Ingredients:
- 2 medium potatoes
- 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
- 2 tablespoons chopped coriander
- 2 finely chopped green chilies
- 1 teaspoon chopped ginger
- 1 teaspoon salt
- 1 teaspoon mango powder
- 3 tablespoon All Purpose flour (maida)
- 1 cup breadcrumbs
- Oil to fry
- Boiled the potatoes until they are tender.
- Once cooked, drain the water and let the potatoes cool down.
- Peel the skin off and mash the potatoes.
- Steam the chopped mixed vegetables.
- Make sure to squeeze the vegetables to take the excess water out and cutlet dry.
- Mix all the ingredients togather; adjust salt and pepper to your taste.
- Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
- With oiled hands, divide the mixture into 10 equal parts.
- Shape into flat round cutlet about 1/2 inch thick.
- Dip each cutlet in the flour batter, and roll the patty in breadcrumbs and set aside.
- Heat the oil on medium high heat in a frying pan.
- Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
- Fry a few cutlets at a time until they are golden-brown on both sides.
- Repeat this until all the cutlets are done. Serve hot.
Method:
