VEGETABLE CUTLET

Vegetable cutlet can easily be a favourite evening snack which most of us prefer. This is done using a combination of vegetables with potato as binding agent. Potato can be replaced by sweet potato, raw plantain or yam. Paneer can be added for rich taste. These cutlets can be shallow fried, tawa roasted or baked in an oven. It tastes well when served along with Tomato Sauce.

• Vegetable Cutlet tawa roasted
• Snacks & Starters

INGREDIENTS:
Potato - 2
Carrot - 2
Capsicum - 1/2
Beet root - little
Onion - 1
Red chilly/ Sambhar powder - 1 tsp
Cumin  - 1/2 tsp
Chat masala powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Rice flour - 2 tsp (optional)
Crushed ginger & garlic - 1tsp
Coriander leaves - little
Bread crumbs - 1/2 cup
Lemon - 1/2
Maida - 3 tsp
Corn flour - 2 tsp
Pepper powder - 1/2 tsp
Cashews - 10
Oil - for deep frying
Salt

METHOD:
1. Pressure cook potato with needed water for 3 whistles on high flame and mash well after draining all the water.
2. In a tawa, add little oil, add cumin, finely chopped onions and saute on high flame.

3. Add finely grated carrot, beet root and chopped capsicum. Cook on medium flame for 2 minutes.
4. Add crushed ginger garlic, red chilly powder, chat masala, garam masala  and mix well.
5. Add mashed potato, required salt and stir well, so that it comes together and switch off the flame.
6. Add chopped coriander leaves and lemon juice and mix well.
7. Add rice flour, mix well so that any moisture left out will be absorbed.
8. Allow to cool completely, and make balls of desired size and shape and keep aside.
8. In a small bowl, add maida, corn flour, pepper powder and little salt. Mix to a thick paste by adding little water.
9. Dip the balls one by one in maida paste, coat it with bread crumbs and arrange in a plate. Press a cashew in each cutlet after coating with bread crumbs.

10. Heat oil, add the coated balls one by one carefully. No need to flip other side.
11. It changes to golden brown colour in a minute. Remove from oil and place on a paper tissue, so that excess oil is absorbed.
12. Tasty and crispy Vegetable Cutlet is ready.

Note:

• Instead of rice flour, bread crumbs can also be added to absorb moisture.
• If the filling is little moist, there are chances of breaking while deep frying.
• Moreover the cutlet might become oily if there is moisture.
• The cutlets will be more crispy when refrigerated for a while before deep frying.