Crisp and Crunchy Veg Potato Carrot Cutlets | How to make Crisp and Crunchy Veg Potato Carrot Cutlets

By Antara Navin  |  19th Jun 2016  |  
4.5 from 2 reviews Rate It!
  • Crisp and Crunchy Veg Potato Carrot Cutlets, How to make Crisp and Crunchy Veg Potato Carrot Cutlets
Crisp and Crunchy Veg Potato Carrot Cutletsby Antara Navin
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

88

2





About Crisp and Crunchy Veg Potato Carrot Cutlets Recipe

The thought behind making these veg potato carrot cutlets was to get the same crunchy and spicy flavor just like that in Sabudana Vada, using mashed potatoes and peanuts. The cilantro used in the dish gives a freshness to the dish.

Crisp and Crunchy Veg Potato Carrot Cutlets, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Crisp and Crunchy Veg Potato Carrot Cutlets is just mouth-watering. This amazing recipe is provided by Antara Navin. Be it kids or adults, no one can resist this delicious dish. How to make Crisp and Crunchy Veg Potato Carrot Cutlets is a question which arises in people's mind quite often. So, this simple step by step Crisp and Crunchy Veg Potato Carrot Cutlets recipe by Antara Navin. Crisp and Crunchy Veg Potato Carrot Cutlets can even be tried by beginners. A few secret ingredients in Crisp and Crunchy Veg Potato Carrot Cutlets just makes it the way it is served in restaurants. Crisp and Crunchy Veg Potato Carrot Cutlets can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Crisp and Crunchy Veg Potato Carrot Cutlets.

Crisp and Crunchy Veg Potato Carrot Cutlets

Ingredients to make Crisp and Crunchy Veg Potato Carrot Cutlets

  • 2 medium size carrots washed, peeled and grated
  • 2 medium size potatoes boiled and mashed
  • 1/4 cup peanuts, roasted and peeled off
  • 1 tsp kasuri methi (dry fenugreek leaves)
  • 1/2 tsp ground black pepper
  • 1/2 tsp garam masala
  • 1/4 tsp amchur powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp Cayenne
  • 1/2 tsp kashmiri mirch powder
  • 1/2 tsp ginger powder
  • salt as per taste
  • 1/2 tsp roasted cumin powder
  • 1/2 cup chopped coriander(cilantro)

How to make Crisp and Crunchy Veg Potato Carrot Cutlets

  1. Grind the peanuts to a coarse ground powder. Now add and mix all the ingredients and shape it into a dough.
  2. Make small rounds from the dough and shape it into round patties. Apply a little oil on both the palms before you start making the patties. This way the masala won't stick to your hand.
  3. Heat a non stick pan and add 2 tsp oil into it. Once the oil is heated, lower the gas and put the patties in the pan. Make sure not to overcrowd the pan and there should be at least 1 inch gap between the patties.
  4. The way to prepare cutlets without deep frying is to cook each side on low flame for 5 minutes each. Then raise heat a little high and again cook each side for 2 minutes each. You will get a crispy cutlet.
  5. Take out the fried carrot potato cutlets on a plate and serve it hot with mint or coriander chutney.

Reviews for Crisp and Crunchy Veg Potato Carrot Cutlets (2)

Andrea Srivastavaa year ago

Potatoes and carrot cutlets sound yummy and healthy too, especially if we shallow fry them right?
Reply

Akarshita prasada year ago

a nutritious burger patty option..will try it out next time i make burgers
Reply