Ingredients
Potatoes – 3,medium
Carrots – 2
Beetroot – 1,medium
Oil – 1 tbsp
Onions – 2,finely chopped
Ginger-garlic paste – 1 tbsp
Red chilly powder – 1 tsp
Garam masala powder – 1 tbsp
Salt to taste
Maida – 2 tbsp
Bread slices – 10-12
Oil for deep frying
Method
- In a pressure cooker,add all the vegetables and cook for 10-15 minutes or till the vegetables cook completely.
- Peel the vegetables and mash it well,keep it aside.
- In a kadai, add the oil and sauté onions till they turn light brown.
- Add the ginger-garlic paste,chilly powder and garam masala and sauté for 2-3 minutes on low flame.
- Add the mashed vegetables,salt to taste and mix well.
- Keep the flame on low and sauté till the mixture becomes dry.
- Transfer to another bowl and let it cool.
- Add ½ a cup of water to maida and make a thin paste.
- Powder the bread slices in a mixer to make bread crumbs.
- Heat oil in a kadai for deep frying the cutlets. [Make sure the oil is really hot before putting in the cutlets].
- Make small balls of the vegetable mix and flatten it a little [shape it according to you preference].
- Dip it first in the maida-water mix and then roll it in the bread crumbs.
- Add the cutlets to the hot oil and fry till they become dark brown on both sides.