Falafels or popularly known as cutlets or chops in India, is a very popular dish, as a snack or a even as starters.
I have always seen my Mom, making these with almost any leftover veggies or specially brought veggie to please guests coming over, in the chilling winter months, a rainy day or to be simply put – her foodie family . 🙂 Among the many, Falafels or chops made from boiled beetroots, carrots and potatoes with some hidden crunchy peanuts have always been her show stopper.
Also known as Beetroot Cutlets, this is also a favored Indian street snack in the eastern belt of the country and my Husband’s all time favorite.:)
These cutlets are such an interesting twist to the neutral flavor of beetroots and carrots pepped up with some Indian spices and I simply love the natural color of the rich veggies and the surprise crunch of the peanuts. It’s simple, appetizing and definitely lip smacking. 🙂
Here is all that you need:
The veggie list:
- 2-3 medium sized beetroots
- a cup of baby carrots or 3-4 regular sized carrots
- 3-4 medium sized potatoes
- 1 cup + 3 tbsp of gramflour
- bread crumbs to coat
- 1/4 cup peanuts
- some chopped green chilies (optional).
From your spice rack:
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala powder
- 1 1/2 tsp salt (as per taste)
- 2 tsp of sugar (yes you will love the mild sweetness here)
- a pinch of rock salt (optional)
- a pinch of asafoetida
- oil for frying
- Boil the chopped up beetroots, carrots and potatoes in a pressure cooker until soft and mushy.
- Once the beet, carrots and potatoes are boiled soft, allow them to cool and mash them with a potato masher or by hand as convenient to you.
- In a non stick skillet, dry roast 3 tbsp of gramflour on low heat and keep it aside
- In the same skillet, heat some oil and shallow fry the peanuts and keep them aside as well.
- To some more oil, add the asafoetida, cumin & coriander powder and the chopped green chilies.
- Saute for a few seconds and add the mashed boiled vegetables in the spices and mix well.
- Add the previously roasted gramflour to this. This will help in soaking up the excess moisture and act as a binder while preparing the cutlets.
- Add salt and sugar adjusting the taste as per your needs, tossing in the peanuts and mix well so that the spices are well infused and filling begins to dry.
- Sprinkle some garam masala powder and rock salt for the final mix and turn off the heat.
- Spread this mixture over a plate and allow it to cool. When I run short of time, I either make this ahead of time or put it in the fridge to aid the cooling. 😀
Falafel Time 😀
- Once cooled completely,its time to make the cutlets. In a bowl, take the remaining gramflour and add some water to make a thick smooth paste and in another plate spread out the bread crumbs.
- Bind & shape the cutlets as per your desired size in your palms, carefully dip them in the gramflour batter and roll in the breadcrumbs to coat evenly. For a harder and crispier crust, repeat this step again and keep aside.
- TIP : To prevent your cutlets or falafel from breaking while frying, cool the ‘ready to fry’ cutlets in the fridge for atleast 10-15 minutes prior to frying.
Just before serving, shallow fry these wonderful cutlets and serve them hot to surprise family & friends with a beetroot treat. 😛
You can also prepare these and store them in a air tight container for a couple of days in your refrigerator. I doubt they will last that long though. 🙂 These can be served as is with some ketchup, dips or your choice or chutney, as a slider in a vegan veggie loaded burger, in pita pocket breads or along with taco breads – really, the options are delightfully endless. 🙂
Do try these out and share your experience. ♥