Ingredients
Potato – 1 (Large)
Carrot – 2
Beans – 15
Green peas – 1/2 cup
Beetroot – 1(small)
Onion - 1
Chilli powder – 3/4 teaspoon
Coriander powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Coriander and Mint leaves
Salt – to taste
All purpose flour – 1/2 cup
Bread crumbs – 1/2 cup
Oil – for frying
Method
Wash the vegetables and roughly chop it.Cook it in a pressure cooker with enough water for 3 whistles.Peel off the potato skin and mash it and keep it separately.Drain the excess water from the vegetables.
Mash the vegetables and add the mashed potato along with add chilli powder,coriander powder,garam masala powder and salt.
Add the finely chopped onions, coriander and mint leaves.
Make desired shape and keep aside. Prepare the batter by adding water in the all purpose flour and make a thick paste.
Dip the veggies quickly in the batter and coat both sides with bread crumbs.Keep the cutlets inside the refrigerator for 30 minutes.
Heat oil in a pan and place the veggies and fry it in a medium flame until crispy on both sides.
Vegetable cutlet is now ready to serve with tomato ketchup.
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