Durga Puja  
Durga Puja

Durga Puja - A cultural and heritage celebration of Bengalees

Celebrate 2013 Durga Puja from 10th Oct - 14th Oct

Sharodiya Magazines
Durga Puja Recipes
About Durga Puja
Durga Puja Calendar 2013
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Durga Puja Wallpapers


Served as snacks or starter, suitable for vegetarians
Speciality: A cuisine for Durga Puja/Sharodiya festival.

Ingredients for Vegetable Cutlet

Carrot - 1, medium
Potato - 1, medium
Beetroot - 1, medium (optional)
Green beans - 4-5
Peas - ⅓ cup (optional)
Garlic - 1 clove
Fennel seeds - 2-3
Green chilli - 2-3
Corainder leaves - one handful
Onion - 1, medium, finely chopped
Plain flour - 2-3 Tablespoons
Bread crumbs - as needed, to coat the cutlets
Salt - to taste

Method for Vegetable Cutlet

Finely chop all the vegetables.
Wash and boil the vegetables with little water, turmeric powder and salt.
Smash them and keep aside (if there is any excess water in the cooked vegetables drain it).
Grind garlic, fennel seeds, green chilli, and coriander leaves.
Heat one tablespoon of oil.
Fry onions till they turn brown and add the grounded paste.
Fry for few seconds.
Then add the smashed vegetables and fry till they get thickened.
Wait to cool down.
Add little water to the flour and mix well.
Make medium size flat cakes out of the mash, dip in the consistency and immediately smear them in the bread crumbs.
Spread them on a flat plate to dry.
Deep fry or roast on both sides until the cutlet turns deep brown.
Serve hot with your choice of dip, chutney or ketchup.


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