Thursday, April 19, 2012

Vegetable Cutlet



 Potatoes- 2 (medium size)

 Mixed vegetables - 1 cup
 (carrots, beans, green peas)

 Coriander leaves - A handfull
 (cleaned and chopped)

 Green chilies - 2 nos

 Mango powder - 1 tsp

 Maida - 3 tbs

 Bread crumbs - 1 cup

 Oil to deep fry


 Boil  the potatoes until they are tender and drain the water.

 Peeled the skin  and mashed and keep it aside.

 Cook the  vegetables with a pinch of salt and turmeric powder and  sufficient  water.

 Mash the cooked vegetables with mashed potato.

 Mix all the ingredients together and  adjust salt and pepper to your taste

 Add 4 tablespoons of water to maida to make a batter and keep aside.

 With oiled hands, divide the mixture into 10 equal parts.

 Shape into flat round cutlets  about 1/2 inch thick.

 Dip each cutlet in the maida   batter, and roll it  in breadcrumbs and set aside.

 In a frying pan adjust oil for deep frying.

 Heat the oil at medium  heat and put the cutlets in the oil and 

 deep fry it till they become  golden brown in colour. Be careful, don't burn. 

 Turn it to the other side and fry well. 

 Serve hot with tomato sauce.


If the oil is not enough hot , the patties will break.

If the vegetable/potato mixture looks wet  add  breadcrumbs.

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