VEGETABLE CUTLET

INGREDIENT

POTATO HALF KG
BEANS A HAND FULL
CARROT 2
BEETROOT 1/4 KG
GARLIC 10 PODS
GINGER 1 INCH
ONION 3 NOS
CABBAGE HAND FULL CUT INTO PIECES
GREEN CHILLI 2
RED CHILLI POWDER HALF TSP
SALT AS PER TASTE
TURMERIC POWDER 1 TSP
GARAM MASALA 1 TSP
WATER HALF GLASS
RUSK POWDER OR BREAD POWDER FOR DUSTING


METHOD
BOIL POTATO AND REMOVE THE SKIN AND MASH IT WITHOUT ANY LUMP
GRATE CARROT BEETROOT .CUT THE BEANS INTO VERY SMALL PIECES
TAKE A KADAI AND ADD OIL. PUT SAUNF AND ONION.ADD GREEN CHILLY. ADD RED CHILLY POWDER, TURMERIC . LET IT FRY TILL SOFT.ADD GINGER GARLIC PASTE. ADD BEANS CARROT CABBAGAE AND BEETROOT. ADD A HALF A GLASS OF WATER AND COOK THE VEGETABLES TILL SOFT. ADD THE REQUIRED SALT AND GARAM MASALA POWDER,.WAIT TILL ALL THE EXCESS WATER HAS GONE OUT. NOW REMOVE FROM STOVE AND MIX IT WELL WITH THE MASHED POTATO. ADD CHOPPED CORIANDER LEAVES AND MIX WELL MAKE BALLS OF THE MIXTURE AND DUST IT IN THE RUSK POWDER OR BREAD POWDER .DEEP FRY IN THE OIL TILL CRISP WITH MEDIUM FLAME
THIS CUTLET CAN BE HAD WITH TASTY SAUCE AVAILABLE IN THE MARKET