|"Carrot and Beetroot Cutlet"|
During the days when we grew up in Kolkatta eating out was not very popular and that too street food was always a big NO....My mom who is an avid cook would make someting or the other for the evening snack mostly these forbiden street food just to satisfy our craving...be it the Jhal Muri, Dhokla, Aloo chat, Talebhaja (Assorted deep fried snacks) or chowmin and egg roll all would be prepared at home.
Vegetable Chops was usually made during the winter months as beetroot and carrots were available during these months but was an all time favourite at our home. These days its not so as mostly all vegetables are available throughout the year.
I prepared these last week as an old friend was visiting us and she happened to be a pure vegetarian, she is one who does not even eat onion and garlic.....so these vegetable chops were perfect for the evening along with Chai....and lots of Gupshup...bringing back old memories.
The best thing about these chops are the flamboyant beetroot which is a very healthy vegetable but usually not a favourite with kids,somehow I find these chops a great and tasty way of incorporating beetroot in their diet. These chops can be prepaired in advance and can be stoped in the refridrerator for upto 4-5 days....just fry them whenever needed and enjoy....
Carrot - 1 medium
Beetroot - 1 medium
Potato, boiled - 1 large
Ginger, grated - 1 tablespoon
Green chillies - 2 chopped
Fresh green coriander, chopped - 3 tablespoon
Peanuts,dry roasted and halved - 1 tablespoon
Resins - 1 tablespoon
Bhaja Masala - 11/2 teaspoon
Bread, slice - 2 medium
Oil - 2 tablespoon
Sugar - 1/4th teaspoon (optional)
Salt to taste
Corn starch / cornflour - 3 tablespoon
Water - 1/4th cup
Bread crumbs to coat the cutlets - 1 cup
Oil for deep frying the cutlets
Wash peal and grate the carrot and beetroot.
Heat 2 tablespoon oil in a kadhai and add the grated ginger and chopped green chillies. Fry for a minute or so and add the grated carrot and beetroot, mix well, add salt and fry for 3-4 minutes until tender. (We donot want to over cook the vegetables as these are anyways going to be fried)
Peal and mash the boiled potato, place it in a large mixing bowl.
Trim the sides of the bread slice and soak it in water for 2 minutes. Remove and press between your palm to get rid of excess water. Add this to the mashed potato and mix well.
In a mixing bowl add the corn flour and water and make a batter.( Note, we donot need a very thick batter, it sould be thin just to coat the cutlets please refer to the picture) Place the bread crumbs in a bowl and keep it handy. Dip one cutlet at a time in the corrnflour batter and quickly roll over the bread crumb to ensure the cutlets are well coated keep aside. Repeat the same process until all the cutlets are done. Refrigerate the cutlets for an hour or so.
Finally, heat sufficient oil in a kadhai, carefully slide the cutlets into the hot oil, deep fry until golden brown. Drain and keep on absorbent paper.
Serve hot along with ketchup and kasundi.....
Enjoy crispy vegetable chops :)
These chops are traditionally served with sliced onion, I have not incorporated the onion in the pictures as mentioned earlier I had prepared these for my friend who does not have onion and garlic, but you could serve them along with onion.
Also I have mentioned kasundi which is a Bengali mustard sauce, I get these from Kolkatta as these are not available everywhere...but not to worry they taste equally good with English mustard sauce.
Makes - 12 pieces
Serves- 4-5 person