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Home / Recipes / Aalur Chaap (Potato and mixed vegetable cutlets)

Photo of Aalur Chaap (Potato and mixed vegetable cutlets) by Jaya Rajesh at BetterButter
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Aalur Chaap (Potato and mixed vegetable cutlets)

Jul-05-2016
Jaya Rajesh
30 minutes
Prep Time
10 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Aalur Chaap (Potato and mixed vegetable cutlets) RECIPE

Potato and mixed vegetable cutlets better known as Aalur Chaap in kolkatta. This recipe was lased on to me by my maternal grand mom. She use to make the best cutlets in the world. So here's the crispy yet melt in mouth Aalur Chaap recipe hope you all like it.

Recipe Tags

  • Veg
  • Easy
  • Others
  • West Bengal
  • Frying
  • Sauteeing
  • Snacks

Ingredients Serving: 8

  1. 3 big medium potatoes boiled and mashed
  2. 1 small sized beetroot boiled and chopped
  3. 1/4 cup of blanched and chopped beans
  4. 1/4 cup boiled and chopped carrots
  5. 1/4 cup blanched green peas
  6. 1 onion finely chopped onions
  7. 3 finely chopped green chilies
  8. 2 tsp finely chopped ginger and garlic
  9. 1/2 tsp turmeric powder
  10. 1/2 tsp coriander powder
  11. 1/3 tsp garam masala
  12. Juice from 1/2 a lemon
  13. 4 tsp chopped coriander leaves and mint leaves
  14. 2 cups bread crumbs
  15. 3 tbsp cornflour mixed in 1/2 cup Water
  16. 3 tbsp oil + oil for frying

Instructions

  1. In a pan heat oil. Add in chopped onions and saute until it turns pink. Once they are pink add finely chopped green chillies, ginger and garlic. Saute until raw smell goes off.
  2. Once the raw smell goes off add all spice powders and mix well. Next add all the boiled and blanched vegetables apart from potatoes.
  3. Cook for some time till the vegetables are well coated in the spices.
  4. Next add in chopped mint and coriander leaves and mix it too. Add lemon juice and switch of the gas.
  5. Remove this in a big plate and add in boiled mashed potatoes. Combine it well. Add about 1/2 cup of bread crumbs and adjust seasoning by adding salt.
  6. Shape them into thick cutlets and dunk them in cornflour slurry and then roll it in bread crumbs.
  7. Let this rest in fridge for 10 minutes.
  8. Heat oil in a deep bottomed vessel and fry till golden brown.
  9. Serve hot with tomato sauce

Reviews (4)  

How would you rate this recipe? Please add a star rating before submitting your review.

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Shubhi Sirsant
Oct-06-2016
Shubhi Sirsant   Oct-06-2016

wow

Sharmila Ravi Karthikeyan
Oct-06-2016
Sharmila Ravi Karthikeyan   Oct-06-2016

Good one jayanti's . Will try.

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