WINTER VEGGIE CUTLET/ Beetroot and Carrot Veg Cutlet

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 (steamed/boiled and chopped)

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....