My experiments and experiences with cooking vegetarian food

Sunday, 11 February 2018

Vegetarian Cutlet

Veg cutlet

Not many people including kids as well as adults like to eat Beetroot. In this recipe of veg cutlet I am using Beetroot and hope you will like it. The cooking time for this recipe is about 1 hour.

Ingredients

Batate / Potatoes 3 medium size
Gajar / grated Carrots 1 cup
Beetroot 1 cup
Kothimbir / Coriander leaves 2 tablespoon
Mirchi powder / Chilli powder 1/4 teaspoon
Garam masala 1/4teaspoon
Adrak / Grated Ginger 1/4 teaspoon
Jeera / Cumin seeds 1/4 teaspoon
Chat masala 1/2 teaspoon
Namak / Salt 1 teaspoon
Samolina 50 gms
Oil for shallow frying 6-8 tablespoon

This recipe can be used to make 10 to 12 cutlets.

Ingredients

Steps to make Veg Cutlets

  • Wash and boil potatoes. Drain them immediately to remove moisture, otherwise cutlet mixture will become too soggy.
  • Heat kadhai / frying pan and add 1 tablespoon of oil
  • When oil becomes hot add cumin and grated ginger and saute for 1 minute on low flame.
  • Add grated Carrot and Beetroot and mix well. Cover and cook it for 5 minutes.

grated carrot and beetroot

  • When the mixture becomes soft, add garam masala and chilli powder and cook for 2 more minutes.

mixture with Garam masala

  • Leave this mixture to cool down.
  • Peel Potatoes and mash them well and add Beetroot and Carrot mixture, salt, chat masala, coriander and mix well.

mix potatoes corriender salat chat masalacomplete mixture

  • Mix 2 pinch salt in Semolina.
  • Make small patties of cutlet mixture and roll it nicely in Semolina.

cutlet patties patties rolled in semolina

  • Heat pan put 2 tablespoon of oil and spread it evenly.
  • Arrange all cutlets on it and put 2-3 tablespoon of oil.

frying cutlets cutlets with oil

  • When cutlets becomes brown from both sides remove them.

fried cutlets

  • Serve hot cutlets with mint chutney and sauce.

cutlets with Sauce and mint chutney

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