Prep time: 15 minutes
Cook time: 20 minutes
material:
3 medium potatoes, boiled, peeled and mashed
1/2 cup green peas (fresh or frozen)
1/3 cup corn gram, (fresh or frozen)
1/2 cup finely chopped carrots
1/4 cup finely chopped french beans
1/3 cup finely chopped beetroot
1 green pepper, chopped
1 tsp chopped ginger
1/4 cup + 1/4 cup bradcrum
2 tbsp Flour Maida
1 small onion, finely chopped
1/2 tsp red chilli powder
1 tsp Coriander Powder
1/4 tsp turmeric powder
1/2 tsp Garam Masala Powder
2 tbsps finely chopped coriander
1 tsp lemon juice
salt to taste
2 tsp oil + to fry
Method:
Prepare a smooth paste by mixing flour and 4 tablespoons of water in a small plate. To make a paste of ginger-chilli, grind green chilies and ginger into a small jar of Mikki.
Pour 3 cups water into a deep pan (petal). Place green peas, carrots, corn and french beans in a medium sized bowl (normal bowl or strainer) and put it inside the pan, cover the pan with a lid and cook on medium flame for 8-10 minutes in steam Give. Turn off the gas and remove the lid. If you are using the normal bowl, then use extra water to remove the excess water from the water using the strainer. You can use pressure cooker instead of deep pan (lid) to cook vegetables in steam.
Heat a 2-tsp oil on medium flame in a small saucepan. Put the chopped onion and roast it until it becomes light pink. Put ginger-pepper paste (prepared in Step-1) and roast for a few seconds.
Put steam cooked vegetables, chopped beetroot and salt. Mix well and cook for 3-4 minutes.
Pour red chili powder, coriander powder, turmeric powder and garam masala powder and mix well.
Close the gas and remove the prepared mixture in a large bowl. Allow it to cool for 4-5 minutes.
Put boiled potatoes, 1/4 cup breadcrumbs, chopped coriander and lemon juice.
Mix well and tasting the mixture. If necessary, add more salt and lemon juice.
Divide the mixture of potatoes and vegetables into 9 equal parts. Take a portion, make a circle from it and then pressing it slowly between two palms, make 1/2 inch thick round patty or cutlet using heart shape cutlet mold. Prepare cutlets from the rest of the remaining parts.
Take 1/4 cup breadcrumbs in a small plate. To coat each cutlet, first dip (prepared in Step-1) in flour solution and later coat (wrap) from Bradcramb.
Put the breadcrumbs wrapped cutlet in a plate.
Heat 1-2 table spoons of oil in a non-stick frying pan (or pan) in medium flame. When the oil becomes hot, keep 2-3 cutlets in pan and let it cook till it starts to become golden brown in color, it will take about 1-2 minutes. Flip each cutlet and on the other hand cook until golden brown.
Place them in a plate above the paper napkin.
Karari Vegetable Cutlets are ready to serve.
Method of frying the cutlet:
Heat the oil on medium flame in a bowl. When the oil becomes hot (slightly more than hot) then put 3-4 kettle lightly in the oil. Keep in mind that the oil is very hot (slightly more than hot), or otherwise the potato oil may break.
Do not stir it for a minute after pouring it in oil or else it can break. Cover them until golden brown on both sides on medium flame. Repeat one or two times to fry them evenly.
Put them on paper napkin in a plate. Fry the remaining
cutlet.