– 5 medium (boiled and mashed)
Carrot
– 1cup (steamed/boiled and chopped)
Beetroot – 1cup
Onion
– 1 medium sliced thinly
Ginger
juice – 2 tsp
Green
chilli – chopped finely (optional)
Garam
masala pdr – ½ tsp
Peanuts
– 2 tblsp (toasted, halved, skinned)
Coriander
– freshly chopped
Sugar
– 1 tsp
Salt
– to taste
Bread
crumbs – 1 ½ cups (make a little extra)
Refined
flour – 3 to 4 tblsp
Milk/water
– about ½ a cup
Oil
– for deep frying
Method
1.
Boil and mash the potatoes while still hot. Cool slightly before seasoning with
salt. Keep this aside.
2.
Heat 2 tblsp of oil in a pan and add the sliced onions. Fry till slightly
coloured.
3.
Add in the carrot and beet root and cook on medium heat till the veggies
look dry. Should be done in about 3 minutes.
4.
Season with salt and sugar. Add the chopped coriander,green chillies, garam
masala pdr and peanuts. Mix quickly and remove from heat. Let the mixture cool
down to room temperature.
5.
Make a coating consistency batter with the flour and milk in a shallow dish.
6.
Keep the breadcrumb in a plate. Divide the potato mash into golf ball sized balls that are
rolled tightly by hand.
7.
Take a ball and shape it into a small bowl. Fill with a heaped tsp of the
carrot – beet filling. Now carefully shape the potato back into a ball pressing
with your fingers to cover the veg filling.
8.
Shape into cutlets and coat it with dry flour and then the flour batter.
9.
Roll the cutlets into the bread crumb and shape again.
10.
After all the cutlets are formed, deep fry them in medium hot oil till browned and crispy to the touch.
11.
Serve hot with mustard and veg salad.
****Use
any leftover filling to make sandwiches.
©
Rinki’s Kitchen 2013
 |
| The filling.... |
