Ingredients Beetroot 250g (boiled and grated) Carrots 250g (boiled and grated) Peas 1 cup (bolied and mashed) Potatoes 3 medium sized (boiled and mashed) Ginger paste 2 tsps Juice of two medium sized lemons Cumin powder 1 tsp Coriander powder 1 tsp Cilantro/coriander leaves 1/2 cup (finely chopped) Black pepper powder 1/4 tsp Sumac 1/2 tsp Salt according to taste Corn starch 300g Breadcrumbs 500g Vegetable oil for frying Method of preparation 1. In a deep mixing bowl combine the boiled, grated and mashed vegetables along with the ginger paste, lime juice, cumin-coriander powder, herbs, pepper powder, sumac and salt. Set up a breading station for the cutlets by placing the breadcrumbs in a wide dish and combining the corn starch with some water to make a batter. Shape the cutlets into even sized balls, soak in the corn starch batter, roll in the breadcrumbs and set aside for deep frying. 2. Place the fried cutlets on onion rings with wedges of lime to serve as starters or a delectable side dish. Dipa's tips Please feel free to call the cutlets 'veggie cutlets' instead of beefroot cutlets. Try to refrigerate the cutlets once they are coated with the batter and breadcrumbs for at least an hour before frying. Serve with sweet and tangy tomato chutney. Prepare the tomato chutney in the following manner. Use 3-4 ripe tomatoes. Dice the tomatoes into small pieces. Heat oil in a sauce pot and fry 1tsp of whole cumin seeds and 1tsp grated ginger. Add the tomatoes and 1/2 tsp of red chilli powder. Sauté for a few minutes or until the tomatoes become tender. Add 3 tbsp of granulated sugar and finely chopped cilantro leaves (a few sprigs) and continue to cook for a few minutes until a thick sauce-like consistency is reached. Cool thoroughly before serving with the hot cutlets. Dipanwita Ghosh (Dipa) is a self-proclaimed gastronomist, a gourmand who considers cooking a form of art. She nurses the firm conviction that the distinctive flavours of different vegetables, meat, poultry and sea-food can be enhanced by the delicate use of spices and condiments. She has travelled to various destinations across the globe and marvelled at the wide variety of local cuisine.
