Vegetable Cutlet

Vegetable Cutlet is my favorite appetizer. Whenever I have served it in parties, everyone has just loved it. I generally refrigerate the cutlets after rolling out in bread crumbs. Right before the party I fry it so it can be served hot.

Quantity about 15-16 pieces

Ingredients:
5 large boiled potatoes mashed
1/2 cup french beans chopped
1/2 cup carrots finely chopped
1/2 tsp Cumin seeds
1 large onion finely chopped (preferably red onion)
3-4 green chillies chopped
1 tbsp ginger grated
3 tsp Corainder powder
1 and 1/2 tsp Red chilli powder
1 and 1/2 tsp dried Mango powder
2 tsp Roasted Cumin powder
2 tsp Dried Kasuri Methi
1/4 cup cashews
1/4 cup raisins
1 tsp sugar
1/2 cup fresh corainder leaves
3 tbsp Oil
Salt to taste
2 cups Bread Crumbs

Fresh Garam Masala (to be ground)
2 cloves
2 green cardamoms
4 black pepper

Mix the ingredients below to make batter:
1/2 cup white flour
1/4 cup cornstarch
1/2 cup water
1 tsp salt


Directions:
Heat oil in a pan. Add cumin seeds, green chilli, ginger, cashews, and raisins. Saute it for a few seconds, then add onions. Saute onions until golden brown. Add french beans and carrots, cover and cook until soft. Now add the coriander powder, red chilli powder, and mango powder, then mix it well. Add mashed potatoes, salt, sugar, kasuri methi, garam masala powder, and roasted cumin powder. Mix all the spices with the potatoes, then add coriander leaves. Turm off the heat. Wait till the mixture cools down. Divide the mixture equally in small balls and flatten it to give it a shape of cutlet. Dip it in the batter, then roll it out in the bread crumbs. Heat oil on high heat and fry the cutlet. Make sure to turn the heat to medium while the cutlets are frying. Before frying the next batch, make sure the oil is really hot otherwise the cutlets may break. Serve with coriander chutney or tamarind chutney.