Recipe – Carrot Cutlet / Gajar Tikka

Carrot Cutlet
Carrot Cutlet

Prep Time: 15-20 Minutes

Cook Time: 15 minutes

Serves: 12 cutlets


  • Potato: 2 medium sized, boiled and mashed
  • Carrots: 4 medium sized, boiled and mashed
  • Onion: 1 medium sized, finely chopped
  • Ginger green chili, finely chopped or paste: 1 Teaspoon
  • Chat masala or garam masala: 1 teaspoon
  • Salt: ½ tablespoon or to taste
  • Lemon juice: a few drops
  • Corn flour: ½ Cup
  • Water: 1 cup
  • Oil: 1 tablespoon for tempering and as needed to fry the cutlets
  • Cumin seeds: ½ Teaspoon
  • Bread Crumbs or semolina (Sooji) or grinded biscuits: ¼ Cup


  • Mix corn flour and water in a bowl and make a smooth batter. Keep it aside.
  • Take bread crumbs or semolina or grinded biscuits in a plate. Keep it aside.
  • Heat oil in a pan and add cumin seeds. When it changes color, sauté onion, ginger, chili.
  • Add boiled and mashed potato, carrot and mix well.
  • Add salt, chat masala, lemon juice and mix well.
  • Fry the mix till it is completely dry and the raw smell carrot is gone.
  • Turn off the heat and let it cool.
  • Divide the Mix into 12 equal portions. Roll them into balls. Press each ball to make a thick circle (2-inch diameter)
  • Now, dip the prepared cutlet into the corn flour mix and then drop it gently into bread crumbs. Cutlet should be well coated with bread crumbs on both the sides.
  • Deep fry or shallow fry the cutlets.

Cook’s Note

  • To make Bread Crumbs, take bread that is 2-3 days old, dry it in the sun for 15 minutes and powder it in a mixer. Or, Pre-heat the oven to 180 Degree C. Then bake the bread on a tray for 10-15 minutes, cool and dry grind it in a mixer.



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