May 4, 2009

* Vegetable Cutlets *

2 cups boiled & mashed potatoes
1 cup chopped & steamed green beans
1/2 cup steamed green peas
1/2 cup chopped steamed beetroot
1/2 cup grated carrots
1/2 cup finely chopped onions or shallots
1 tbsp oil
1/2 tsp green chilli paste
1 tsp ginger paste
2 tbsp chopped cashewnuts
2 tbsp chopped coriander
2 tbsp lemon juice
1/2 tsp coriander powder
1/4 tsp fennel seed powder
1/2 tsp chaat masala
1/4 tsp turmeric powder
1/4 tsp red chilli powder
Salt to taste
2 tbsp cornflour
4 tbsp cold water
2 cups dry whole-wheat bread crumbs
1 to 1 1/2 cups vegetable oil

Heat the 1 tbsp oil in a non-stick pan and fry the chillies,
ginger and onions till golden. Add the cashewnuts and fry
for 2 minutes.
Add the vegetables, spices and salt, and fry for 2 minutes.
Remove from heat and add the chopped coriander and lemon
juice. Cool and mash slightly. Shape into cutlets.
Mix the cornflour and water to a smooth paste. Dip the
cutlets in the cornflour paste and coat all the sides.
Roll in the breadcrumbs and keep aside.
Heat the oil in a frying pan. Shallow fry the cutlets on
medium heat till done. Serve hot with chutney.

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