When the school sessions came to an end, My sister and I would rush back home, least worried about the heavy bag on our backs throwing us here and there. My Amma would open the door and have the most crispy delicious bite size cutlets. Yummyyy! I can actually smell it even now. Here's that very tantalizing recipe I share with you.
Ingredients
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| VEGETABLE CUTLET |
Ingredients
- 1 medium sized onion finely chopped
- 3 boiled and mashed potatoes
- 1 cup of mixed vegetables (finely carrot, cabbage beans and peas)
- 1 cup of bread crumbs (if you have left over bread slices just run them in a mixer and keep it ready)
- 4 tbsp of cornflour
- 1 tsp garam masala
- 1 tbsp of chopped coriander
- salt as needed
- Oil to deep fry
Method
- Heat 3 tbsp oil in a pan. Saute the onion till golden brown.
- Toss in the mixed vegetables and cook till the veggies are soft.
- Sprinkle the garam masala and salt. Mix well.
- Turn off the stove and fold in the mashed potatoes and coriander. The consistency should be that you can easily roll into balls.
- Mix the cornflour and water, consistency should be enough to coat each ball.
- Spread the crumbs on a tray.
- Make a ball out of the vegetable filling and flatten to 3/4 of an inch. You can also explore shapes.
- Now heat oil in a pan on medium flame to deep fry. If you are more health conscious, do a pan fry. works well too.
- Coat each ball in the cornflour mixture and roll over the bread crumbs. Press it tightly so it sticks on well to the cornflour coating.
- Gently drop them to the oil. Fry till they evenly brown.
- Serve with ketchup or a simple chutney. Happy snacking!