It was Sunday afternoon; I was deeply engrossed in reading
with a hot cuppa cradled between my palms when a sudden desires to have
something savoury, spicy crops in my mind. Yes, this is what a lazy afternoon does
this to you. Come Sundays and all sorts of street
food fritters used to beckon me. My father never liked the idea of having
roadside food, so my mother had to try her culinary tricks at home to satiate
those sudden street food cravings in all of us during our childhood. Even today
also I practise the same with my son.
Very few veggies can match the nutritional value of the
humble Beetroot. Beetroot is great not only for boosting stamina and making muscles work harder, it also contains potassium,
magnesium, iron as well as vitamins
A, B6 and C, and folic acid. Beetroots also
contain carbohydrates, protein, powerful antioxidants and
soluble fibre. This stomach filling,
mild spicy and crispy Beetroot cutlets tastes irresistibly delicious when
served with assortment of spicy, sweet and sour dips/chutneys like green mint
chutney and tamarind chutney, etc
This dish still evokes a bundle of fond memories in me. The
dish that holds a special place in my heart, mainly because of the memories
associated with them when my mom used to make this dish in the afternoon and
how we all four brothers and sisters used to share this dish. I can’t remember
a single time when I’ve had this snack alone, there was always somebody with me
to share this……
One thing I like about the cutlets is that, you can make it in advance and
it comes in handy, when you are short of time. You can prepare the mixture
ahead and refrigerate it for up to 3 to 4 days so that you can just fry them in
the evening time and serve it along with tea. Or when you have a party, you can
prepare the balls, coat it with bread crumbs, refrigerate it and then fry it
just before serving.
Enjoy the
easy and tasty Vegetable Cutlets!!
Ingredients:
- Carrot - 2 nos
- Boiled and mashed potatoes- 3nos
- Beetroot - 2 nos
- Green Peas- 1/2 cup
- Green chilies - 2 nos finely chopped
- Ginger garlic paste - 1 tsp
- Turmeric powder- 1/4tsp
- Coriander powder- 2 tsp
- Cumin powder- 1 tsp
- Chilli powder- 1 tsp
- Garam Masala - 1/2 tsp
- Semolina - 1/2 cup
- Salt to taste
- Coriander leaves to garnish- 1tsp
- Red chillies- 2 nos for garnishing
- Bread crumbs-Made out of 3 white breads
- Cornflour- 2 tbsp
- Salt to taste
- Oil for pan frying
Method of Preparation
- Boil the Potatoes separately. Cool and mash them.
- Boil carrot, beetroot and green peas in a vegetable steamer till they are soft.Let it cool and make a puree of it.
- In a bowl, mix the mashed potatoes, beetroot and vegetable puree, breadcrumbs and mix well.keep aside.
- In a pan, add some oil. When warm add chopped green chilies and ginger garlic paste. Saute for 3-4 minutes stirring constantly on medium flame.
- Add the turmeric powder,coriander powder, cumin powder, chilli powder, garam masala powder and stir everything well for a few seconds.
- Now add the mashed mixture along with the salt and mix everything well. Take out from fire and let it cool.
- Pinch out small amount of the mixture and give desired shape.
- Refrigerate the Cutlets for about half an hour.
- Heat oil in a pan till hot but not smoking.
- Roll the beetroot cutlet first on the cornflour and then on the semolina and keep aside.
- Make sure that the oil is hot and carefully fry the beetroot cutlets till golden brown on both sides till crisp.
- Drain on a paper towel and Garnish with chopped coriander and red chillies.
- Serve hot with tomato ketchup.
Since these beetroot cutlets have potatoes in it thus it is high in carbohydrates. Apart from starch Potatoes are rich in antioxidants which help in fighting cancer; they contain potassium which is beneficial for heart, vitamin C and proteins. Adding lots of different vegetables makes the cutlets very nutritious. Carrots add vitamin A and coriander iron, green chili Vitamin C.Peas are rich in calcium. Due to different vegetables present in these cutlets the dietary fiber content is also high, which is very much desirable to maintain good digestive system.
This recipe is an entry to Monsoon Snack Challenge for The Hub @ Archana’s Kitchen challenges
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