VEGETABLE CUTLET

INGREDIENTS:

2 medium boiled potato (grated)
2 medium carrot (grated)
1 beet-root (grated)
1/2 cup finely chopped long green beans
2 green chillies (finely chopped)
Handful of green peas (frozen)
2 tbsp chopped onion
1 tsp cumin seeds
1 tbsp grated ginger
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp chaat masala
3 tbsp coriander leaves (chopped)
2 tbsp flour
1 tbsp cashewnuts
1 tbsp peanuts
2 tbsp lemon juice
1/2 cup bread crumb
Oil 6-7 tbsp
Salt to taste


METHOD:
Roast peanuts and cashewnuts and crush roughly.

Heat 2 tbsp oil in a wok. Add cumin seeds and grated ginger in it. Stir for 30 seconds. Now add chopped onion and fry till golden brown.

Add green beans, carrot, beet and green chillies in it. After stirring 2 minutes, add red chilli powder, garam masala and green peas in it.

Fry till all water evaporates. Now add crushed cashewnuts and peanuts. Stir for 2 minutes. Add flour in it and mix thoroughly.

Take grated potato in a large bowl. Put the fried mixture in it. Add coriander leaves, salt and lemon juice. Mix altogether very well.

Take one table spoon of mixture, give a flat round shape with your palms and coat with bread crumb. Keep it aside. Make all the cutlets accordingly.

Heat 2 tbsp oil in a pan. Put 6-8 cutlets on the pan. Fry one side of each cutlet for 3 minutes and reverse side for another 2 minutes. So that each side of cutlets should be crispy and brown.

Put kitchen paper towel on a tray. Keep fried cutlets on it, so this paper towel absorbs excess oil from cutlets. Sprinkle chaat masala on the top of cutlets.

Serve hot with tomato ketchup or mint chutney.