Ingredients

Special Potatoes for cutlet – 250 g (2 med size)

Carrot – ¼ cup

Beans – ¼ cup

Peas – ½ cup

Corn flour – 1 TBS

Jeera Powder – 1 tsp

Dhania Powder – 1 tsp

Hing – ¼ tsp

Coriander leaves (chopped) – 1 TBS

Hara Mirchi (Chopped) – ¾ tsp

Ginger Paste – 1 tsp

Salt – ¾ tsp

MDH Garam Masala – ¾ tsp

Rawa  (Optional)

Lemon Juice – ¾ tsp

Yield – 10 Cutlets

 

Process

  • Peel and boil the potatoes in excess boiling water.
  • As soon as the potatoes are cooked, drain the water.
  • Cool down the potatoes to room temperature. Mash to smoothness.
  • Boil all vegetables in excess boiling water. Drain and cool.
  • Squeeze all excess water from boiled vegetables without distorting their shapes.
  • Mix potatoes, veggies and all other ingredients.
  • Mix well without pressing too much.
  • Roll balls and press to give a round 4mm thick flat oval shape.
  • Roll over rawa and deep fry at moderately hot temperature.
  • Increase the temperature of Oil just before taking out.
  • Fry till dark brown color.

Alternate Recipes:

  • Serve with home Made red tomato sauce. Goes well with North Indian meals.
  • Needs to be served hot.
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