3 -medium size potatoes, boiled and mashed (quantity of potatoes should be more than other vegetables. You can use any vegetables of your choice)
2- medium size carrot, grated
1/2 tsp - red chilli powder
1/4 tsp - turmeric powder
1/2 tsp - garam masala powder or 2 pinches clove powder,
2 pinches- cinnamon powder
2 pinches -nutmeg powder
1/2 tsp - salt (or to taste)
1 -egg white (or dilute 2 tbsp - maida (all-purpose flour) with 4 tbsp - water. Make a smooth solution and keep aside).
80 g - bread crumbs (approximately 1/2 cup)
200 ml - oil (to Deep Fried)
Fresh salad and tomato ketchup to serve
How to Make Carrot Cutlet
Heat oil in a pan. Add sliced onions and fry till golden colour on a medium to low heat until golden colour.
Add curry leaves and fry for 2 minutes.
Add boiled and mashed potatoes and grated carrot. Mix well.
Add red chilli powder, turmeric powder, garame masala powder and salt to taste.
Stir all the ingredients well for 3 minutes.
Cover with a tight lid and cook on a low heat for 10 minutes.
Open the lid and stir continuously for 5 minutes.
Do not add water when cooking.
Switch off the heat and keep aside to cool for 15 minutes.
Divide cutlet mixture into 10 parts.
Make round or oval shape.
Dip each cutlet into egg white (or diluted maida mixture) and roll in breadcrumbs. Breadcrumbs should coat nicely and make strong cutlets. Deep Fried immediately.
Heat oil in a frying pan. Reduce the heat to medium (wait for 1 minute) and Deep Fried 4 cutlets at a time till brown colour and crisp on both the sides. Drain out oil and place on kitchen towel to absorb extra oil. Serve hot with fresh salad or tomato ketchup or with tea / coffee.
Recipe Courtesy: Niya's World
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.