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Vegetable Cutlets
Category : Carrot, Bread, Cutlets, patties, rolls and tikkis
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat 2 tbsp oil in a non-stick pan .
- Add the mustard seeds.
- When the seeds splutter add the vegetables and saut� on a low flame till the vegetables are done but little crunchy.
- Add red chilli powder, coriander powder, garam masala powder, mango powder and salt.
- Mix well. Saute for 2 to 3 minutes.
- Remove and keep aside the stuffing to cool.
- Dry grind the bread slices.
- Boil the potatoes and mash when still hot.
- Add.cornflour, ground bread and salt to the mashed potatoes.
- Mix well to make a smooth dough.
- Divide the dough into equal portions.
- Take a portion of dough, flatten it and place about 1 tbsp of the prepared vegetable mixture in the centre.
- Gather sides and shape to make a square shaped cutlet.
- Repeat with the remaining potato and vegetable mixture.
- Deep fry in hot oil till golden.
- Serve hot with French fries and tomato sauce or green chutney.
Ingredients:
For the Stuffing:
200 g - French beans (finely chopped)
200 g - carrots (finely chopped)
1 - small onion (finely chopped)
2 tbsp - oil (for sauting the vegetables)
1 to 2 tsp - red chilli powder (or as per taste)
1 tsp - coriander powder
� tsp - mustard seeds
� tsp - garam masala powder
1 tsp - mango powder
For the Stuffing:
200 g - French beans (finely chopped)
200 g - carrots (finely chopped)
1 - small onion (finely chopped)
2 tbsp - oil (for sauting the vegetables)
1 to 2 tsp - red chilli powder (or as per taste)
1 tsp - coriander powder
� tsp - mustard seeds
� tsp - garam masala powder
1 tsp - mango powder
Others:
5 - potatoes
4 - bread slices
2 tbsp - corn flour
oil for deep frying
salt to taste
RECIPES BY ANITA RAHEJA
