VEGETABLE CUTLET





Cutlets are a great favourite of mine and my mother’s cutlets are simply yummy. They are very easy to make and can be made a day earlier, refrigerated and fried the next day. It is a good option especially when you have guests coming to your home. This recipe makes approximately 25 cutlets.


Ingredients

6 potatoes
2 carrots chopped
8 beans chopped
50 nos peas
1/4 tsp salt
1 1/2 tbsp chaat masala
Bread crumbs
Coriander leaves chopped

Method

First wash all the vegetables. Then cut the potatoes into half and boil them along with salt in a pressure cooker for 5 minutes. Then remove the skin and mash the potatoes. Set aside.
Then clean and chop the other vegetables and boil them along with salt for 5 minutes in a pressure cooker.

Once the vegetables are cooked, transfer them to a bowl and mix all the vegetables well with the mashed potatoes. Then add coriander leaves and chaat masala. Mix well. If necessary add some salt. When all the vegetables are mixed well with the masala, make finger sized rolls, roll them in bread crumbs and set aside. Once done, refrigerate them for at least 2 hours and deep fry them till they are cooked. Serve the cutlets with tomato sauce.



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