PHOOLKOPIR CUTLET

(CAULIFLOWER CUTLET)

Apart from retaining the croquette shape, this vegetarian cutlet is far removed from the original British lamb or mince cutlet. Crunchy and deep-fried with fresh, tender cauliflowers, these cutlets are a popular snack on winter evenings.

Preparation time: 30 minutes

Serves: 8 pieces

250 gm cauliflower florets

10 gm green chillies, chopped

30 gm coriander, chopped

75 gm potatoes, diced and fried

15 gm grated coconut

5 gm roasted cumin powder

100 gm flour

40 gm breadcrumbs

Oil to fry

Sugar to taste

Salt to taste

Brine solution–20 gm of salt dissolved in 2 litres of water.

1.	Wash the florets and allow them to stand in a brine solution for 20 minutes.
2.	Remove and drain the florets. Wash under running water, drain and pat dry using a kitchen towel.
3.	Heat oil in a pan. Sauté the florets lightly on a low flame, without turning it to light brown.
4.	Remove, drain, and cut the florets into smaller pieces.
5.	Mash the fried potatoes.
6.	Add the grated coconut, green chillies, chopped coriander, and cumin powder, and adjust seasoning. Mix well.
7.	Add the fried florets and mix well so that the florets don’t get mashed.
8.	Divide the mixture into 8 equal portions and shape into cutlets.
9.	Prepare a slurry with corn flour and 100 ml water.
10.	Dip the florets in the slurry and then coat with breadcrumbs.
11.	Heat oil in a pan to a smoking point, lower the flame and fry the cutlets till golden brown. Remove and drain.
12.	Serve on a platter with mint tamarind chutney.