Recipe for Crispy Beetroot and Potato Cutlets for an Evening Snack

If you are tired of monotonous food, such as simple lentils and pumpkin, and want a dish that looks luxurious but does not require complex preparation, then raw banana fritters will be the perfect solution. These tender fritters turn out crispy on the outside and soft on the inside, and their taste doubles when dipped in a velvety sauce.

Simplicity and Taste of the Dish

The main advantage of this recipe is that it does not take much time and does not require a large number of spices. Try this recipe at home, and you will not only delight with the taste but also become a culinary favorite.

Ingredients for the Fritters

To prepare the fritters themselves, you will need three raw bananas (boiled), one boiled potato for binding, two to three tablespoons of besan or cornflour, one chopped green chili, half a teaspoon of grated ginger, two tablespoons of finely chopped cilantro, half a teaspoon of garam masala, salt to taste, and oil for frying.

Ingredients for the Velvety Sauce

For the base of the sauce, you need two tomatoes (pureed), ten to twelve cashews (soaked in warm water), two tablespoons of cream or fresh sour cream, one large chopped onion, one teaspoon of ginger and garlic paste, two green cardamoms, one piece of cinnamon, one bay leaf, as well as turmeric, red and coriander powders to taste, one teaspoon of dried mint, and salt to taste.

Step-by-Step Preparation

First, prepare the fritters: peel and mash the boiled bananas and potatoes. Add besan, green chili, ginger, cilantro, garam masala, and salt to them. Form small balls (fritters) and fry them over medium heat in oil until golden brown.

Preparing the Sauce Base

Start by making a paste from the soaked cashews. In a saucepan, heat two tablespoons of oil or ghee, add the bay leaf, cinnamon, and cardamom. Fry the chopped onion until golden brown, then add the ginger and garlic paste and cook for one minute. Next, add the tomato puree, turmeric, red and coriander powder, as well as salt, and simmer until the mixture begins to release oil.

Finishing Touches

To give the sauce a velvety taste, stir in the cashew paste and cream, and simmer over low heat for two to three minutes. Add the required amount of water to achieve the desired consistency, and bring the sauce to a boil. Sprinkle with dried mint and a little garam masala on top. Before serving, gently place the cooked fritters into the sauce so they do not overcook.

If you want to try something new and delicious with your evening tea, be sure to make crispy Alu Bread Rolls. We will tell you a simple recipe that can be easily prepared at home.

Dish Description

Alu Bread Roll is an ideal option if you are craving something hot and savory for evening tea. This snack features a crispy outer shell and a spicy potato filling, and it is liked by both children and adults. The advantage of this dish is that it can be quickly prepared at home with minimal ingredients and effort.

Ingredients and Filling Preparation

For preparation, you will need: 5 boiled potatoes, 12 slices of bread, 2 tablespoons of finely chopped fresh cilantro, 2 finely chopped green peppers, 1 teaspoon of coriander powder, ¼ teaspoon of amchur powder, ¼ teaspoon of red pepper, ¼ teaspoon of garam masala, salt to taste, and oil for frying.

First, the boiled potatoes must be thoroughly mashed. Then, heat 1 tablespoon of oil in a pan and fry the green peppers along with the coriander powder for a few seconds. After that, add the mashed potatoes, salt, amchur powder, red pepper, and garam masala, and mix well. Finally, add the fresh cilantro and simmer the mixture for 2-3 minutes. Then, turn off the heat and let the filling cool completely.

Forming and Frying the Rolls

Next, cut off the edges of the bread slices. The finished potato filling patties are formed into equal balls or oval shapes. Take a little water in a separate dish. Slightly dampen one slice of bread with water, immediately remove it, and gently squeeze it in your palms to remove excess moisture. Place the potato roll in the center of the bread sheet, then carefully roll it up and seal it tightly on all sides so that it does not open during frying. Repeat the process for all other rolls.

After that, heat oil in a deep pan. Carefully place 2-3 bread rolls into the hot oil and fry over medium heat until golden and crispy. Transfer the cooked rolls to a paper towel to drain excess oil. The hot Alu Bread Rolls are ready to serve. They can be served with green chutney, tomato ketchup, or any other sauce, while enjoying the evening.