VEGETABLE CUTLET

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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 or Green Chutney. . .

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Ingredients
  • 1 cup finely chopped Potatoes
  • 1/2 cup finely chopped French beans
  • 1/2 cup finely Grated Carrots
  • 1/2 cup Green Peas
  • 1/4 cup Chopped Coriander
  • 2 tbsp oil
  • 1/2 cup finely chopped Onions
  • salt to taste
  • 1/2 tsp Chilli powder
  • 1 tsp Chilli ginger paste
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Amchur
  • 1 tsp Pavbhaji Masala
  • 2 tbsp Plain flour
  • 1/2 cup Plain flour dissolved in 3/4 cup water
  • bread crumbs and semolina for rolling
  • oil for deep-frying

For Serving

Tomato ketchup
Green chutney

Method

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Heat the oil in a deep non-stick, add the onions and sauté on a medium flame for 1 minute.
Add all the potatoes, french beans, carrots and green peas and mix well. Also add Ginger paste.

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Cover and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2  to 3  tbsp) to avoid the vegetables from burning.
Add the coriander, salt, chilli powder,amchur,Pavbhaji masala turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes.Mash the mixture using a potato masher.

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Remove from the flame, transfer the mixture to a plate and allow it to cool completely.
Divide the mixture into equal portions and shape each portion into desired shape

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Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs and and samolina till they are evenly coated from all the sides.

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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.


Serve immediately with green chutney and tomato ketchup.

Happy Cooking 🙂 🙂

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