Name: Vegetable Cutlets recipe by Moumita Nandi at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: 1 medium size potato; 1 small size Carrot; 1 small size beetroot; 5 french beans; 50 gm cauliflower; 2 tbsp finely chopped Onion; 2 tsp finely chopped garlic; 1 tsp finely chopped green chillies; 1 tsp finely chopped ginger; 1 tsp amchoor powder; 1/2 tsp coriander powder; 1/2 tsp garam masala powder; 2 Tbsp Cornflour; Salt to taste; 6 tbsp semolina; 250 ml refined oil for frying

ABOUT Vegetable Cutlets RECIPE

It is a delicious deep fried snacks recipe. It is the combination of vegetables and spices. In this monsoon it is a perfect recipe at evening tea time. It can also be kept inside the burger bun. You must try it and enjoy the evening tea time.

Ingredients Serving: 3

1 medium size potato
1 small size Carrot
1 small size beetroot
5 french beans
50 gm cauliflower
2 tbsp finely chopped Onion
2 tsp finely chopped garlic
1 tsp finely chopped green chillies
1 tsp finely chopped ginger
1 tsp amchoor powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
2 Tbsp Cornflour
Salt to taste
6 tbsp semolina
250 ml refined oil for frying

Instructions

Boil the vegetables ( potato, carrot, beetroot, french beans, cauliflower) and mashed while still hot.
Heat 2 tbsp oil in a pan and add chopped onion, ginger, garlic.
Stir fry for 2 minutes on medium heat.
Add mashed vegetables, chopped chillies, coriander powder, amchoor powder, garam masala and salt.
Mix well on a low heat till the moisture reduces.
Add cornflour and mix.
Remove the pan from the heat and allow the mixture to cool at room temperature.
Knead mixture and make 6 patties in round shape.
Coat with semolina and refrigerate 30 minutes to set.
Heat oil in a deep-fry pan on high heat.
Add one after other to hot oil.
Reduce heat to medium and fry till light golden brown.
Remove and drain.
Fry the remaining cutlets in the same way, increasing heat after each batch.
Serve hot accompanied with salad and tomato sauce.

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