Vegetable Cutlets

Last Friday I opened the refrigerator and found out there were some beetroot and carrots that were still left. Now If I try making it in a simple Curry or Subzi , my folks would eat it without any complain but there sad and very oh-so-its-again-the-same-and-boring-stuff Look will haunt me while I would be again feeling Great-what-extra-You-want-me-to-cook.
I guess these are very common things in every household. Mine is not different and with two picky eaters, I have to keep experimenting with ingredients. They need something Mukhrochak(Appetizers/sizzlers) always. With sudden change in climate, the heart and mind both crave for more than the usual stuff .Something which would be deep fried and spicy, can well go with evening tea or can act as an appetizer before the full meal. Here it is presenting to you Vegetable cutlets.

Vegetable Cutlets
Ingredients
Makes 7-8 cutlets
1 beet root
1 orange carrot
1 medium onion
½ tsp of ginger paste
1 tsp of cumin powder
2 tsp of coriander powder
2 tsp of red pepper powder
1 tsp of salt or as per taste
2-3 tbs of oil
For the Dough
2 boiled potatoes
2 bread slices
2 tbs of besan
1 tsp of cumin powder
1 tsp of coriander powder
1 tsp of red pepper powder
Salt as per taste

oil for frying the cutlets
Method
Wash the beet and carrot, peel them with peeler and then grate them finely.
Heat up a kadhai , add oil, fry the onions till they become translucent .
Add grated beetroot and carrot, and all the dry powders. Stir Fry at high for 4-5 mints.
Take out in a separate vessel.
Make the dough for cutlets

Make a soft dough out of 2 boiled potato, 2 slices of bread and little bit of besan or gram flour , add little more of coriander powder, cumin powder, red pepper powder and salt.Now make 7-8 small portions and roll into small balls
Grease your hand with oil, now take one rolled ball and slightly flatten in your palm, oil the flatten dough little bit and place the mixture in between , now cover the mixture with the dough evenly while working with both the palms and fingers. Make similar cutlets with the rest of the mixture and dough.
Refrigerate the cutlets for 2-3 hrs. TIP-Refrigerating the cutlets will help the cutlets to firm up the shape and also it will require little less of oil for deep fry.
Its better to deep fry the cutlets over a hot Griddle or tava , that requires little less oil.
Heat up a Tava, add oil and place the cutlets over the Tava, fry the cutlets on both the side, 2 cutlets at a time.
Take out and drain in paper towels. Enjoy them with evening tea or serve them as great appetizers in Parties.
There could be other options of making this dish Non-vegetarian by simply changing the stuffing with some cooked and shredded chicken pieces, minced meat (keema) or Fish fry that are still left in refrigerator.

Happy cooking Friends