Cutlets are an easy and a fun way to include vegetables that are hidden within the taste of Potatoes and spices. This is one of the best illustrations where we successfully combine health with taste,Agree?
I made them in a rather hurry and so I couldn't shape them perfectly. They can be served at any part of the day, as a side dish or a snack , in children's tiffin boxes or an after school treat. I heard some women at a bus stop saying, " The toughest part of making a cutlet is to boil and mash the potatoes!!!" Yes, If the potatoes are ready, cutlets are just some minutes away.
The combinations of making cutlets are many.I have posted an oats and soya cutlets with lightly roasted oats and soya panner(Tofu) added along with vegetables. But there are a host of other combinations with spinach paste, Mushrooms, sprouts, rajma, beans, sweet potatoes and they go on. .....
Ingredients
Boiled and mashed potatoes-4-5 medium
Lightly roasted oats- 1/2 cup
Tofu or Soya paneer- 1/2 cup Crumbled
Coriander leaves-1 cup
Grated carrot- 1 cup
Turmeric powder-1/2 tsp
Chilli powder-1/2 tsp
Garam masala/ Kitchen king masala- 3/4 tsp
Chat masala- 1/2 tsp
Ginger garlic-green chilli paste- 1tsp
Corn flour or rice flour to bind- 2 tablespoons
Salt to taste
Oil to shallow fry
Method:
In a mixing bowl combine the mashed potatoes, tofu, oats, carrots, coriander, spices, salt and ginger- garlic green chilli paste and mix well add the flour to bind it together. With greased palms make small tikkis out of the mixture and shallow fry on a non stick pan till they are golden brown on both sides. Serve with chutney or Tomato ketchup.
Usually cutlets are not left over to the next session but if they are, then convert them into interesting chat with some beated curds, sweet and sour chutney and chatmasala, to with sev and chopped coriander. They would disappear soon
These are another variation with boiled and grated beetroot along with mashed potatoes. These taste great too.
I made them in a rather hurry and so I couldn't shape them perfectly. They can be served at any part of the day, as a side dish or a snack , in children's tiffin boxes or an after school treat. I heard some women at a bus stop saying, " The toughest part of making a cutlet is to boil and mash the potatoes!!!" Yes, If the potatoes are ready, cutlets are just some minutes away.
The combinations of making cutlets are many.I have posted an oats and soya cutlets with lightly roasted oats and soya panner(Tofu) added along with vegetables. But there are a host of other combinations with spinach paste, Mushrooms, sprouts, rajma, beans, sweet potatoes and they go on. .....
Ingredients
Boiled and mashed potatoes-4-5 medium
Lightly roasted oats- 1/2 cup
Tofu or Soya paneer- 1/2 cup Crumbled
Coriander leaves-1 cup
Grated carrot- 1 cup
Turmeric powder-1/2 tsp
Chilli powder-1/2 tsp
Garam masala/ Kitchen king masala- 3/4 tsp
Chat masala- 1/2 tsp
Ginger garlic-green chilli paste- 1tsp
Corn flour or rice flour to bind- 2 tablespoons
Salt to taste
Oil to shallow fry
Method:
In a mixing bowl combine the mashed potatoes, tofu, oats, carrots, coriander, spices, salt and ginger- garlic green chilli paste and mix well add the flour to bind it together. With greased palms make small tikkis out of the mixture and shallow fry on a non stick pan till they are golden brown on both sides. Serve with chutney or Tomato ketchup.
Usually cutlets are not left over to the next session but if they are, then convert them into interesting chat with some beated curds, sweet and sour chutney and chatmasala, to with sev and chopped coriander. They would disappear soonThese are another variation with boiled and grated beetroot along with mashed potatoes. These taste great too.
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