INGREDIENTS:
Potato - 3
Carrot - 2
Capsicum - 1/2
Onion - 2
Crushed Ginger garlic - 1 tsp
Tomato - 1
Coriander leaves - 1 handful
Garam masala - 1/2 tsp
Red chilly powder - 1 tsp
Turmeric - 1/2 tsp
Asafoetida - 1/4 tsp
Rusk/twice baked bread - 10
Oil - 3 tbs
METHOD:
1. Pressure cook potato with little salt and turmeric and mash it well.
2. Take a mixer and powder the rusk and transfer to a plate.
3. Heat oil in a pan, add finely chopped onion, carrot and capsicum and cook for 5 minutes.
4. Add finely chopped tomato, crushed ginger garlic and mix well. Add garam masala, red chilly powder, salt and sprinkle some water and mix well. Close the lid of the pan and lower the flame.
5. Once the vegetables are cooked well and water content has evaporated add mashed potatoes and chopped coriander leaves and mix well. Taste for salt and spice. If needed add a little.
6. After the cooked vegetables have come to room temperature, add little rusk powder and mix well.
7. It takes off the moisture left in the vegetable mix.
8. Make into desired size balls and press with both hands to get desired shape. Roll the ends well and give a coat of rusk by rolling in the rusk powder.
9. Arrange it in a plate one by one.
10. Heat a dosa tawa, place the 3 or 4 cutlets add oil on all sides for each cutlet and cook in medium flame.
11. Then turn the other side and repeat this till both sides turns golden brown. Now the outer sides have to be cooked.
12. Take another ladle or spoon, hold the cutlets on both sides and roll the cutlet on the tawa, so that the sides are cooked well.
13. Tasty Vegetable Cutlets are ready.
Note:
Carrot - 2
Capsicum - 1/2
Onion - 2
Crushed Ginger garlic - 1 tsp
Tomato - 1
Coriander leaves - 1 handful
Garam masala - 1/2 tsp
Red chilly powder - 1 tsp
Turmeric - 1/2 tsp
Asafoetida - 1/4 tsp
Rusk/twice baked bread - 10
Oil - 3 tbs
METHOD:
1. Pressure cook potato with little salt and turmeric and mash it well.
2. Take a mixer and powder the rusk and transfer to a plate.
3. Heat oil in a pan, add finely chopped onion, carrot and capsicum and cook for 5 minutes.
4. Add finely chopped tomato, crushed ginger garlic and mix well. Add garam masala, red chilly powder, salt and sprinkle some water and mix well. Close the lid of the pan and lower the flame.
5. Once the vegetables are cooked well and water content has evaporated add mashed potatoes and chopped coriander leaves and mix well. Taste for salt and spice. If needed add a little.
6. After the cooked vegetables have come to room temperature, add little rusk powder and mix well.
7. It takes off the moisture left in the vegetable mix.
8. Make into desired size balls and press with both hands to get desired shape. Roll the ends well and give a coat of rusk by rolling in the rusk powder.
9. Arrange it in a plate one by one.
10. Heat a dosa tawa, place the 3 or 4 cutlets add oil on all sides for each cutlet and cook in medium flame.
11. Then turn the other side and repeat this till both sides turns golden brown. Now the outer sides have to be cooked.
12. Take another ladle or spoon, hold the cutlets on both sides and roll the cutlet on the tawa, so that the sides are cooked well.
13. Tasty Vegetable Cutlets are ready.
Note:
- Instead of red chilly powder, chopped green chillies can be used.
- If you like to deep fry, then mix all purpose flour/rice flour in water to a thin batter consistency and dip the cutlets before coating with rusk powder.
- Then coat it with rusk powder and refrigerate the coated cutlets for 1/2 an hour before deep frying in oil.
- This helps to retain crispness and the cutlets will not be oily.
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