Monday, July 30, 2012

Spinach Carrot Cutlet

Time 40 min
Finely chopped spinach leaves 1 cup
Carrot 1/2 cup
Boiled potato 1/2 cup
Chopped green chilies 2
Grated ginger 1/2 tsp
Garam masala 1/4 tsp
Cornflour powder/aararoot powder 1 tsp
Lemon juice 1/2 tsp
Rava 2 tbsp
Salt to taste
Oil for shallow fry

In a mixing bowl, mix all ingredients except oil & rava very well.  Make 7-8 balls. Take one ball, gently press to make flat round in shape, dip in rava, so that it get coated very well from all sides.
Heat oil on tava, shallow fry till golden brown. Flip up side down. Roast with little oil.
Serve hot with sauce or mint chutney.

Spinach and carrot, leaves water so shallow fry for more time to make it crispy. 


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