Vegetable Cutlet

     Am a very big fan of vegetable cutlet. But its been ages since i made this tremendous lip smacking starters. Recently when i was surfing a food page in facebook, came across a perfectly prepared vegetable cutlet which made me to try for a chilly cold evening. Somehow excavated the recipe from my memory and now here comes for your views. Check my deep fried version HERE.

ALL YOU NEED:

Potato	2 Nos.
Peas	1/4 cup
Carrot	1 No.
Beans	6 Nos.
Red Chilly Powder	1/2 spoon
Turmeric Powder	Pinch
Coriander Powder	1/2 spoon
Coriander Leaf	1/4 cup
Chopped Ginger	1 spoon
Chopped Garlic	1 spoon
Garam Masala	1/4 spoon
Cumin Powder	1/4 spoon
Fennel Seeds	1 spoon
Green Chilly	2 Nos.
Breadcrumbs	To coat
Maida	2 spoons
Water	To mix flour
Salt	To Taste
Oil	Shallow Fry

METHOD:
     Chopped all the vegetables except peas and steam it cooker with pinch of salt. Mash all the veggies using a masher. Let it cool down. Heat a spoon of oil. Add fennel seeds, chopped ginger, chopped garlic, sauté it for a while. Now add mashed veggies and all the above powders. Saute nicely until raw smell of powder goes off. Adjust the salt. Make sure the mixture is not watery. (It its watery or sticky, add maida or breadcrumbs until its thickens) Add freshly chopped coriander leaf, stir well. Let the mixture cool down.
     Meantime, in a wide bowl add 2 spoons of maida, add water and pinch of salt, mix it without any lumps. It shouldn’t be either very thick or thin. Once the mixture gets cool, divide it as medium sized roundels.

- Sangeetha Nambi