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Sunday, September 6, 2009

Vegetable Cutlet

Ingredients:

2 medium sized Potatoes

1/2 cup finely chopped Beans

1/2 cup grated Carrot

1/2 cup frozen/soaked Green Peas

3-4 tsp chopped Coriander leaves

1/2 tsp Ginger Garlic paste

Pinch of Turmeric powder

1/2 tsp Garam Masala

3/4 - 1 tsp Red Chilly powder

1/2 tsp Coriander seed powder

3/4 tsp Cumin seed powder

3/4 tsp Mango powder / Amchoor powder

Salt to taste

3-4 tsp All Purpose flour

1/2 cup Bread crumbs

Oil

Recipe:

Put potatoes in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off, immediately take off the potatoes from the cooker and keep them aside. Once they come to room temperature remove the outer cover and grate them as shown in the picture.

Grate the carrot and finely chop the beans as shown in the picture below. Chop coriander leaves into small pieces.

Put grated carrot, finely chopped beans, frozen/soaked green peas in a pressure cooker container and cook.(4-5 whistles; Note: Don't add any water) Once the pressure goes off, put them in a clean cotton cloth and squeeze them properly.

Put 3-4 tsp oil in a thick bottomed vessel/pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in low flame. Add chopped coriander leaves and fry them for about 1-2 mins in low flame. Add turmeric powder, cumin seed powder, coriander seed powder, garam masala, chilly powder, mango powder and fry them for about 1 min in low flame. Add squeezed vegetable mix, salt and mix them well. Fry them for about 3-4 mins in medium/low flame.

Put this fried mixture and grated potato in a vessel and mix them well(Add salt if required)

Put around 3 tsp of all purpose flour, pinch of salt in a bowl. Mix them well by adding sufficient amount of water.(The consistency should be like that of milk)

Take little amount of prepared dough and pat it to medium thick round shapes as shown in the picture below.

Dip each patted cutlets in all purpose flour batter and then immediately roll this in bread crumb mixture and keep them aside.

Keep oil in a thick bottomed vessel and heat it. Put this rolled cutlets in oil and deep fry until they turn golden in color.

Serve hot along with green chutney or tomato ketchup.

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