Veg. Cutlets (Railway Style)

Ingredients

• 2 cup boiled & mashed potatoes
• 1/2 cup boiled green peas
• 1/2 cup grated carrot
• 1/2 cup grated beetroot
• 1/4 cup finely chopped coriander
• 1 tbsp green chilli paste
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp roasted cumin powder
• 1 tsp aamchur powder
• Salt to taste
• 1/2 bread crumbs
• 1 tbsp all purpose flour (for slurry)
• 1 tbsp cornflour (for slurry)
• Oil for frying

Steps

1. In a large mixing bowl, combine mashed potatoes, boiled peas, grated carrot, grated beetroot and coriander. Add green chilli paste, red chilli powder, roasted cumin powder, aamchur powder, turmeric and salt. Mix everything thoroughly until you get a soft, well-combined mixture.
2. Take a portion of the mixture and shape it into round, oval or slightly flattened cutlets. Keep the size uniform so they cook evenly.
3. Mix all purpose flour & cornflour with water to make a smooth, lump-free slurry of medium consistency. Dip each cutlet gently into the slurry, making sure it is coated evenly. Immediately roll it in breadcrumbs and lightly press so the crumbs adhere well.
4. Heat oil in a kadai over medium heat. Once hot, gently slide in the coated cutlets. Fry in batches without overcrowding the kadai. Fry until the cutlets turn crisp and golden brown on all sides. Remove and place on a kitchen towel to drain excess oil.
5. Serve hot with ketchup or chutney.