Make Crispy Vegetable Cutlet

New Delhi: Vegetable Cutlets are crisp, savoury, tender patties made with a mix of hearty veggies, spices, fresh herbs and crispy breadcrumbs.

INGREDIENTS

For pressure cooking:

• 2 potatoes (peel & cube)
• ¼ cup carrot (cube)
• ¼ cup beans (chop)
• ¼ cup sweet corn
• ½  cup peas
• ½ cup beetroot
• ¼ tsp salt

for cutlet:

• ¼ cup breadcrumbs
• ½ tsp Kashmiri red chilli powder
• ¼ tsp cumin powder/jeera powder
• ¼ tsp garam masala
• ½ tsp amchur / dry mango powder
• 1 tsp ginger garlic paste
• 2 tbsp coriander (finely chopped)
• ¼ tsp salt
• 1 cup cornflakes (crushed)
• oil for deep frying

For corn flour batter:

• 3 tbsp corn flour
• 2 tbsp maida / plain flour
• ¼ tsp pepper (crushed)
• ¼ tsp salt
• ¼ cup water

INSTRUCTIONS

1. Firstly, mash the cooked vegetables completely.
2. Add ¼ cup breadcrumbs. you can alternatively use bread dipped in water.
3. Additionally, 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.
4. Combine well forming a dough.
5. Now prepare corn flour batter by mixing 3 tbsp corn flour, 2 tbsp maida, ¼ tsp pepper and ¼ tsp salt.
6. Add ¼ cup water and prepare a smooth lump free batter.
7. Now take a ball-sized vegetable mixture and roll to cylindrical shape greasing hands with oil.
8. Dip in corn flour batter.
9. Now coat with crushed corn flakes/breadcrumbs.
10. Deep fry in hot oil/bake in preheated oven at 180-degree celcius for 15-20 minutes.
11. Stir occasionally, and fry to golden and crisp on medium flame.
12. Finally, serve veg cutlet with tomato sauce.