I wonder who would have come with up the word vegetable cutlet.
As the word suggests vegetables mixed together with spices and rolled in
bread crumbs or rava and shallow fried till crisp. Enjoy it with ketchup or
chutney as a light afternoon snack or serve with soup and salad to make it a
complete meal.
Ingredients
- 3 Medium potatoes
- 1 Carrot
- 1/2 Cup peas
- 1/2 beetroot
- 1/2 Diced onion
- Green chillies
- Corriander
leaves
- 1/2 spoon grated
ginger
- 3 Pinches
roasted jeera
- Italian Bread
crumbs
- Oil
Process->Cook the potatoes, carrot, peas and grated beetroot in a
pressure cooker giving it 3-4 whistles. Once it is cooked properly mash all the
vegetables and mix salt, green chillies, onion, corriander leaves, ginger
and jeera properly. The ginger gives a very nice flavor to the cutlets. Make
small patties in whatever shape you like. Roll the patties in bread crumbs and
place it on a hot tava and drizzle some oil from the sides. Try to make the
patties crisp from both the sides.
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