- peel and then chop the potatoes into 1/2 inch pieces. Cut carrots into rounds and also chop the beans into small pieces. Place all the veggies along with green peas on a steamer basket. Steam until they are cooked but not mushy. Transfer all steamed veggies into a bowl and then mash using a potato masher. Then add chopped ginger, green chili, black pepper, cumin powder, garam masala and salt. Add 1/2 cup breadcrumbs and mix until everything is well combined. Take a small round portion from the mix and then give it a round shape. To a bowl add cornstarch, flour and water and mix to form a smooth paste. Take one prepared cutlet and dip it in prepared cornstarch-flour paste. Take the remaining 3/4 cup breadcrumbs in a plate and then roll the cutlet into it after dipping in the cornstarch-flour paste. Make sure both sides are well coated with the breadcrumbs. Heat 3 to 4 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the prepared cutlet onto the pan. Fry for 4 to 5 minutes, then flip the cutlets and fry the other side as well until both sides turn golden-brown in color. Serve with cilantro chutney or ketchup.
Veg cutlet
#myrecipe
By Arun Kumar
Mar, 7th
590
Servings
2 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- Potato
- Carrot
- Peas
- Beans
- Ginger
- Green chillies
- Pepper powder
- Garam masala
- Cumin
- Salt
- Breadcrumbs
- Corn starch
- Maida
- Water
- Oil
