Vegetable Cutlet

Ingredients:

Potato - 2 small

Onion - 1 small

Beetroot, Carrots, Peas - 1 cup

Cumin Powder - 1 tsp

Green Chilly - 1 or 2 (Optional)

Red Chilly Powder - 1 tsp

Turmeric Powder - 1/4 tsp

Garam Masala - 1/4 tsp

Hing / Asafoetida - 1 pinch

Coriander Leaves - a few

Ginger - 1/2 tsp

Garlic - 1 tsp

Fennel Seeds, crushed - 1 tsp

Oil - 1 tbsp

Water - 1 tbsp + 1/4 cup

Salt to taste

Maida - 2 tbsp + 2 tbsp

Breadcrumbs - 1 cup

Method:

Pressure cook potatoes, and mash. Keep aside.

Grate beetroot, carrots and keep aside.

Heat oil in a kadai and add finely chopped onions. Saute till golden.

Add finely chopped green chillies, hing, grated ginger, fennel seeds and grated garlic. Saute for 30 seconds on medium flame.

Add turmeric powder, red chilly powder and garam masala. Cook till raw smell of masalas fade.

Add grated vegetables and peas and cook well for 3-5minutes on medium flame.

Add mashed potatoes and mix well. Cook for 5minutes. Add chopped coriander leaves and adjust salt.

Cook till water evaporates and mixture forms a ball.

Optional to add 1 to 2 tbsp of Maida to this mixture and cook well. Maida helps to absorb any moisture content.

Let the mixture cool down to room temperature.

For making breadcrumbs, add 3 to 4 bread slices to a dry mixer jar. Pulse for few seconds till crumbs are formed. Heat for 3-4 minutes on full power in microwave in a plate -OR- dry roast in a pan on medium flame stirring continuously till golden brown.