Ingredients
Potatos - 2 (boiled & Smashed)
Vegetables ( Beans, Peas, Cauliflower, Carrots, Cabbage) each 1/4 cup
Cashews - 2 tsp
Garam Masala - 1 tsp
Red Chilli powder - 1/2 tsp
Garlic and Green chilli paste - 1 tsp
Maida flour - 2 tsp
Corn flour - 1 tsp
Semolina(rava) OR Bread crumbs (for coating)
Lemon juice - 1 tsp
salt to taste
Oil (for deep frying)
Method
Potatos - 2 (boiled & Smashed)
Vegetables ( Beans, Peas, Cauliflower, Carrots, Cabbage) each 1/4 cup
Cashews - 2 tsp
Garam Masala - 1 tsp
Red Chilli powder - 1/2 tsp
Garlic and Green chilli paste - 1 tsp
Maida flour - 2 tsp
Corn flour - 1 tsp
Semolina(rava) OR Bread crumbs (for coating)
Lemon juice - 1 tsp
salt to taste
Oil (for deep frying)
Method
- Steam all the chopped vegetables until just tender
- Combine potatos, cooked vegetables.
- Add cashews, salt, garam masala powder, chili-ginger paste, lemon juice and red chilli powder
- Add cornflour for binding
- Mix well with hands
- Put some oil to your palms so that the mixture won't stick to your palms
- Heat oil in a frying pan
- Make small balls of the mixture, press them on your palm to flatten and give any desired shape (for example, round, oval or heart shape) or use a cutlet mold
- Make a thin paste of flour and water
- Dip each cutlet into this paste letting excess drip off and rub into semolina
- Deep fry all the cutlets until light golden from both the sides.
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