VEGETABLE CUTLETS

Preparation Method :

• The first step is to boil the potatoes with ½ teaspoon of turmeric powder and ½ teaspoon of salt. Peel the potatoes, mash coarsely and set aside.
• Now, heat the sesame oil in a flat- bottomed pan and when the oil is hot,add the chopped onions, the minced garlic and the minced ginger.
• Stir-fry for about two minutes and then add the diced French beans,the shredded carrots,the shredded beetroot , the green peas and the chopped coriander leaves.
• Stir and cook over medium heat for another two minutes.
• Sprinkle in the remaining turmeric powder, salt and the garammasala powder and stir well.
• Cook till the beans are tender and add the mashed potatoes and cook over low-medium heat, stirring well for about two minutes.
• Remove from heat and allow the mixture to cool.
• Take two tablespoons of vegetable mix in the palm of your hand and form a ball.
• Flatten with your fingers into a round patty. Make the remaining cutlets in the same way.
• Now, combine the maida flour with one cup of warm water in a bowl. Mix to make a smooth batter.
• Spread the breadcrumbs on a plate.
• Dip the vegetable patties into the batter and then coat both sides with breadcrumbs.
• Arrange the patties on a platter and refrigerate for fifteen minutes, which will help the vegetables to bind well with the coating.
• Heat up the peanut oil in a heavy bottomed deep-frying pan and when the oil is hot, fry the cutlets five at a time until crisp and golden brown.
• The final step is to place the cutlets on the kitchen towels to drain the excess oil.
• Serve hot with mint chutney.