Welcome to Shobha Indani's kitchen! Today, we’re making a delightful and comforting dish - Soup Cutlet. This unique recipe combines the warmth of a hearty vegetable soup with the crispiness of flavorful cutlets, creating a perfect dish for any occasion. 😋✨

INGREDIENTS FOR SOUP:

Oil 2 tsp
Garlic 4-5 cloves
Grated ginger 1 tsp
Chopped onion ¼ cup
Bay leaf 1 small
Cinnamon 1 small piece
Clove 1
Black peppercorns 5-6
Coriander stalks 1 tbsp
Chopped tomatoes 2 cups
Chopped carrot ½ cup
Chopped beetroot ¼ cup
Chopped potato ½ cup
Sugar 1 tbsp
Salt to taste
Butter 1 tbsp

INGREDIENTS FOR CUTLET MASALA:

Clove 1
Cinnamon 1 small piece
Black peppercorns 5-6
Coriander seeds 2 tsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp

INGREDIENTS FOR CUTLET:

Oil 2 tsp
Cumin seeds ½ tsp
Asafetida ¼ tsp
Grated carrot ½ cup
Grated beetroot ¼ cup
Chopped coriander stalks 1 tbsp
Grated ginger 2 tsp
Boiled and grated potato 1 cup
Dry mango powder 1 tsp
Red chili powder 1 tsp
Sugar 1 tsp
Salt to taste
Chopped coriander leaves 2 tbsp
Chopped cashew nuts 1 tbsp
Raisins 10-12

INGREDIENTS FOR COATING THE CUTLET:

Maida 2 tbsp
Corn flour 2 tbsp
Salt 1 pinch
Bread crumbs 1 cup

INGREDIENTS FOR SERVING:

Chopped onions
Fine sev
Grated cheese ( optional)

METHOD:

TO PREPARE THE SOUP:

1) Heat oil in a cooker pan. Add garlic, grated ginger, chopped onion, and sauté for 30 seconds. Add bay leaf, cinnamon, clove and black pepper corns. Add chopped coriander stalks, tomato pieces, chopped carrot, chopped beetroot, chopped potatoes. Add salt and sugar. Add 1 cup water. Cook this mixture in the cooker on medium flame for 3 whistles. Let the pressure drop.
2) Blend this mixture with a hand blender. Strain through a soup strainer. Adjust the consistency by adding water if required. Add 1 tbsp butter ( optional).

TO PREPARE CUTLET:

1) To prepare cutlet masala, roast all the spices (clove, cinnamon, black pepper corns, dry coriander seeds, cumin seeds, fennel seeds) on low flame until they turn a little crisp. Let them cool down, then grind coarsely.
2) To prepare the cutlets, Heat oil. Add cumin seeds and asafetida. Add grated carrot, beetroot and chopped coriander stalks. Sauté until they turn a little dry. Add grated ginger, boiled and grated potato. Add red chili powder, dry mango powder, prepared cutlet masala, salt and sugar. Mix well. add chopped cashew nuts, raisins and chopped coriander. Allow it to cool.
3) To prepare a coating paste for cutlet, combine refined flour and corn flour. Add water to make a medium-thick paste.
4) Prepare lemon-sized balls from this mixture and shape them into oval cutlets.
5) Coat each cutlet with this paste and roll in breadcrumbs. Prepare all the cutlets this way. Refrigerate for 15-20 minutes to set.
6) Deep fry cutlets in hot oil on medium flame until they turn golden and crispy.

TO SERVE:

1) Put a cutlet in a serving bowl, pour piping hot soup over it.
2) Garnish with chopped onions and fine sev. Optionally, add some.

Enjoy your delicious Soup Cutlet! Don’t forget to like, share, and subscribe for more exciting recipes from Shobha Indani! 💖📲

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