Food World Food Indian Food 

veg patties or vegetable cutlet recipe

INGREDIENTS

3 tbsp bread crumbs or bread pulp from 2 to 3 bread slices
2 tbsp maida/all purpose flour
3 tbsp water
? cup bread crumbs or as required
2 to 3 tbsp oil for shallow frying
½ cup boiled and chopped carrots or 1 medium carrot
1 cup boiled and chopped potatoes or 100 grams or 1 large potato
? cup fresh matar/peas, boiled
½ inch ginger + 1 or 2 green chilies, crushed to a paste
¼ tsp red chili powder/lal mirch powder
½ tsp cumin powder/jeera
½ tsp garam masala powder



Method

bubble 1 expansive potato, 1 medium carrot and ½ container matar/green peas exceptionally well in a steamer or weight cooker.
at the point when the veggies are cooling, barrage 4 to 5 cuts of bread in a nourishment processor or processor till fine to get bread pieces.
keep the bread morsels aside in a plate or plate.
peel the potatoes and carrots and slash them. take them in a dish alongside the cooked peas.
pound them with a masher or fork.
include 1 tsp squashed ginger+green bean stew glue, ¼ tsp red stew powder, ½ tsp cumin powder, ½ tsp garam masala powder, 3 tbsp bread morsels and salt as required.
rather than bread morsels you can likewise add 2 to 3 cuts of bread plunged in water and afterward crushed totally of the water.
blend everything extremely well. check the taste and include more salt or the zest powders if required.
in another little bowl, take 2 tbsp maida/universally handy flour and 3 tbsp water.
mix and blend this blend to get a smooth glue with no knots.
presently take the cutlet blend in a plate and utilizing a cutlet mold, shape it or make little to medium estimated round cutlets by rolling and smoothing the blend in your palms.
heat 2 to 3 tbsp oil for shallow broiling in a container. take a cutlet and plunge in the maida glue delicately, such that the glue gets covered everywhere throughout the cutlet.
at that point coat the cutlet in breadcrumbs equally and everywhere. on the off chance that you don’t have breadcrumbs, then you can likewise utilize rava/sooji/cream of wheat. coat the veg cutles with rava.
dust the overabundance bread pieces and place it in the medium hot oil.
dunk every cutlet along these lines in generally useful flour glue, coat with bread pieces and continue the search for gold.
at the point when one side is brilliant, flip and broil the other side. include more oil if required.
flip two or three time increasingly and broil every one of the cutlets till they are equally brilliant and fresh from all sides.
channel veg cutlets on kitchen paper towels.
serve vegetable cutlets hot with green chutney or tomato ketc



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