RECIPE OF VEG CUTLET

INGREDIENTS:

Beet root: 2 pieces

Carrot: 2 pieces

Boiled potato: 5 pieces

Pea: 1 cup

Peanut: ½ cup

Ginger: 2 tbsp grated

Garam masala powder: 1 tbsp

Cumin powder: 2 tbsp

Gram flour: 6 to 8 tbsp

Salt: 1 tbsp

Turmeric: ½ tbsp

Sugar: ½ tbsp

Bread crumb: 3 cups

Mustard oil: 4 tbsp

Refined oil: 4 cups

METHOD:

Grate the beet root and carrot. Smash the peas. Fry the peanuts and crush it. Heat the mustard oil in a pan. Add all the grated beet root, carrot, smashed peas, grated ginger, chopped chilli, cumin powder, garam masala powder, turmeric powder, sugar and salt. Stir all the ingredients properly and sauté for 5 minutes. Turn off the flame and cool it completely. Smash the potato with a little bit of salt. Grease your palms with mustard oil. Take a small portion of smashed potato, keep it between your palms and press it lightly. Place vegetable mixture at the center of the smashed potato. Cover up the mixture with smashed potato. Raw cutlet is ready.

Now prepare the gram-flour batter with thin consistency. Spread the bread crumbs in a flat plate.

Dip each cutlet in the gram flower batter first and then roll in the bread crumbs till they are evenly coated from all sides. Once again dip the cutlet into the batter and repeat the process. This will make your cutlet crunchier.

Heat the refined oil in a wok and deep-fry each cutlet till it turns golden brown in colour from all sides. Drain on absorbent paper. Serve it hot with green chutney or tomato ketchup.

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