Ingredients for Mixed Vegetables Cutlets With Three Dips
- 2 boiled and mashed potatoes
- 1/4 cup grated carrot
- 1/4 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped coriander leaves
- 1/4 cup finely crushed frozen green peas
- 1 tbsp finely chopped ginger green chillies
- 2 tbsp finely chopped yellow bell pepper
- 2 tbsp finely chopped onions
- 2 tbsp crushed masala peanuts
- 1 tsp chaat masala
- 2 tbsp arrowroot powder
- to taste Salt
- 1/2 cup dried bread crumbs
- Water as required
- As needed Oil for deep frying
- as needed chilli flakes for garnishing
- to taste chaat masala for garnishing
- as needed mint leaves for garnishing
Cooking Instructions for making Mixed Vegetables Cutlets With Three Dips
Crush fresh green peas in a mortal and pestle
In a mixing bowl combine together boiled and mashed potatoes, crushed peas, grated carrot, chopped mint leaves, finely chopped coriander leaves, finely chopped yellow bell pepper, finely chopped ginger green chillies, finely chopped onions, crushed peanuts, chaat masala and salt
Crush masala peanuts also
Add crushed masala peanuts to the mixture
Keep water and dried bread crumbs ziplock nearby
Heat oil in a kadai, first on high flame, then make the flame medium
Now add arrowroot powder to the mixture
Mix well the cutlet mixture and make medium size cylinder
Put the cylinder in the bread crumbs ziplock
Now shake the ziplock, the crumbs will coat on the cutlet on it’s own, do not touch it
Now slowly slide the ready cylinder in the hot oil
Fry on medium heat, by turning it at regular intervals, until becomes light brown and crispy from outside
The cutlets are ready to serve
The three dips roasted bell pepper dip, green almond dip and hung curd mint dip
The three dips are ready
Arrange the ready cutlets in a serving platter, garnish them with chaat masala, chilli flakes and mint leaves, serve them with three dips
Leave a Reply