Our dining table has seen a lot of variety after I joined the group,seriously.Thanks to KAF,I made Tori bendi and Palak pathrodo.While browsing through the recipe corner,I came across this recipe for Cutlets.Ajay is a big fan of cutlets and fondly remembers the way his mother made it for them during his school days.I tried his mom’s recipe here and we both loved it.But I try to cut back on deep fried snacks and hence this did not feature in our menu for a long time.
Ajay vividly remembers the Cutlets from Diana restaurant in Udupi and since the recipe sounded pretty easy,I decided to try it out after all.I was in a good mood and hence the step by step pics:).
Vegetable Cutlets ~ Udupi Diana Style
Recipe courtesy – Kudpi Raj of KAF
Potato – 3,medium,cooked and mashed
Carrots – 3,medium,peeled and grated
Beetroot – 1,big,peeled and grated
Onion – 1,chopped
Green chilly – 1,chopped
Garlic – 2-3 cloves,chopped[I substituted it with 1 tsp garlic paste]
Salt to taste
Garam masala – 1 tsp
Bread slices – 4,dipped in water and squeezed to a pulp
Maida – 2 tbsp
Oil – for frying
Heat oil in a kadai and add green chillies and garlic paste.
Saute for a minute and then add the chopped onion.
When the onion starts turning light brown,mix in the grated carrot and beetroot.
Add garam masala and salt to taste and mix well.
Cook on a low flame till the water evaporates and the mix becomes dry.
Let it cool and then mix in the mashed potatoes and bread pulp.
Make small balls of the mix and flatten it using your palms.
Keep it in the fridge for a while to firm up.
Make a paste using ½ a cup of water and maida.
Dip the flattened discs first in the maida-water and then roll it in the bread crumbs.
Arrange on a plate and refrigerate for 2-3 hours.
Heat oil in a kadai for deep frying the cutlets.[Make sure the oil is really hot before putting in the cutlets].
Add the cutlets to the hot oil and fry till they become dark brown on both sides.Serve hot!!