VEG CUTLET

INGREDIENTS

For pressure cooking:
4 potato (peel & cube)

0.6cup carrot (cube)

0.6 cup beans (chop)

0.6 cup sweet corn

1 cup peas

1cup beetroot

0.5 tsp salt

for cutlet:

0.6 cup breadcrumbs

1 tsp kashmiri red chilli powder

0.5 tsp cumin powder / jeera powder

0.5 tsp garam masala

1 tsp aamchur / dry mango powder

2 tsp ginger garlic paste

4tbsp coriander (finely chopped

0.5 tsp salt

2 cup corn flakes (crushed)

oil for deep frying

for corn flour batter:

6 tbsp corn flour

4 tbsp maida / plain flour

0.5 tsp pepper (crushed)

0.5 tsp salt

0.5 cup water

HOW TO MAKE IT:

At first mash the cooked vegetables completely.

Then add ¼ cup breadcrumbs. you can alternatively use bread dipped in water.

alAdditionally, add ½ tsp chilli powder, ¼ tsp cumin powder, ¼ tsp garam masala, ½ tsp aamchur, 1 tsp ginger garlic paste, 2 tbsp coriander and ¼ tsp salt.

Combine well forming a dough.

Now prepare corn flour batter by mixing 3 tbsp corn flour, 2 tbsp maida, ¼ tsp pepper and ¼ tsp salt.

Add ¼ cup water and prepare a smooth lump free batter.

Now take a ball sized vegetable mixture and roll to cylindrical shape greasing hands with oil.

Dip in corn flour batter.

Now coat with crushed corn flakes/breadcrumbs.

Deep fry in hot oil/bake in preheated oven at 180-degree celcius for 15-20 minutes.

Stir occasionally, and fry to golden and crisp on medium flame.

Finally, serve veg cutlet with tomato sauce.