Mixed Vegetable Cutlet

Name: Mixed Vegetable Cutlet
Cuisine: Indian
Ingredients: 3-4 Potatoes (Steamed and Mashed); 2 Carrots (Finely Chopped); 1/4 cup Green Peas (Steamed and Mashed); 1 Onion (Finely Chopped); 1/2 cup Bread crumbs; to taste Salt; 2 tbsp Kasuri Methi; 1 tsp Red Chilli Powder; 1 tsp Chaat Masala; as needed Oil for Shallow Frying; Ings. For Coating; 1/4 cup Corn Flour combined with water; 1/4 cup Semolina/Breadcrumbs

Rosalyn John @rosalyn_kitchen227

#navratri2019
#anadi
#chefbypassion

Vegetable Cutlet is a delicious tea-time snack. It is super simple to make at home. See how to make vegetable Cutlet in few simple steps.

#navratri2019
#anadi
#chefbypassion

Vegetable Cutlet is a delicious tea-time snack. It is super simple to make at home. See how to make vegetable Cutlet in few simple steps.

Rosalyn John @rosalyn_kitchen227

#navratri2019
#anadi
#chefbypassion

Vegetable Cutlet is a delicious tea-time snack. It is super simple to make at home. See how to make vegetable Cutlet in few simple steps.

#navratri2019
#anadi
#chefbypassion

Vegetable Cutlet is a delicious tea-time snack. It is super simple to make at home. See how to make vegetable Cutlet in few simple steps.

Saved

Ingredients

3-4Potatoes (Steamed and Mashed)
2Carrots (Finely Chopped)
1/4 cupGreen Peas (Steamed and Mashed)
1Onion (Finely Chopped)
1/2 cupBread crumbs
to tasteSalt
2 tbspKasuri Methi
1 tspRed Chilli Powder
1 tspChaat Masala
as neededOil for Shallow Frying
Ings. For Coating
1/4 cupCorn Flour combined with water
1/4 cupSemolina/Breadcrumbs

Saved

Steps

1

To prepare the mixed vegetable cutlet, first drain the steamed potatoes and peas in a metal colander for 5-10 minutes so that any excess moisture in the vegetable drains out.
2

Next fine chop the remaining vegetables using a food processor or electric chopper.
3

Peel and mash the steamed potatoes and the steamed green peas. (You can leave the green peas whole if you want).
4

In a large mixing bowl, combine the mashed potatoes and mashed green peas, chopped vegetables, salt, spices and breadcrumbs. Combine all the ingredients well to form a smooth mixture. Taste and adjust the seasoning accordingly.
5

Cover with a foil and let it rest in the refrigerator for 15-20 minutes.
6

Heat oil in a frying pan over medium heat. Shape the cutlet mixture into small cylinder. Dip the Cutlet in the cornflour mixture and then coat in semolina/breadcrumbs. Shallow fry the cutlets till crisp and golden from all sides. Drain on an oil absorbent paper towel.
7

Serve Mixed Vegetable Cutlet warm with tomato ketchup/coriander chutney.