Vegetable Cutlets| Côtelette | EVENING SNACKS ON STREET




Vegetable Cutlets| Côtelette | EVENING SNACKS ON STREET

Ingredients
1 cup finely chopped potatoes
1/2 cup finely chopped french beans
1/2 cup finely chopped carrots
1/2 cup finely chopped cabbage
2 tbsp oil
1/2 cup finely chopped onions
salt to taste
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tbsp plain flour (maida)
1/2 cup plain flour (maida) dissolved in 3/4 cup water
bread crumbs for rolling
oil for deep-frying

Method
Heat the oil in a deep non-stick, add the onions and sauté on a medium flame for 1 minute.
Add all the potatoes, french beans, carrots and cabbage and mix well.
Cover and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2 tbsp) to avoid the vegetables from burning.
Add the salt, chilli powder, turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes.
Mash the mixture using a potato masher.
Remove from the flame, transfer the mixture to a plate and allow it to cool completely.
Divide the mixture into 7 equal portions and shape each portion into a 50 mm. (2”) flat oval.
Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper.
Serve immediately with tomato ketchup. Recipes,

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