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Preparation Time : 15
Cook Time : 30
Total Time : 45
Beetroot (chopped) - 1/2 cup
Beans (chopped) - 1/2 cup
Carrots (chopped) - 1/4 th cup
Onion (chopped) - 1
Chopped ginger - 1 tsp
Chopped green chillies - 2
Chopped garlic - 1 tsp
Garam masala powder - 1/4 th tsp
Red chilly powder - 1/2 tsp
Amchoor powder - 1/4 th tsp
Dry roasted jeera powder - 1/4 th tsp
Salt Coriander leaves (chopped) - handful
Refined oil - 2 tsp
Outer coating : Cornflour/ Maida - 1/4 th cup
Water - 5 tbsp
Heat a wok with some oil. Add chopped garlic, ginger and green chillies. Once they start smelling, add chopped onion and saute until transparent. Then add the chopped veggies and mix well. Cook for few minutes.
Stir well and add the powdered masalas, salt. Cook until the veggies have softened enough and then add the mashed potato.
Mix well and finally add the coriander leaves. Cook for few more minutes until the mixture is dry. Give a stir and keep it aside to cool.
Once the mixture is cold enough, shape them into cutlets of desired shape.
Make a thin batter with Cornflour and water. Dip the cutlets in it and coat them with bread crumbs. Chill them in the fridge for 30 minutes and deep fry them in hot oil, serve.
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