Tuesday, June 19, 2012

Vegetable Cutlet

200 g Carrot
100 g Potatoes
100 g Green Peas
1 no  Onion
 1       Eggs
2       Green chillies
Ginger, Red Chilli Powder,
 Garam Masala powder,
Coriander leaves - a small bunch
Oil to fry.

1.      Take 1 cup peas, add 1/2 spoon garam masala powder. Finely chop carrots. Take whole potatoes. Cook these 3 in separate vessels, in the cooker.
2.      Fry chopped onions, chopped green chillies and chopped ginger.
3.      Then add the cooked peas and carrots.
4.      Add chopped coriander, salt to taste. Remove from Flame.
5.      Peel potatoes, mash them and add to this prepared vegetable.
6.      Shape it to cutlets. The trick here is not to use even a drop of water, then we can get it in cutlet shape.
7.      Beat 2 eggs well.
8.      Dip the shaped cutlets in egg and dip them in bread crumbs. (Using eggs is optional). Can directly dip the cutlets in bread crumbs.
9.      Spread these cutlets on a large plate and refrigerate them for 1/2 hour.
10.  Then Deep fry them in hot oil.

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