Veg cutlet

Veg cutlet

INGREDIENTS

FOR PRESSURE COOKING:

• 2 potato, peel & cube
• ¼ cup carrot, cube
• ¼ cup beans, chop
• ¼ cup sweet corn
• ½  cup peas
• ½ cup beetroot
• ¼ tsp salt

FOR CUTLET:

• ¼ cup breadcrumbs
• ½ tsp kashmiri red chilli powder
• ¼ tsp cumin powder / jeera powder
• ¼ tsp garam masala
• ½ tsp aamchur / dry mango powder
• 1 tsp ginger garlic paste
• 2 tbsp coriander, finely chopped
• ¼ tsp salt
• 1 cup corn flakes, crushed
• oil for deep frying

FOR CORN FLOUR BATTER:

• 3 tbsp corn flour
• 2 tbsp maida / plain flour

• ¼ tsp pepper, crushed

• ¼ tsp salt
• ¼ cup water

INSTRUCTIONS

• firstly, mash the cooked vegetables completely.
• add ¼ cup breadcrumbs. you can alternatively use bread dipped in water.
• additionally, add ½ tsp chilli powder, ¼ tsp cumin powder, ¼ tsp garam masala, ½ tsp aamchur, 1 tsp ginger garlic paste, 2 tbsp coriander and ¼ tsp salt.
• combine well forming a dough.
  

  
  

  
• now prepare corn flour batter by mixing 3 tbsp corn flour, 2 tbsp maida, ¼ tsp pepper and ¼ tsp salt.
• add ¼ cup water and prepare a smooth lump free batter.
  

  
• now take a ball sized vegetable mixture and roll to cylindrical shape greasing hands with oil.
• dip in corn flour batter.
• now coat with crushed corn flakes/breadcrumbs.
  

  
• Shallow fry the cutlet till golden brown on both sides
  

  
• finally, serve veg cutlet with tomato sauce.