Friday, 21 March 2014

Sweet Potato and Carrot Cutlet

This cutlet tastes really awesome and different. Usually we use potato for cutlet, sweet potato gives sweet twist in taste. They are perrrrrrfect..... crisp outside and soft inside.

  • Sweet potato, mashed - 1 large sized (1½ cup)
  • Carrot, grated - 2 (1 cup)
  • Green chilly- 2 or to taste
  • Cumin seeds- ½ tsp
  • Garam masala - ½ tsp
  • Turmeric powder- ½ tsp
  • Corn flour- 2 tsp
  • Fresh coriander leaves, chopped- a handful
  • Salt to taste
  • Fine Semolina (Barik Rawa/ suji) for rolling- as required
  • Oil for frying- as required
  • Wash with rubbing sweet potato.
  • Boil in pressure cooker. Do not overcook. 
  • Peel their skin and mash roughly. 
  • Steam or microwave carrot for 2-3 min. Squeeze after if necessary. 
  • Crush chilli along with cumin seeds coarsely.  
  • Combine sweet potato mash, carrot,  chilli crush, turmeric, garam masala, coriander leaves and salt. Mix well.
  • Add corn flour and knead. Make small sized balls.
  • Roll in rawa and shape as you like.
  • Shallow fry these cutlets in a non-stick pan till golden brown.
  • Serve hot with tomato ketchup or any type of chutney. 
You may use potato instead of sweet potato if they are not available. 

This recipe is inspired by Tasty Appetite 

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