Carrot beetroot cutlet fry with purti mustard oil

Prep Time: 10 to 15 mins

Cook Time: 25 minutes

Total Time: 30mins

Servings: 7

Introduction:

Carrot and Beetroot Cutlets are a vibrant, nutritious, and flavorful Indian snack that originated as a healthy twist on traditional deep-fried patties. With roots in North Indian and Bengali home kitchens, this colorful delicacy blends the earthy sweetness of beetroot with the freshness of carrots, creating a perfect balance of taste and health. Often served as a tea-time snack or party appetizer, these cutlets are also popular in festive thalis and vrat (fasting) menus due to their satvik-friendly ingredients.

Ingredients:

For the Cutlets:

– 1 cup grated carrot

– 1 cup grated beetroot

– 1 boiled potato (mashed)

– 2 tbsp bread crumbs (plus more for coating)

– 1 tsp grated ginger

– 1-2 green chilies (finely chopped)

– 1 tbsp finely chopped coriander leaves

– 1 tsp roasted cumin powder

– 1/2 tsp garam masala

– Salt to taste

– 1-2 tbsp cornflour (for binding)

– Purti Kachi Ghani Mustard Oil (for shallow or deep frying)

Preparation:

1. Prepare the Mixture:

In a mixing bowl, combine grated carrot, grated beetroot, mashed potato, ginger, green chilies, cumin powder, garam masala, and salt. Mix well.

2. Bind the Cutlets:

Add bread crumbs and cornflour to absorb any moisture. Adjust quantity to get a dough-like texture that holds shape.

3. Shape the Cutlets:

Divide the mixture into equal portions and shape them into round or oval cutlets.

4. Coat and Set:

Lightly coat each cutlet in dry bread crumbs for extra crunch. Refrigerate for 10–15 minutes to help them firm up.

5.Fry to Perfection:

Heat Purti Kachi Ghani Mustard Oil in a pan for shallow frying. Once hot, place cutlets gently into the oil. Fry on medium flame until crispy and golden brown on both sides.

6. Serve Hot:

Remove on absorbent paper and serve hot with green chutney, tamarind sauce, or curd dip.

Serving Suggestions

– Pair with masala chai as an evening snack.

– Add to a healthy summer lunch platter with curd rice or dalia.

– Serve mini versions at parties with toothpicks & dip.