Vegetable Cutlet

Ingredients

Quantity - 30 Cutlets

Potatoes-3
Chopped beans - 1 1/2 cups
Chopped carrot - 1 cup
Green peas -1/2 cup
ginger garlic paste - 1 tsp
Onion - 1(big) chopped
Tomato - 1/2 chopped
garam masala - 1 tsp
green chillies -2
Cumin powder - 1 tsp
turmeric - 1/2 tsp
milk- 1/2 cup
All purpose flour - 1 tbsp
Breadcrumbs - 1-2 cups

Procedure (Deep Fry)

1. Boil the all the vegetables and mash them seperately and then mix and keep it aside.
2. Add milk to the All Purpose flour to make a batter and keep aside.
3. Place a wide thick bottomed bowl on the flame with 5 teaspoons of cooking oil in it. On heating add mustard seeds. On sputtering add finely chopped onions,ginger garlic paste, cumin seeds, turmeric powder,green chillies, chilli powder & garam masala powder to it. Add finely chopped onions and after they are translucent add the chopped tomato and required quantity of salt to it . Allow it to fry on a medium flame.Now the mixture is ready.
   
4. With oiled hands, divide the mixture into 30 equal parts.
5. Shape into flat round patties about 1/2 inch thick.
6. Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
7. Heat the oil on medium high heat in a frying pan.
8. Frying pan should have atleast 1 1/2 inch of oil.
9. Fry a few cutlets at a time until they are golden-brown on both sides.
10. Repeat this until all the cutlets are done. Serve hot.

Tips:

1. If the oil is not hot enough, the patties will break.
2. If the vegetable/potato mixture looks wet, you can add some breadcrumbs.

Baked Version

1. Repeat the steps 1 through 5.
   
2. Preheat the oven to 425F.
   
3. Spread an aluminum foil over a baking tray and spray the cooking oil afterwhich place 6-7 cutlets over it.
   
4. Bake them for 10 min and then flip over the cutlets.Leave them for 10 more min or until golden brown.
5. Serve hot with sauce or chutney.