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Tuesday, January 11, 2022

Gobhi Cutlets/ Cauliflower Cutlets



 



There are various dishes made from cauliflower/Gobhi like aloo gobhi, Gobhi masala, gobhi matar, gobhi mussallam, gobhi kofta, gobhi paratha, gobhi achar and many more. As I am very fond of cauliflower I have tried lots of dishes from gobhi.
This month we have word G from A to z recipe Challenge so I decided to make gobhi and vegetable cutlets.
I have added some seasonal vegetables like carrots, green peas,  corn kennel and beans and made gobhi cutlets which turned out to be delicious. For binding I used roasted chana powder (sattu) and some fresh malai for more richness. 


Preparation Time:- 10 minutes 
Cooking Time:- 20 minutes 
Serves:- 4
Recipe Type:- Starter 
Indian 
Author:- Hem Lata Srivastava 



Ingredients:-


  • Gobhi/Cauliflower 1 large 
  • Fine Chopped Carrots 1/2 Cup
  • Fine Chopped beans 1/2 cup
  • Corn Kennel 1/2 cup
  • Fresh Peas 1/2 cup
  • Chopped green chili 1tbsp
  • Chopped ginger 1tbsp
  • A handful of chopped coriander leaves 
  • Salt as per taste 
  • Red chilli powder 1tsp or to taste 
  • Coriander powder 1tbsp
  • Chat masala powder 1tsp
  • Black pepper powder 1tsp
  • Roasted cumin powder 1tsp
  • Roasted chana powder 2tbsp
  • One stick of cinnamon 
  • One piece of mace
  • A pinch of heeng
  • Cumin seeds 1tsp
  • Fresh Malai 1 tbsp
  • Oil for frying 
  • Desi ghee 1tbsp

For serving:- 


Angoor Ki Chutney :-


Ingredients:-

  • Angoor 1cup
  • green chili 2
  • Coriander leaves 2 cup
  • Salt to taste 
  • Cumin powder 1tsp
  • Black salt 1/2 tak
  • Lemon juice 1tbsp

Procedure:-
  • Blend together all the ingredients until smooth. 


Recipe Procedure:-


  • Remove the stem from Gobhi and put the whole gobhi in lukewarm water for 5 minutes. 
  • Drain all the water and grate the gobhi , keep aside.
  • Boil carrots, beans, corn and peas with 1/2tsp salt, cinnamon and mace until all the vegetables are softened. 
  • Allow to cool and drain the water. 
  • Now heat ghee in a pan add cumin seeds and heeng as they change the colour add ginger, green chilli and onion, saute until translucent. 
  • Add grated Gobhi, stir and mix , roast until all the water evaporates. 
  • Now add all the vegetables, cream, spices instead of oil
  • Mix and cook until the mixture gets thickened like a dough. 
  • Make cutlets and keep in the fridge for 10 minutes. 
  • Now shallow fry them until golden.
  • Serve hot with chutney. 

Notes:- 

  • I used roasted chana powder you can add simple gram flour or bread crumbs for binding. 
  • You can use more vegetables as per your choice or can also use only cauliflower. 
  • Heeng is optional .
  • We can also use some boiled and mashed potato for binding.




5 comments:

  1. Delicious cutlets. I am loving the golu molu cute shape of these. The chutney sounds interesting. I will try it out sometime.

    ReplyDelete
  2. Mouthwatering recipe! This is such a wonderful recipe with seasonal veggies. I am so fond of cauliflower so now nothing can stop me from trying out this warm cutlets this winter. Nice recipe post!

    ReplyDelete
  3. I am a big fan of your recipes. These gobhi cutlets are so inviting. Ideal winter dish ,when all the veggies are easily available. The chutney is also intriguing.

    ReplyDelete