If you’ve grown up in or around West Bengal, this is the stuff you’ve had in trains or run out to the local corner shop for in the evening when unexpected guests showed up at home. If you’ve not had the pleasure, this is what you’ve missed out on. The perfect street food-turned-fancy-beetroot-croquettes.
For 15 to 20 chops, roast half a teaspoon each of cumin and fennel seeds, 6 cloves, 3 cardamoms, a small stick of cinnamon, two dried red chillies, and a dried bay leaf or two, then grind into a fine powder. Mix this masala with two blanched and chopped beetroots, two mashed carrots and two mashed potatoes, and a spoon of ginger paste, half a cup of crushed roasted peanuts, salt to taste, and a pinch of sugar. Roll the mix into the shape of croquettes, and then roll each croquette in dry corn flour for a thin coat. Dip in a flour slurry and then coat with breadcrumbs and put in the fridge for 30 min or until you’re ready to fry. , Deep fry and serve HOT with cucumber salad and kasundi (Dijon mustard sauce) to avoid sacrilege.