BENGALI BEETROOT CHOP Crispy Fried Beetroot & Potato Cutlets

A classic from the east of India, these tasty cutlets are flavoured with ginger, coriander and chaat masala. I love the addition of raisins. Crispy, spicy and sweet, they make a delicious and unusual snack for your thali.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large frying pan (skillet) over a medium heat. Add the cumin seeds and, as they begin to sizzle, add the chillies and ginger and fry for 1 minute. Add the grated carrots and cook for 3–4 minutes. Add the beetroot, mix well, then add the raisins and chopped coriander and mix again. Turn off the heat and leave the mixture to cool.

Step 2

Put the cooled beetroot mixture in a large mixing bowl and add the potatoes. Add the chaat masala, mango powder and chilli powder, and season to taste. Mix well, and stir in the breadcrumbs. Divide the mixture into 12 portions and shape into rounds or ovals (like shown). Refrigerate for around 20 minutes to firm up.

Step 3

Heat enough oil for deep-frying in a wok or kadhai (about a third of the way up the pan), and line a large bowl or plate with paper towels. Test the oil is hot enough by dropping a small square of bread into the oil. If it sizzles and browns in 30 seconds, then the oil is ready.

Step 4

Mix the cornflour with the water in a shallow bowl until smooth. Place the breadcrumbs in a separate bowl. Roll one cutlet in the cornflour mixture, then in the breadcrumbs, and then fry in the hot oil for 3–4 minutes until golden brown and crisp. Drain on paper towels while you coat the remaining cutlets and cook them in the same way, one at a time. Serve on your thali with green chutney.