Mixed Vegetables Cutlets With Three Dips

Name: Mixed Vegetables Cutlets With Three Dips
Total time: 1200 s
Yield: 3 persons
Cuisine: American
Ingredients: 2 boiled and mashed potatoes; 1/4 cup grated carrot; 1/4 cup finely chopped fresh mint leaves; 1/4 cup finely chopped coriander leaves; 1/4 cup finely crushed frozen green peas; 1 tbsp finely chopped ginger green chillies; 2 tbsp finely chopped yellow bell pepper; 2 tbsp finely chopped onions; 2 tbsp crushed masala peanuts; 1 tsp chaat masala; 2 tbsp arrowroot powder; to taste Salt; 1/2 cup dried bread crumbs; Water as required; As needed Oil for deep frying; as needed chilli flakes for garnishing; to taste chaat masala for garnishing; as needed mint leaves for garnishing

Archana Bhargava @arch1965

Kolkata

#goldenapron
Use of masala peanuts gave them a good crunch , you can feel in every bite

Archana Bhargava @arch1965

Kolkata

#goldenapron
Use of masala peanuts gave them a good crunch , you can feel in every bite

Saved

Ingredients

20 minutes

3 persons

2boiled and mashed potatoes
1/4 cupgrated carrot
1/4 cupfinely chopped fresh mint leaves
1/4 cupfinely chopped coriander leaves
1/4 cupfinely crushed frozen green peas
1 tbspfinely chopped ginger green chillies
2 tbspfinely chopped yellow bell pepper
2 tbspfinely chopped onions
2 tbspcrushed masala peanuts
1 tspchaat masala
2 tbsparrowroot powder
to tasteSalt
1/2 cupdried bread crumbs
Water as required
As neededOil for deep frying
as neededchilli flakes for garnishing
to taste chaat masala for garnishing
as needed mint leaves for garnishing

Saved

Steps

20 minutes

1

Crush fresh green peas in a mortal and pestle
2

In a mixing bowl combine together boiled and mashed potatoes, crushed peas, grated carrot, chopped mint leaves, finely chopped coriander leaves, finely chopped yellow bell pepper, finely chopped ginger green chillies, finely chopped onions, crushed peanuts, chaat masala and salt
3

Crush masala peanuts also
4

Add crushed masala peanuts to the mixture
5

Keep water and dried bread crumbs ziplock nearby
6

Heat oil in a kadai, first on high flame, then make the flame medium
7

Now add arrowroot powder to the mixture
8

Mix well the cutlet mixture and make medium size cylinder
9

Put the cylinder in the bread crumbs ziplock
10

Now shake the ziplock, the crumbs will coat on the cutlet on it's own, do not touch it
11

Now slowly slide the ready cylinder in the hot oil
12

Fry on medium heat, by turning it at regular intervals, until becomes light brown and crispy from outside
13

The cutlets are ready to serve
14

The three dips roasted bell pepper dip, green almond dip and hung curd mint dip
15

The three dips are ready
16

Arrange the ready cutlets in a serving platter, garnish them with chaat masala, chilli flakes and mint leaves, serve them with three dips