Vegetable Cutlet by JK's Kitchen - Indian Vegetarian Cuisine

Vegetable Cutlet by JK's Kitchen -  Indian Vegetarian Cuisine

INGREDIENTS (13 – 14 CUTLETS)

4 – 5 Boiled Potato

1 Cup Boil Vegetables (Carrot, Cabbage, Cauliflower)

1 Cup Bread Crumbs

6 – 8 Tsp. Corn Flour 

2 Tsp. Ginger Garlic and Chili Chopped

1 Tsp. Red Chili Powder

1 Tsp. Dhania Powder

1 Tsp. Gharam Masala Powder

1 Tsp. Cumin Powder (Jeera Powder)

Semolina / Suji

Salt to Taste

Oil for Deep Fry / Shallow Fry

INSTRUCTIONS

Ø  Drain and Mash Boil Potato and Vegetables with A Spoon Or Spatula And Mix It Properly.

Ø  Add Red Chili Powder, Dhania Powder, Gharam Masala Powder, Jeera Powder, Salt, Ginger, Garlic, Chili Corn Flour And Bread Crumbs. Mix Everything Well.

Ø  Shape The Veg Cutlet And Roll Them In Semolina/Suji (This Will Make Cutlet Crispy And Crunchy).

Ø  Heat the Oil and Deep Fry or Shallow Fry Cutlet In Oil Till It Become Golden Brown And Crispy On Both The Sides.

Ø  Serve It With Ketchup Or Mint Coriander Chutney Or You Can Also Serve Veg Cutlet With Warm Bread.

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