Tuesday, 28 October 2014


As a child I was not so fond of vegetables, and I remember how my mother struggled each day to feed me a portion of it. Morning till night she would try to brainwash me with at least 10 advantages of having vegetables every day. She would even entice me to have them by offering double portion of fish and meat. Perhaps God watched everything up there , so today I do the same struggle with my son. God, he is so fussy about having vegetables, at times it gets on my nerves. But can a mother lose patience?.....no way....she would always want to give the proper nutrition to her kids, by hook or by crook.
     In the process of making the food tastier , may be little of nutritional value is lost, but at least some degree of nutrition is going inside, that is the whole idea. These days there are so many ways of preparing tasty food without compromising with the health of your dear ones. There are grill options, air friers to keep mummies keep smiling. I think I badly need an air frier and have such a valid reason to get a nod from the high command, hahaha.
    When my son was young, his doctor used to say try to prepare tasty food for your kid, just like you, kids too have taste buds. You cannot make porridge for them at every meal and complain doctor, my child is not eating anything. He would say prepare your kids food at home and make sure you maintain proper hygiene . I followed his saying blindly till date and try to bring colors and variety in his lunch box. Whenever I think one day he has to leave mamma to explore the bigger world, I feel the urge to be more particular about the food he eats.
   These vegetable cutlets are  excellent as evening snacks. Goes too well with tea. They can as well be eaten as a starter. They require very little ingredients to prepare, hence hassle free.

Potato : 2 big
Beet Root : 1 medium
Carrot : 2 medium
Green Peas : 50 gm
Roasted Peanuts : 2 tbsp
Green Chilli : 2
Dry Red Chilli : 2
Cumin Seed :  1 tsp
Coriander Seed : 1tsp
Green Cardamom : 3
Cinnamon : 1inch
Sugar : 1tsp
Salt : As per taste
Refined Flour : 3 tbsp
Bread Crumb or Semolina : 100 gm
Oil : 150 ml to deep fry

Peel, wash and cut potato, beetroot, carrot into halves. Boil the potatoes and carrot and beetroot separately. Let cool.

Dry roast the dry red chillies, coriander and cumin seeds, cinnamon and green cardamoms till they release aroma. Cool and dry grind them.

Drain the water from the boiled vegetables and mix together adding the salt. Heat 2 tablespoon oil in a pan. Add 2 pinches of cumin seeds. As they splutter, add the green peas and roasted peanuts.  Chop the green chillies and add. Fry for 2 minutes at low heat.

Now add the vegetable mix. Stir for 2-3 minutes. Put in 3 tbsp refined flour, sugar and the dry roasted spice mix and stir very well. Add salt if only required. Switch off, let it cool. Transfer to a bowl.

Shape into medium sized round balls and flatten with your palms. In a plate put in the bread crumb or semolina. Dust each cutlet very well with it. Once all cutlets are ready, deep fry them in batches in heated oil at medium to low heat. Drain the excess oil in tissue papers.

Serve hot with your favourite chutney and onion rings ! The smile you get in return is priceless....whether its your guests or family!!


  1. Soma,
    What a lovely coincidence... Yesterday evening i made this.. and this is most preferred and loved snack in my house.. Looking yummy.. Loved addition of beetroot and roasted peanuts.. Yummilicious share.

    1. Oh is it... I usually do it over the weekend... Thank you Deepa....