Name: Aalur Chaap (Potato and mixed vegetable cutlets) recipe by Jaya Rajesh at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: 3 big medium potatoes boiled and mashed; 1 small sized beetroot boiled and chopped; 1/4 cup of blanched and chopped beans; 1/4 cup boiled and chopped carrots; 1/4 cup blanched green peas; 1 onion finely chopped onions; 3 finely chopped green chilies; 2 tsp finely chopped ginger and garlic; 1/2 tsp turmeric powder; 1/2 tsp coriander powder; 1/3 tsp garam masala; Juice from 1/2 a lemon; 4 tsp chopped coriander leaves and mint leaves; 2 cups bread crumbs; 3 tbsp cornflour mixed in 1/2 cup Water; 3 tbsp oil + oil for frying

ABOUT Aalur Chaap (Potato and mixed vegetable cutlets) RECIPE

Potato and mixed vegetable cutlets better known as Aalur Chaap in kolkatta. This recipe was lased on to me by my maternal grand mom. She use to make the best cutlets in the world. So here's the crispy yet melt in mouth Aalur Chaap recipe hope you all like it.

Ingredients Serving: 8

3 big medium potatoes boiled and mashed
1 small sized beetroot boiled and chopped
1/4 cup of blanched and chopped beans
1/4 cup boiled and chopped carrots
1/4 cup blanched green peas
1 onion finely chopped onions
3 finely chopped green chilies
2 tsp finely chopped ginger and garlic
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/3 tsp garam masala
Juice from 1/2 a lemon
4 tsp chopped coriander leaves and mint leaves
2 cups bread crumbs
3 tbsp cornflour mixed in 1/2 cup Water
3 tbsp oil + oil for frying

Instructions

In a pan heat oil. Add in chopped onions and saute until it turns pink. Once they are pink add finely chopped green chillies, ginger and garlic. Saute until raw smell goes off.
Once the raw smell goes off add all spice powders and mix well. Next add all the boiled and blanched vegetables apart from potatoes.
Cook for some time till the vegetables are well coated in the spices.
Next add in chopped mint and coriander leaves and mix it too. Add lemon juice and switch of the gas.
Remove this in a big plate and add in boiled mashed potatoes. Combine it well. Add about 1/2 cup of bread crumbs and adjust seasoning by adding salt.
Shape them into thick cutlets and dunk them in cornflour slurry and then roll it in bread crumbs.
Let this rest in fridge for 10 minutes.
Heat oil in a deep bottomed vessel and fry till golden brown.
Serve hot with tomato sauce

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