These vegetable cutlets will have your kids asking for more. Serve it as is or with a tomato ketchup, they will munch on it to their heart’s content. You can use vegetables of your choice but I am posting the recipe that I followed of Arathi Pai my friend. The only change I made is of boiling the Beetroot too along with the potatoes and tempered the mixture with Cumin seeds.
Ingredients:
2 carrots
1/4 cup green peas
A handful of French beans
4 potatoes peeled
2 Beetroots peeled
3 green chillies
1 inch piece of Cinnamon
2 Inch piece of ginger
5 cloves of garlic
1/2 tsp Fennel seeds
1 onion
1/4 tsp each of Coriander, turmeric, chilly and dry mango powders
A pinch of Garam masala
1 tsp Cumin seeds
1 tbsp oil
1 tbsp each of finely chopped mint and coriander leaves
Salt
Bread crumbs to bind into a dough
Semolina or rice flour to dust the cutlets
Method:
Grind the green chillies , Cinnamon, ginger, garlic, fennel and the onion into a fine paste.
Heat oil in a pan. Add the cumin seeds. When they splutter add the ground paste and roast till the raw smell disappears. Allow to cool. In the mean time pressure cook the carrots, peas, French beans potatoes and beetroot. Strain and keep the water aside. It can be used to make a clear vegetable soup. Mash the boiled vegetables well. Tip in the cooled seasoning into it. Add the garam masala, chilly, turmeric, dry mango and coriander powders, the finely chopped coriander and mint leaves and salt. Mix well. Keep adding bread crumbs till you are able to bind it into a dough. Pinch balls of the dough and flatten them into cutlets. Refrigerate for fifteen minutes. Dust them with either semolina or rice flour. Keep aside. Heat oil in a pan. Deep fry them as I have or shallow fry them on a tava till they turn crisp.
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