Vegetable cutlets,a great combination of vegetables and spices.It can be kept inside a burger bun or eaten as it is with tomato ketchup.
Ingredients
1 cup finely chopped potatoes
1/2 cup finely chopped french beans
1/2 cup finely chopped carrots
1/2 cup finely chopped cabbage
2 tbsp oil
1/2 cup finely chopped onions
salt to taste
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tbsp plain flour (maida)
1/2 cup plain flour (maida) dissolved in 3/4 cup water
bread crumbs for rolling
oil for deep-frying
For Serving
Tomato ketchup
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| Cutlet Recipe |
Method
1. Heat the oil in a deep non-stick, add the onions and sauté on a medium flame for 1 minute.
2. Add all the potatoes, french beans, carrots and cabbage and mix well.
3. Cover and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally.
4. Sprinkle a little water (approx. 2 tbsp) to avoid the vegetables from burning.
5. Add the salt, chilli powder, turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes.
6. Mash the mixture using a potato masher.
7. Remove from the flame, transfer the mixture to a plate and allow it to cool completely.
8. Divide the mixture into 7 equal portions and shape each portion into a 50 mm. (2”) flat oval.
9. Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
10.Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper.
11.Serve immediately with tomato ketchup.
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