Carrot Dhal Cutlet
by susheelar
17 Dec 2001
This recipe has been viewed 5216 times
Stuffed carrot dhal cutlet is a delicious cutlet recipe prepared from a mix of grated carrots and boiled lentils or dals. the carrot and dhal mixture is coated with maida flour and roasted or shallow fried. The vegetable and dal cutlet is an excellent snack and can even be served as a vegetable main course.
Carrot Dhal Cutlet recipe - How to make Carrot Dhal Cutlet
Preparation Time: Cooking Time: Total Time:
100 gms chana dal (split Bengal gram)
1 carrot, grated
1/2 coconut, grated
1 big sized potato
4 green chillies
1 pc of ginger (adrak) or as required
20 gms chopped coriander (dhania) leaves
1/2 tsp asafoetida (hing)
salt as required
Method
- Cook and blanch the potato.
- Grind coconut, ginger and green chillies without water to form a paste.
- Sprinkle water on the dhal and fine grind.
- Mix the ground dhal with the coconut chillies paste.
- Add carrot, coriander leaves and salt to the dhal chillies paste and mix thoroughly.
- Make the mix into small cutlets.
- Heat tava and transfer 4-5 cutlets to the tava.
- Fry the cutlets with little oil till they turn into golden brown.
- Remove from tava when cooked and drain any excess oil.
- Cutlets are ready to be served.
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