Beetroot cutlet / Vegetable chop

Name: Beetroot cutlet / Vegetable chop
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 150gm Beetroot (chopped); 150gm Carrot(chopped); 2 Boiled potato (smashed); as required Cauliflower (few flowers); as required Peas few(blanched); as required Peanuts; as required Coriander leaves; as required Chopped coconut (optional); as required Mustard oil /Refined oil; 1 tsp Panch phoron; 1 tsp Crushed ginger; 4 Crushed green chillies; 1 1/2 tbsp Cornflour; 1 1/2tbsp Flour; as per taste Black pepper; as per taste Bread crumbs; 1 Bayleaf; 3 Whole red chillies; 1 tsp Cumin seeds; 1 tsp Coriander seeds; 1 tsp Fennel seeds

Ujjaini Basu @Hyanglasaurus

This a very popular Kolkata street food. Can be served as evening snacks with a cup of tea or coffee.

Ujjaini Basu @Hyanglasaurus

This a very popular Kolkata street food. Can be served as evening snacks with a cup of tea or coffee.

Saved

Ingredients

30mins

5 servings

150gmBeetroot (chopped)
150gmCarrot(chopped)
2Boiled potato (smashed)
as required Cauliflower (few flowers)
as required Peas few(blanched)
as required Peanuts
as required Coriander leaves
as required Chopped coconut (optional)
as required Mustard oil /Refined oil
1 tspPanch phoron
1 tspCrushed ginger
4Crushed green chillies
1 1/2 tbspCornflour
1 1/2tbspFlour
as per tasteBlack pepper
as per taste Bread crumbs
For the fried masala
1Bayleaf
3Whole red chillies
1 tspCumin seeds
1 tspCoriander seeds
1 tspFennel seeds

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Steps

30mins

1

Dry roast the ingredients for fried masala and grind them to a fine powder.
2

Heat preferably mustard oil in a pan. Fry the peanuts and the cauliflower seperately and keep aside. Fry the coconut pieces (optional) and keep aside.
3

In the same oil add panch phoron. Stir a little. Add the crushed ginger & green chillies. Add beetroot and then the carrot. (Don't grate the vegetables as this will have lots of moisture in them. You can have problem while giving shape to the cutlets). Add salt and mix well.
4

Don't add water beforehand to soften the veggies. As salt is added the veggies will leave water & it can be cooked. Cover the lid. Cook on low flame until the veggies get well cooked.
5

Once done smash the veggies well. Add the smashed potatoes & mix well. Add sugar as per taste. Add the fried masala, cauliflower,peas, coconut & peanuts one by one. Mix well. At last add coriander leaves. The dough should be a little dry.
6

Spread on a plate and let it cool.
7

Now make a slurry of cornflour,flour,black pepper & salt with water.
8

Take bread crumbs on a plate. Add little black pepper and salt in it.
9

Now give shape to the cutlets..oval or round. Dip in the slurry. Then coat in the bread crumbs.For double coating again dip in the slurry & coat in the bread crumbs.
10

At this stage you can keep the cutlets in an air tight container and store in the fridge for 5-6days.
11

Heat oil in a deep bottom pan. On medium flame fry the cutlets in batches. Don't overcrowd as the cutlets will break. Serve hot.