Veg cutlets

Name: Veg cutlets
Total time: 1500 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 2 potatoes medium sized boiled and mashed *; 1 Tablespoon beans chopped French; 1 Tablespoon carrot chopped; 1 Tablespoon green peas; 1 Tablespoon red onion chopped; 1/2 Teaspoon ginger paste; 1/2 Teaspoon green chilli paste or finely chopped; 2 Tablespoons all purpose flour (maida); 1/2 Teaspoon chaat masala; To Taste salt; 4 Tablespoons tea Crispy Rusk powder (Crush it in Grinder); 1.5 Cups Oil for deep frying

Shivani Nair @cook_7804171

Austin, TX, USA

Veg cutlets are great as an appetizers, afternoon snack with tea or it can be served as a side dish. This tastes nice with green chutney. Its is very flavorful and easy to make recipe.

Shivani Nair @cook_7804171

Austin, TX, USA

Veg cutlets are great as an appetizers, afternoon snack with tea or it can be served as a side dish. This tastes nice with green chutney. Its is very flavorful and easy to make recipe.

Saved

Ingredients

25 mins

2-serving

2potatoes medium sized boiled and mashed *
1 Tablespoonbeans chopped French
1 Tablespooncarrot chopped
1 Tablespoongreen peas
1 Tablespoonred onion chopped
1/2 Teaspoonginger paste
1/2 Teaspoongreen chilli paste or finely chopped
2 Tablespoonsall purpose flour (maida)
1/2 Teaspoonchaat masala
To Tastesalt
4 Tablespoonstea Crispy Rusk powder (Crush it in Grinder)
1.5 CupsOil for deep frying

Saved

Steps

25 mins

1

Take a bowl and mix all stuffing ingredients, make sure to you add as less moisture content as you can
2

Mix it well with fingers only and do not use palm to mix it (this way we can avoid adding moisture to the mix)
3

Dust palms with all purpose flour, divide mixture in to 6 equal pieces balls and flat it with palm call each as cutlet
4

Heat the oil in a pan for deep frying on medium heat
5

Dust all sides of cutlet in tea rusk powder
6

Slide it slowly and carefully in hot oil fry each side for 1 minute
7

Flip it over and cook it for 1 minute. Fry it until cover becomes crispy and brown
8

Repeat step 5 to 7 for each cutlet
9

Serve it with hot with tomato ketchup or green chutney
10

Note: * After boiling the potatoes, keep it in fridge for approx 15-20 minutes, to reduce the moisture content from it