Carrot Cutlet

    40 mins

    This is a delicious cutlet that is sweet and spicy. Serve with chutneys.

    4 people made this

    Serves: 4 

    • Soybean oil as needed
    • 1 cup chopped onions
    • A pinch haldi or turmeric powder
    • 1 teaspoon red chilli powder
    • 1/4 tablespoon udid dal (white lentils)
    • 2 cups boiled, peeled and mashed carrots
    • 1/2 cup boiled, peeled and mashed potatoes
    • 1 teaspoon cornflour
    • 2-4 teaspoons maida or all purpose flour to act as a binding agent
    • A tray of rawa or semolina for dusting the cutlets

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat a pan with 1 teaspoon of soybean oil. Add the onions, stir and add the haldi and red chilli powders. Stir and then add the white lentils.
    2. Keep stirring and frying until the onions turn pink-golden. Add the mashed potatoes and carrots. Stir and put the lid on.
    3. Cook on low heat until steam starts coming off from the sides of the lid. Allow to cool.
    4. In a cup mix the cornflour and maida. Mix with the fried mixture. Add more maida if needed to make sure it acts like a binding agent.
    5. Take one handful of the mixture and press into an oval shaped cutlet. Then roll the cutlet on a tray of rawa.
    6. Repeat for the rest of the mixture.
    7. Heat a frying pan with soybean oil. Shallow fry the cutlets until dark orange-brown.

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