Cutlet

The ultimate vegetable cutlet recipe which turned out to be a success in the first attempt. Crisp on the outside and soft and full of flavor on the inside makes it a yummy snack any day. Of course if you are truly health conscious you could choose to use less oil for frying. But unless you use the required amount of oil for shallow frying you might not get the end result like the one in the picture. 


You need
Carrots - 2 (diced)
Potatoes - 2 (diced)
Beetroot - 1/2 (finely chopped)
Peas - a handful
Cauliflower - few florets
Onions - 1/2 (finely chopped)
Coriander leaves
Cumin seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Amchur powder - 1 teaspoon
Coriander powder - 1 tablespoon
Chilli powder - 1 teaspoon
Salt
All purpose flour - 2 tablespoons
Bread crumbs - 4 tablespoons
Bread slices - 2
Oil


Method

• Boil the chopped vegetables and set aside.
• In a medium frying pan start by adding oil followed by cumin seeds, onions, boiled vegetables without water, turmeric powder, coriander powder, chilli powder, salt, amchur powder and mix well.
• Mash them well and saute until they come together and loose all the water. 
• Soak the 2 slices of bread in water and squeeze out all the water from the bread and add it to the vegetables in a bowl. Add coriander leaves.
• When the vegetables get cool mix them together and make patties.
• Place the bread crumbs in one plate.
• Mix the all purpose in water and make a paste and place it in another plate.
• In a frying pan pour oil for shallow frying and allow to heat.
• When the oil is hot enough, dip the patties in all purpose paste and then roll them over bread crumbs and drop them in hot oil.
• Fry until both sides turn golden brown
• Remove onto paper towel 
• Serve warm with tomato ketchup.