Step-by-Step Instructions

1. 1.Prepare the Cutlet Mixture Base

   In a large bowl, add 2 cups of boiled and grated potatoes.

2. 2.Add Beetroot

   Add 1 cup of grated beetroot to the potatoes. You can also chop the beetroot finely in a chopper.

3. 3.Incorporate Carrots

   Add 1/2 cup of finely chopped carrots to the mixture.

4. 4.Add Cabbage

   Add 1/2 cup of finely chopped cabbage.

5. 5.Include Spring Onion

   Add 1/2 cup of finely chopped spring onion. Normal onions can be used as an alternative.

6. 6.Add Herbs and Spice

   Add 1/4 cup of chopped coriander and 1 tablespoon of chopped green chilies.

7. 7.Add Paneer/Tofu

   Add 1/2 cup of crumbled paneer or tofu to the mixture.

8. 8.Add Soaked Poha

   Add 1 cup of soaked poha (flattened rice). Poha acts as a binder and helps make the cutlets crispy and tasty.

9. 9.Season with Ajwain

   Add 1/2 teaspoon of ajwain (carom seeds).

10. 10.Add Salt

    Add 1 teaspoon of salt (or adjust to your taste).

11. 11.Add Garam Masala

    Add 1 teaspoon of garam masala.

12. 12.Add Black Pepper

    Add 1/2 teaspoon of black pepper powder.

13. 13.Add Cumin Powder

    Add 1/2 teaspoon of cumin powder.

14. 14.Add Chili Flakes

    Add 1/2 teaspoon of chili flakes if you prefer a spicier taste.

15. 15.Add Sesame Seeds

    Add 1/2 teaspoon of roasted sesame seeds.

16. 16.Add Kasoori Methi

    Add 1 teaspoon of kasoori methi (dried fenugreek leaves) for flavor.

17. 17.Add Ginger-Garlic Paste

    Add 1 tablespoon of ginger-garlic paste.

18. 18.Add Lemon Juice

    Add 2 teaspoons of lemon juice for tanginess.

19. 19.Add Chaat Masala

    Add 1 teaspoon of chaat masala.

20. 20.Mix All Ingredients

    Mix all the vegetables and spices thoroughly by hand until well combined. All vegetables are raw except the potatoes.

21. 21.Adjust Consistency (Optional)

    If the mixture feels too soft, add more soaked poha and mix again to achieve a firmer consistency.

22. 22.Shape the Cutlets

    Grease your palms with a little oil. Take a portion of the mixture and shape it into an oval cutlet or a round tikki.

23. 23.Prepare All Cutlets

    Repeat the shaping process for the remaining mixture until all cutlets are formed. You can place them in the freezer for 15-20 minutes to set, if desired.

24. 24.Prepare Flour Batter

    In a separate bowl, combine 3 tablespoons of all-purpose flour, approximately 1/2 cup of water, 1/4 teaspoon of salt, and 1/4 teaspoon of chili flakes. Mix well to form a thick, smooth batter.

25. 25.Prepare Dry Coating

    In a third bowl, combine 1 cup of breadcrumbs and 1 cup of ground cornflakes. Mix thoroughly.

26. 26.Coat Cutlets with Batter

    Dip each shaped cutlet into the flour batter, ensuring it's fully coated by spreading the batter with a spoon.

27. 27.Coat Cutlets with Breadcrumbs

    Carefully remove the battered cutlet and roll it in the breadcrumb and cornflake mixture, ensuring it's fully covered. Gently press the cutlet with your hands to secure the coating.

28. 28.Finish Coating All Cutlets

    Place the coated cutlets on a plate and repeat the coating process for all remaining cutlets.

29. 29.Heat Oil for Frying

    Heat oil in a pan over medium flame for deep frying.

30. 30.Fry the Cutlets

    Carefully place the coated cutlets into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides, turning occasionally. Maintain a medium flame throughout frying.

31. 31.Drain Excess Oil

    Once fried, remove the cutlets from the oil using a slotted spoon and place them on absorbent paper to drain any excess oil.

32. 32.Serve Hot

    Sprinkle some chaat masala over the hot cutlets and serve immediately with your favorite dipping sauce.