Monday, 16 January 2012


Vegetable cutlet ingredients:

1. Potatoes – 4 (cooked & mashed)
2. Carrot – 1 (grated)
3. Beans – ½ cup (finely chopped)
4. Green peas – ¼ cup 
5. Onion – 1 (finely chopped)
6. Green chillies – 3 or to taste
7. Ginger – 1 inch piece (minced)
8. Amchur powder – 1 tsp
9. Garam masala – 1 tsp
10. Oil – for shallow fry
11. Salt – to taste
12. Coriander leaves – few

For coating ingredients:

1. Egg – 1 (white portion only)
2. Bread crumbs – ½ cup


Steam cook peas and carrots.

Drain all the water and keep it aside.

Take a pan and heat with 1 tbsp of oil.

Add chopped onions.

Fry till they turn into golden brown colour.

Then add chopped green chillies, minced ginger, garam masala and amchur powder.

Sauté till the raw smell disappears.

Add mashed potatoes and cooked peas, carrot and salt.

Fry till the moist is completely lost.

Finally add coriander leaves and remove from the heat.

Allow it to cool.

Then make a medium size balls out of this mixture.

Keep it aside.

Now dip the vegetable balls into the beaten egg and coat with bread crumbs.

Flatten this into round shape or your favourite shape.
Heat a pan with 2 tbsp of oil.

Shallow fry on both sides till they turn brown.

Remove from heat and serve hot with green chutney or ketchup.