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.