How to make Steamed Carrot and Pea Cutlets

🥕🟢 Steamed Carrot and Pea Cutlets (No Fry)

🧑‍🍳 Cooking Method: Steaming (no frying)

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🥄 Ingredients:

• 1 cup grated carrot
• 1/2 cup boiled green peas (lightly mashed)
• 1 small boiled potato (for binding)
• 1 tbsp semolina (rava/sooji) OR oats flour (optional, helps bind)
• 1/4 tsp cumin seeds or powder
• 1/4 tsp grated ginger
• A pinch of turmeric
• Salt to taste
• Fresh coriander leaves, finely chopped (optional)

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🔥 Instructions:

1. Prep the mixture:
   • In a mixing bowl, combine grated carrot, mashed peas, and mashed potato.
   • Add semolina/oats flour, cumin, ginger, turmeric, and salt.
   • Mix everything thoroughly. If the mix feels wet, add a little more oats or semolina.
2. Shape the cutlets:
   • Divide into equal parts and form into small round or oval patties.
   • Keep them slightly thick so they remain moist when steamed.
3. Steam the cutlets:
   • Place them on a greased steamer plate or idli stand.
   • Steam for 10–12 minutes on medium heat, until they feel firm and cooked.
4. Cool slightly before serving:
   • Let them rest 2–3 minutes after steaming to firm up.

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✅ Optional Enhancements:

• Add boiled moong dal for extra protein.
• Serve with plain curd or mild coriander-mint chutney (no chili).
• If you can tolerate a bit of texture, coat lightly in roasted sooji before steaming for a crispier outer layer.

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🩺 Why it’s perfect post-surgery:

• Zero oil
• Soft texture
• Rich in fiber, vitamins, and healing-friendly nutrients
• Easy to digest with minimal spices