INGREDIENTS
For the cutlets:
- 250 grams cottage cheese
- 200 grams potatoes, boiled, peeled and mashed
- 3 green chillies, finely chopped
- 1 cup corn, boiled
- ½ red bell pepper, finely chopped
- ½ teaspoon pepper powder
- 1 teaspoon each, ginger and garlic paste
- Juice of ½ a lemon
- Salt to taste
- Oil for frying
For the dip:
- 1 cup hung curd
- ½ teaspoon garlic paste
- 1 medium beetroot, boiled and pureed
- ¼ teaspoon pepper powder
- ½ teaspoon cumin powder
- ½ teaspoon paprika powder
- Juice of ½ a lemon
- Salt to taste
METHOD
- Mix all the cutlet ingredients together. Take handfuls of the mixture and pat them into round cutlets.
- Heat a pan and place the cutlets on it. Drizzle oil around them and fry them evenly on both sides till the sides are well done.
- Mix all the dip ingredients together and serve with the cutlets.
Smita Deo is a culinarist and author of ‘Karwar to Kolhapur via
Mumbai’, a cookbook that is full of traditional recipes that she has
learnt from her families. She has curated food festivals in many fivestar
hotels across India and is currently hosting two cooking shows
on the internet—‘Get Curried’ and ‘Ruchkar Mejwani’. You can follow
her on Instagram @smitadeoofficial for more interesting recipes.
