1-2 dry bay leaf

Garam masala powder

2 medium sized beetroot, finely grated,

2 medium sized carrots, finely grated,

2 small potatoes, boiled and mashed,

1 tsp of grated ginger,

2 green chilies, finely chopped,

2 tsp of peanuts,

Salt to taste,

Sugar to taste,

Green coriander, finely chopped


In a Kadai, take 1 tsp of oil and lightly fry the peanuts.

Keep them aside and in the same oil, fry ginger and green chilies till you get a light aroma.

Add the grated beetroot and carrot and sauté well.

Now add the mashed potatoes, salt, sugar, garam masala powder and chopped coriander leaves. Mix well.

Cool the mixture and make 15-20 medium cutlet balls.

In a separate bowl, take 2 tsp of flour and mix it with a little water to get a thin white paste.

It shouldn’t be too thick. Roll each ball into the batter and then roll them in bread crumbs.

Deep fry the cutlets in hot oil until golden brown.

Serve them piping hot with onion rings, ketchup or like we do in Kolkata, with tangy mustard sauce Kasundi



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