Vegetable Cutlet

Ingredients:-

For Cutlet:-

Potato - small pieces

Beans - small pieces

Cauliflower - small pieces

Carrot - small pieces

Maida - little

Cornflower - little

Bread crumbs - for coating (if not available, then moisten bread in water and use)

For Masala:-

Oil - 3 tbsp

Jeera or Cummin Seeds

Green Chilli and Ginger paste

Hing - Just a pinch.

Tejpata - 1

Dalchini - 1 inch

Red Chilli powder

Garam Masala

Dhania Powder(Corriander Powder)

Salt to taste

Sugar - 1/4th tsp

Lemon juice - 1/2 tbsp

Finely chopped corriander leaves

Recipe:-

Take a little oil in a pan and add jeera, green chilli – ginger paste and hing.

Add the above vegetable pieces.

Add dalchini, tejpatta, red chilli powder, garam masala, dhania powder and salt to taste.

Keep cooking and stirring and add very little quantities of water (take care it remains dry enough to be molded in a pattice)

When the veggies soften, mash them slightly (do not convert it into a paste).

Add appropriate quantity of cornflower, 1/4 th tsp sugar, quarter lemon juice, finely chopped coriander.

Remove the veggies from the stove.

Roll some jeera with a belan and add to the mixture.

Add bread crumbs and mix.

Make small oval shaped balls from the mixture.

Make watery maida paste and dip the balls in the paste and cover it with bread crumbs

Roll it well in your palms and fry till golden brown

Serving:-

Serve hot with Tamarind Chutney and Corriander Chutney.

Note:-

Above cutlets can also be made only with corn filling or peas + potato filling. The later method remains the same.