Veg Cutlet

How to Prepare

1. Boil the potatoes, carrots, and green peas until soft, then drain and mash them together in a large mixing bowl.
2. Add finely chopped green chilies, ginger, coriander leaves, garam masala, red chili powder, cumin powder, and salt to the mashed vegetables. Mix well.
3. Add bread crumbs to the mixture to bind it. Adjust the quantity if needed to form a firm dough-like consistency.
4. Shape the mixture into small round or oval cutlets, about 2 inches in diameter.
5. Prepare a slurry by mixing maida with water to form a thin paste. Dip each cutlet in the slurry to coat it lightly.
6. Roll the coated cutlets in breadcrumbs to cover them evenly.
7. Heat oil in a deep fryer or kadai over medium heat. Fry the cutlets in batches until golden brown and crispy on all sides (about 3-4 minutes per batch).
8. Remove the cutlets using a slotted spoon and place them on a paper towel to drain excess oil.
9. Serve hot with mint chutney or tomato ketchup.