This recipe also serves as an excellent breakfast variety, kids recipe or can be eaten as a all time snack.
Ingredients for Vegetable Cutlet Recipe:
Carrot - 2 no, parboiled
Potatoes - 3 large, boiled
Onion - 1 finely chopped
French beans - 100 gm, parboiled
Green peas - 1 cup, parboiled
Ginger - 1"
Garlic - 5 flakes
Green Chili - 2 nos
Semolina (Rawa) - 3 tbsp
Cornflour - 2 tbsp
Sesame seeds - 1 tsp
Salt, as required
Oil, for shallow frying
Method for Vegetable Cutlet Recipe:
Grind parboiled green peas, carrots and french beans to rough paste. In a bowl mix the vegetable paste with grated boiled potatoes.
Grind green chilies, garlic and ginger into fine paste. Add this paste too in the vegetable mixture.
Add to this sesame seeds, salt, corn flour, 1 tbsp semolina and chopped onion.
Mix well and divide the portion in small balls. Give them desired shapes and coat with the rest of semolina on both sides. Shallow fry in a deep pan until golden in color.
Serve hot with tomato ketchup and green chutney.
Ingredients for Vegetable Cutlet Recipe:
Carrot - 2 no, parboiled
Potatoes - 3 large, boiledOnion - 1 finely chopped
French beans - 100 gm, parboiled
Green peas - 1 cup, parboiled
Ginger - 1"
Garlic - 5 flakes
Green Chili - 2 nos
Semolina (Rawa) - 3 tbsp
Cornflour - 2 tbsp
Sesame seeds - 1 tsp
Salt, as required
Oil, for shallow frying
Method for Vegetable Cutlet Recipe:
Grind parboiled green peas, carrots and french beans to rough paste. In a bowl mix the vegetable paste with grated boiled potatoes.
Grind green chilies, garlic and ginger into fine paste. Add this paste too in the vegetable mixture.
Add to this sesame seeds, salt, corn flour, 1 tbsp semolina and chopped onion.
Mix well and divide the portion in small balls. Give them desired shapes and coat with the rest of semolina on both sides. Shallow fry in a deep pan until golden in color.
Serve hot with tomato ketchup and green chutney.
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