Name: Crisp and Crunchy Veg Potato Carrot Cutlets recipe by Antara Navin at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium size carrots washed, peeled and grated; 2 medium size potatoes boiled and mashed; 1/4 cup peanuts, roasted and peeled off; 1 tsp kasuri methi (dry fenugreek leaves); 1/2 tsp ground black pepper; 1/2 tsp garam masala; 1/4 tsp amchur powder; 1/2 tsp turmeric powder; 1/4 tsp Cayenne; 1/2 tsp kashmiri mirch powder; 1/2 tsp ginger powder; salt as per taste; 1/2 tsp roasted cumin powder; 1/2 cup chopped coriander(cilantro)

ABOUT Crisp and Crunchy Veg Potato Carrot Cutlets RECIPE

The thought behind making these veg potato carrot cutlets was to get the same crunchy and spicy flavor just like that in Sabudana Vada, using mashed potatoes and peanuts. The cilantro used in the dish gives a freshness to the dish.

Ingredients Serving: 4

2 medium size carrots washed, peeled and grated
2 medium size potatoes boiled and mashed
1/4 cup peanuts, roasted and peeled off
1 tsp kasuri methi (dry fenugreek leaves)
1/2 tsp ground black pepper
1/2 tsp garam masala
1/4 tsp amchur powder
1/2 tsp turmeric powder
1/4 tsp Cayenne
1/2 tsp kashmiri mirch powder
1/2 tsp ginger powder
salt as per taste
1/2 tsp roasted cumin powder
1/2 cup chopped coriander(cilantro)

Instructions

Grind the peanuts to a coarse ground powder. Now add and mix all the ingredients and shape it into a dough.
Make small rounds from the dough and shape it into round patties. Apply a little oil on both the palms before you start making the patties. This way the masala won't stick to your hand.
Heat a non stick pan and add 2 tsp oil into it. Once the oil is heated, lower the gas and put the patties in the pan. Make sure not to overcrowd the pan and there should be at least 1 inch gap between the patties.
The way to prepare cutlets without deep frying is to cook each side on low flame for 5 minutes each. Then raise heat a little high and again cook each side for 2 minutes each. You will get a crispy cutlet.
Take out the fried carrot potato cutlets on a plate and serve it hot with mint or coriander chutney.

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