Name: Vegetable cutlets recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Boiled & mashed potatoes - 2; Roasted cumin seeds powder - 1 tsp; Roasted fennel seeds powder - 1 tsp; Chopped onion - 1; Ginger garlic paste - 1/2 tsp; Chopped carrots - 2 tbsp; Chopped green beans - 3 tbsp; Green peas - 1/4 th cup; Chopped bell peppers - 3 tbsp; Salt; Red chilly powder - 1/2 tsp; Chaat masala powder - 1/4 th tsp; Egg whites - 2; Bread crumbs - 2 cups; Refined oil

ABOUT Vegetable cutlets RECIPE

These are veggies CUTLETS, so easy to make and so delicious to open the iftar during ramadan.

Ingredients Serving: 6

Boiled & mashed potatoes - 2
Roasted cumin seeds powder - 1 tsp
Roasted fennel seeds powder - 1 tsp
Chopped onion - 1
Ginger garlic paste - 1/2 tsp
Chopped carrots - 2 tbsp
Chopped green beans - 3 tbsp
Green peas - 1/4 th cup
Chopped bell peppers - 3 tbsp
Salt
Red chilly powder - 1/2 tsp
Chaat masala powder - 1/4 th tsp
Egg whites - 2
Bread crumbs - 2 cups
Refined oil

Instructions

Heat a pan with some oil. Add chopped onion and saute until golden Brown.
Then add the veggies and mix. Then add the salt, red chilly powder, half of the cumin and fennel seeds powder.
Mix chaat masala powder as well. Stir and cook until done.
Cool the mixture and mix this into the potatoes along with rest of the cumin & fennel powder, little salt.
Mix and shape them into cutlets. Dip them in egg whites and coat them with bread crumbs.
Deep fry them in hot oil and serve hot.

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