Halwai September 14, 2018

Ingredients:

• Potatoes – 1/2 kg
• Onions 3
• Carrot 1
• beet root small piece
• Green peas – 2 or 3 tbsp
• beans 6 to 8
• Ginger Garlic paste – 3 tsp
• chilli powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Garam Masala – 1 tsp
• Mint and Coriander leaves – 2 tbsp each
• oil to fry
• bread crumbs to coat
• Improved Version:
• Potato – 250 gm
• Onions 3
• Carrot – 1 cup, finely chopped
• beet root – 1.5 cup, finely chopped
• Green peas – 1.5 cup
• boiled beans – 1.5 cup, finely chopped
• Ginger & Garlic paste – 3 tsp
• chilli powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Garam Masala – 1 tsp
• Mint and Coriander leaves – 2 tbsp each
• oil – 2 tsp

Method:

  1. Boil, peel and mash the potatoes.
  2. Finely chop beans. Grate carrot. Crush peas. Mince onion.
  3. Heat 2 tbsp of oil, fry onion till brown.
  4. Add ginger-garlic paste and fry.
  5. Add all the powders. Add carrot, beans and peas.
  6. Sprinkle a little water and cook on a low flame till dry.
  7. Add mint, coriander, potatoes and salt.
  8. Mix well and remove from fire. Shape into cutlets.
  9. Coat with maida paste and bread crumbs.
  10. Deep fry in hot oil.
  11. In the healthier version, reduce the potatoes and increase the vegetables.
  12. Improved version:
  13. Boil, peel and mash the potatoes.
  14. Mince onion. Heat 2 tsp of oil in a non-stick pan.
  15. Fry onion till brown. This may take longer than the original recipe as the volume of oil is less.
  16. Add ginger-garlic paste and fry.
  17. Add all the powders.
  18. Add carrot, beans and peas.
  19. Add 1.5 cup water and cook on a low flame till vegetables are soft.
  20. Add peas. Add mint, coriander, potatoes and salt.
  21. Mix well and remove from fire.