Vegetable Cutlets

Name: Vegetable Cutlets
Cuisine: Indian
Ingredients: 2 medium potatoes; 1 cup chopped mixed vegetables; 2 tablespoons chopped cilantro; 2 finely chopped green chilies; 1 1 teaspoon salt; 1 teaspoon chopped ginger; 3 tablespoon maida,; 1 cup breacrumbs; oil to fry; 1 teaspoon mango powder

Usha Sehgal @cook_9804997

Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, chutney or ketchup.

Usha Sehgal @cook_9804997

Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, chutney or ketchup.

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Ingredients

2medium potatoes
1 cupchopped mixed vegetables
2 tablespoonschopped cilantro
2finely chopped green chilies
11 teaspoon salt
1 teaspoonchopped ginger
3 tablespoonmaida,
1 cup breacrumbs
oil to fry
1 teaspoonmango powder

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Steps

1

Boiled the potatoes until they are tender.Once cooked, drain the water and let the potatoes cool down.Peel the skin off and mash the potatoes.Steam the chopped mixed
2

Vegetables.Make sure to squeeze the vegetables to take the excess water out and Pat dry.Mix all the ingredients togather; adjust salt and pepper to your taste.
3

Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.With oiled hands, divide the mixture into 10 equal parts.Shape into flat round patties about 1/2 inch thick.Dip each patty in the flour batter, and roll the patty in breadcrumbs and set
4

Aside.Heat the oil on medium high heat in a frying pan.Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
5

Fry a few cutlets at a time until they are golden-brown on both sides.
Repeat this until all the cutlets are done. Serve hot.