Ingredients
- 1 tbsp oil + for frying
- 1/8 tsp asafoetida
- 1/2 cup mixed vegetables (onions, capsicum, cabbage & carrots)
- 1 tsp ginger-chilies paste
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 1/8 tsp turmeric
- 1/2 tsp chaat masala powder
- 1/8 tsp black pepper powder
- 1/2 tsp cumin seed powder
- salt to taste
- 1/4 cup semolina (fine sooji/rava)
- 1/4 cup boiled peas
- 3-4 boiled & mashed potatoes (about 2 cups)
- 1 + 1/3 cup fresh bread crumbs
- 2 tbsp finely chopped coriander leaves
- 3 tbsp cheese cubes
- Corn flour slurry (1 tbsp corn flour mix with 1/4 cup water
Method
- 1. Take 1 tbsp oil in a pan.
- 2. Add asafoetida & mixed vegetables.
- 3. Keep flame low. Add ginger-chilies paste, red chili powder, coriander powder, turmeric, chaat masala powder, black pepper powder, cumin seed powder, salt to taste.
- 4. Mix well & keep vegetables crunchy.
- 5. Add semolina & boiled peas. Mix well.
- 6. Cook mixture for 1 min.
- 7. Switch off the flame.
- 8. Transfer this vegetable mixture to a bowl & allow cooling for 5-10 min.
- 9. Add boiled & mashed potatoes, 1/3 cup fresh bread crumbs, finely chopped coriander leaves & mix well.
- 10. Check salt & adjust if required.
- 11. Using greased hands take a small ball of a mixture, flatten it & put 2-3 small cubes of processed cheese. Roll it from all sides covering it & then roll in oval shape.
- 12. Prepare all cheesy cutlets in the same way.
- 13. Dip cutlets in corn flour slurry & roll it in fresh bread crumbs.
- 14. Put vegetable cutlets to set in the refrigerator for 30 min.
- 15. Fry cutlets in batches of 4-5 keeping flame on high.
- 16. Once they are golden brown on one side turn it over & fry on another side.
- 17. Take out on a paper napkin once golden in color.
- 18. Fry remaining cheesy vegetable cutlets in the same way.
- 19. Serve hot cheesy vegetable cutlets with tomato ketchup & green coriander chutney!
- Category
- Vegan
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