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VEGETABLE CUTLET
INGREDIENTS
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Potatoes (boiled) |
500 gm |
Lemon |
1 |
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Cabbage (small) |
1 |
Salt and Red chilly powder |
tsp. each |
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Cauliflower (small) |
1 |
Roasted jeera |
tsp. |
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Carrots |
2 |
Garam masala |
tsp. |
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French beans |
100 gm |
Chat masala |
tsp. |
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Beat |
1 |
Coriander (finely chopped) |
For flavor |
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Green chilies |
4 |
Bread crumbs |
200 gm |
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Ginger |
1" |
Oil |
For deep frying |
METHOD
Peel the potatoes and grate them. Grate all the vegetables and half boil. Mix potatoes, vegetables, masalas, chopped coriander, ginger and green chilly. Add half of the breadcrumbs. Divide the mixture into 6-8 parts. Take a chakla. Spread breadcrumbs upon it. Keep first part of mixture upon it and shape it into a heart by pressing it. Cover it with breadcrumbs properly and deep fry. Serve hot with finger chips, round slices of cucumber, tomatoes, onions, and tomato sauce.
Serves: 6-8 adults.
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