August 10, 2023

Recipe for CAB Cutlets(Corn Aloo Beetroot)

So, very recently, some of our friends here in Dubai decided to catch up at my place since my Mum n Dad had come from India to be with us for a bit. Usually at my place, you’ll find a Non veg spread and the ONLY veg dish will be a salad hahahaha

However, this time, since it was the month of Lent and one of our friends was observing a Full Vegetarian Lent, I decided to make a Vegetraian fare so that he doesn’t tempted if we all eat Non-veg in front of him. I am not very confident to prepare Vegetarian dishes but I love to try them out every once in a while.

I tried my hand at some Corn Aloo Beetroot (with cheese)Cutlets as a starter and the Luck Gods were with me that night!!! They turned DELISH! My friends asked for the recipe as soon as they bit into them and I was soooooo happy!

Here’s my recipe.

Course Appetizer, Snack

Cuisine Indian

Keyword Beetroot Cutlets, Beetroot Potato Corn cutlets, Corn cutlets, Cutlets, Tikkis, Veg Cutlets

Ingredients

For the Cutlet mixture

2 Corn Cobs(approx. 350 gms) (Boiled till soft and kernels separated)
2 Large Potatoes Potato(Peeled, Boiled and Mashed)
2 Medium Sized Beetroot(Boiled, Peeled and Pureèd in a mixer)
1 Tspn Cumin seeds
1.5 Tspn Ginger Garlic Paste
½ Amchur Powder(or Lemon juice)
2 Tspn Garam Masala Powder(I’ve used Everest here)
7-8 sprigs Fresh Coriander with stem – chopped fine
2 Green Chillies – chopped fine
1 Tbspn Corn Flour(This keeps the cutlet firm and tightwhile frying)
1 Onion – Chopped fine
2 Slices of Bread – Make a powder in the mixer(This binds the cutlet together and saves the cutlets from breaking. This is a substitute of Egg. You can also use this in your nonvegetarian cutlets incase you are allergic to or do not like the smell of eggs)

Additional Ingredients

Oil for frying
Cheddar block Cheese for stuffing - optional (cut into 1 inch cubes)

Instructions

In a bowl, add all the ingredients mentioned under the cutlet mix section
Mix all this well
Now take small portions of the mixture and form them into balls and gently flatten each ball to form discs
Incase you're using cheese, gently make dents into each disc and place the cheese cube in the centre and cover
Note: Ensure the cheese is cold. When room temperature cheese is used in any stuffing, when it touches the hot pan, it tends to melt faster and the cheese begins to ooze out. Hence, it’s always advisable to use cold cheese so that by the time the cutlets is fried on both sides the cold cheese will take time to start melting
Note: while shaping the discs, grease your palms with oil each time so that the cutlet mix doesn't get stuck on your palms
P.S. This picture is for reference of the technique since I forgot to take a pic of this step
In a frying Pan, heat Oil on medium heat and transfer the cutlets into the pan
Flatten the cutlets into discs and keep them on a tray or plate. Tuck the plate/tray into the fridge for about 30 minutes
Note: same logic as above. Better to fry when cold since we have stuffed cheese. However, If you’re not using cheese and wish to make it like tikkis/cutlets, you can do that too. In that case, you can skip this step
Fry the cutlets on each side till the cutlets get a slight golden crispy crust. Ensure the heat isn’t too hot or else the cutlets will turn dark
Once done Transfer the fried cutlets on a plate with Kitchen napkins to drain off the excess oil
Note: I fried it for exactly 4 minutes on each side. Do not forget that there is cheese stuffed inside the cutlets. So do not keep it into the pan for too long or else the cheese will begin to ooze out of the cutlets.
Enjoy these delicate super delicious Cheesy CAB cutlets with your family, especially if there are kids around, they’ll be excited with the vibrant Red and Yellow colours from the Beetroot and Corn.