Crispy Crunchy Comfort Food

My daily practice involves not only giving dietary advice to my clients but suggesting them healthy recipes too. Some old times tested ones, some innovative freshly out of my mind and then there are some which my clients have tried and suggested to me. One such recipe is by Aditi Patil. And am sharing it here with you in her own words.

My daily practice involves not only giving dietary advice to my clients but suggesting them healthy recipes too. Some old times tested ones, some innovative freshly out of my mind and then there are some which my clients have tried and suggested to me. One such recipe is by Aditi Patil. And am sharing it here with you in her own words. Food acts as fuel for the body and we all know it. But how often do we think about what we eat, how we eat and most importantly, how and where is it cooked. Which begs the question, are we entirely aware of what we eat ? When I met Dietitian Himani, way back in 2016, I was one amongst those teens who wouldn’t care enough for the super amazing body gifted to us. But once you realise what good food can do to your physical abilities and in turn your mental health, your approach changes, your lifestyle changes drastically! Suddenly those midnight cravings for junks snacks are replaced by a heathlier alternative! Ever since, both ma’am and I have been experimenting with different diet plans for me (most of which focused on gaining weight). And me on how to make healthy meals tastier! One of my experiments is on our conventional vegetable cutlets 🙂

Ingredients
Vegtables Carrots, medium – 2 nos (200 gms) Beetroot, medium – 2 nos (200 gms) Cabbage – half (200 gms) Cauliflower, small – Half (150 gms) Fresh Peas – 50 gms  Potato, big – 2 nos (250 gms) Capsicum, green, big – 1 nos
Oats flour, for binding – 75 gms Semolina/ rawa – 50 gms
Spices : Red chilli powder – 1/2 tsp Turmeric  powder – 1/4 tsp Garam Masala – 1/2 tsp Asfotedia -  a pinch Salt as per taste. 

Oil, for cooking – 2 tsps Oil/ Ghee for cooking the cutlets
Recipe : Boil the potatoes in a pressure cooker. Stem the peas alongside, with a pinch of salt till cooked. Grate all other vegetables. And cook them in a pan with 2 tsps oil.  Mash the potatoes and peas. Mix all the vegetables. Add the spices Make the cutlet mix by adding oat flour. Make sure that the mix is binding well and won’t disintegrate. Finally, add spices and salt and prepare cutlets. Roll the cutlets in semolina and roast in ghee/oil on a low flame. Roast until the semolina turns golden brown. Sprinkle some lemon juice and ready to serve.
Recipe makes almost 14-18 patties depending upon how large you make them.

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