Vegetable Cutlet

Ingredients

Carrot - 2 nos (medium sized)
Beans - 100 gms
Peas - 100 gms
Onion - 1 no (medium sized)
Potatoes - 200 gms
Jeera - 1 tsp
Chilly powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 1 tbsp for seasoning and as required for tawa frying the cutlets
Salt - to taste
Rusk powder / bread crumbs - as required to coat the cutlets
Corriander leaves - 2 tbsp

Method:

Cut the carrot and beans into small pieces and boil them along with green peas and turmeric powder until they are well cooked. Simultaneously pressure cook the potatoes until they are completely cooked.

Chop the onions. Heat oil in pan and add jeera. Once the jeera changes colour add onions and saute until they turn transparent.

Now add the cooked vegetables and fry for few mins. Add salt, garam masala and chilly powder and saute until all ingredients blend well. Once done remove from flame and keep aside.

Peel the skin of the potatoes and mash them well using a masher and combine the vegetables mixture. Mix well and add chopped corriander leaves.

Now make round balls of this mixture and flatten them to make cutlets, placing them between your palms. Coat these cutlets with rusk powder/bread crumbs and keep them aside.

Heat tawa on medium flame and grease it with oil. Now place the cutlets on the tawa and fry until they are golden brown. Turn them up and repeat the same process. Add oil when necessary. Remove from tawa when both sides are done.

Serve hot with tomato sauce or pudhina chutney.