Vegetable Cutlets

Vegetable Cutlets

Preparation Time: 45 minutes

Cooking Time: 15 minutes

Yields: 8

INGREDIENTS:

Potatoes- 2, medium size (Boiled)

Green peas or matar (frozen or fresh)- 1/2 cup (Boiled)

Cottage cheese or Paneer- 1/2 cup, crumbled

Onion- 1, medium, chopped

Coriander leaves- handful, washed and chopped

Rice flour - 3 tablespoon

Bread crumbs- 1/2 cup

Ginger- 1” piece, finely chopped

Green chilies- 2

Salt- 1.5 teaspoon (adjust according to your taste)

Garam masala powder- 1.5 teaspoon

Coriander powder- 1.5 teaspoon

Red chili powder- 1.5 teaspoon

Dry mango powder or Amchur- 1.5 tsp

Chaat masala- 1 tsp

Turmeric powder- 1 teaspoon

Oil- for frying

DIRECTIONS:

We will start by boiling or steaming the potatoes.

For that rinse potatoes well and place them in a Pressure cooker with about 2 cups of water. Close the lid.

Pressure cook them for about 6-7 whistles or till they are completely cooked.

When the pressure settles down open the lid and let the potatoes come to room temperature.

Steam the peas too. Let them also come to room temperature.

Either grate or crumble finely the cottage cheese.

Chop ginger and green chilies too.

Peel and Mash the potatoes with a masher or you can grate them with the help of grater.

Coarsely mash green peas too.

Finely chop onion too.

Now, add everything together- mashed potatoes, peas, crumbled paneer, chopped onion, chopped ginger, chopped chilies, chopped coriander leaves, bread crumbs, rice flour and all the masalas.

Mix everything well and bring the entire mixture together.

Divide the mixture into 8 equal portions.

Now shape them in whatever shape you like- round patties or cylindrical. I have given them diamond kind of shape ;)

Heat oil in a wok or kadai.

When the oil reaches to medium hot temperature gently put 2-3 prepared cutlet in the oil.

Do not overcrowd the wok.

Let them fry on one side for 2-3 minutes.

After that with the help of a slotted spatula gently flip and fry on the other side too till golden & crisp.

Take them out on a kitchen tissue to absorb the excess oil.

Similarly fry all the cutlets.

Serve hot with ketchup or green chutney.