Vegetable Cutlet

Ingredients:

2 medium sized Potatoes

1/2 cup finely chopped Beans

1/2 cup finely chopped Carrot

1/2 cup finely chopped Beetroot (optional)

1/2 cup frozen/soaked Green Peas

5 -6 strands Coriander leaves

1 medium sized Onion

1/2 tsp Ginger Garlic paste

1/2 tsp Turmeric powder

Pinch of Asafoetida powder

1/4 tsp Garam Masala

3/4 tsp Pav Bhaji Masala

3/4 - 1 tsp Red Chilly powder

1/2 tsp Coriander seed powder

3/4 tsp Cumin seed powder

1/2 tsp Mango powder / Amchoor powder

1/2 - 3/4 tsp Chat Masala

Salt to taste

3 - 4 tsp All Purpose flour

3/4 cup Bread crumbs

1/4 cup Semolina / Bombay Rava / Chiroti Rava

1 - 2 cups thin Beaten Rice / Avalakki

1/2 tsp Black Gram seeds

1/2 tsp Mustard seeds

1 - 2 strands of Curry leaves

Oil

Recipe:

Put potatoes in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off, immediately take off the potatoes from the cooker and keep them aside. Once they come to room temperature remove the outer cover and grate them or mash them properly, add little amount of salt and mix them well.

Finely chop the carrot, beans, beetroot as shown in the picture below. Chop coriander leaves, onion into small pieces.

Put finely chopped vegetables, frozen/soaked green peas in a pressure cooker container, add little amount of salt, water and cook.(4-5 whistles) Once the pressure goes off, put them in a clean cotton cloth and squeeze them properly.

Put 3-4 tsp oil, mustard seeds, black gram seeds in a thick bottomed vessel/pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in low flame. Add chopped onion, asafoetida, turmeric and fry them in low/medium flame until it turns light golden in color. Add chopped coriander leaves and fry them for about 1-2 mins in low flame. Add cumin seed powder, coriander seed powder, garam masala, chilly powder, mango powder, chat masala, pav bhaji masala and fry them for about 1 min in low flame. Add squeezed vegetable mix, salt and mix them well. Fry them for about 3-4 mins in medium/low flame.

Put this fried mixture and grated potato, crushed beaten rice, 1/4 cup of bread crumbs(To thicken the masala) in a vessel and mix them well(Add salt if required) 

Put around 3 tsp of all purpose flour, pinch of salt in a bowl. Mix them well by adding sufficient amount of water.(The consistency should be like that of milk)

Take little amount of prepared dough and pat it to medium thick round shapes as shown in the picture below.

Put 1/2 cup of bread crumbs, semolina, salt, 1/4 tsp chilly powder, pinch of turmeric powder in a vessel and mix. 

Dip each patted cutlets in all purpose flour batter and then immediately roll this in bread crumb mixture and keep them aside. Make sure that all the edges are covered properly with bread crumbs mixture.

Keep oil in a thick bottomed vessel and heat it. Put this rolled cutlets in oil and deep fry until they turn golden in color.

Serve hot along with green chutney or tomato ketchup.