By: Payal
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4 boiled potatoes
1/2 cup green peas
1/4 cup carrots, finely chopped 1/4 cup French beans, finely chopped
1 cup grated cheese or 100g chopped paneer
1/4 cup breadcrumbs
1 tbsp ghee
4 dark green chillies, finely chopped
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1 tbsp chopped cashews
1 tbsp raisins
1 tsp cumin (jeera) powder
1 tsp fennel (saunf) powder
1 tsp chilli powder
1/4 tsp chaat masala
Salt to taste
Oil for frying
2 cups vermicelli (sevai/semiya)
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3 tbsp maida
3 tbsp corn flour
1 tbsp milk
Water as needed
1/2 tsp black pepper
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Roast the vermicelli on low flame until golden. Boil it for 2–3 minutes. Drain and let it cool down completely.
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Parboil the green peas, carrots, and French beans. Add the boiled potatoes and mash them all together in a bowl.
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Heat ghee in a pan on low flame. Add the chopped ginger and green chillies. Add the cashews, stir for a few seconds, and mix in the raisins.
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Add this mix to the mashed veggies. Sprinkle all the dry spices from the list above. Add salt and mix everything nicely.
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Now add the grated cheese and breadcrumbs. Mix everything again until you get a nice and even mixture.
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Make a slurry by mixing the maida, corn flour, milk, water, salt, and pepper together in a bowl.
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Shape the veggie mix into small shaped cutlets. Dip each one into the slurry and coat them with the crushed vermicelli.
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Freeze the cutlets for about 15 minutes. This helps keep everything together while frying.
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Deep-fry the cutlets in hot oil until golden brown and crispy. Serve hot with ketchup or chutney you like.
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For More Cutlet Recipes Click Here:
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By: Neha Grover
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