Name: Hyderabadi Cutlet recipe by Divya Thota at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Potato 250 gms; Curd 2 cups; Green peas 200 gms; Oil 3 tsp; Garam masala 1 1/2 tsp; Red chilly powder 2 tsp; Salt as per your taste; Coriander leaves; 1 Carrot grated; 1 Beetroot grated; Onion 2 big sized; 1 Radish (optional); 1 Tomato grated

Ingredients Serving: 4

Potato 250 gms
Curd 2 cups
Green peas 200 gms
Oil 3 tsp
Garam masala 1 1/2 tsp
Red chilly powder 2 tsp
Salt as per your taste
Coriander leaves
1 Carrot grated
1 Beetroot grated
Onion 2 big sized
1 Radish (optional)
1 Tomato grated

Instructions

Pressure cook potatoes and green peas. Set aside.
Meanwhile grate all the vegetables : Carrot, Beetroot and Radish
Cut onions and tomatoes into small pieces.
Take two teaspoons of oil into a pan and add the mashed potatoes and peas and roast for sometime.
Add a little water and add salt, garam masala powder and red chilly powder and wait until the oil separates.
Now turn off the flame and serve content into bowls and garnish with grated veggies and add the cut onion and tomato as toppings.
Garnish with coriander leaves and curd.

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