1/4 kg potatoes, boiled, peeled , mashed
150g carrots, peeled, boiled & grated
150g beet root, peeled, boiled & grated
100g frozen green peas
3 onions, chopped
8 green chilies, chopped
50g Bengal gram, roasted & powdered
A piece of cinnamon
Little besan flour
Mix cloves, cardamom, cinnamon and blend them to a fine powder.
Mix mashed potatoes, grated carrot and beet root in a bowl. To this add slightly boiled green peas, salt, turmeric and mix them well so that a fine mixture is formed.
Heat little oil in a pan and fry the chopped onions and green chilies for at least 10-15 minutes.
Also add pea mixture, ground powder and fry for another 10 minutes.
Now add Bengal gram powder to this mixture and remove from heat. Let it cool. Make small balls from the mixture, place each ball on the palm and press into oval shape cutlets.
Mix the besan flour with little salt and water to a fine batter. Immerse the above cutlets in this batter and fry them in hot oil until golden brown in color.
Serve hot with ketchup