We love anything that is fried - Samosas, Aaloo Tikki, Potato Wedges. We though of experimenting with mixing vegetables with a few ingredients and making Cutlets. These are easy to make, delicious and light and can be had in summers / winters. We experimented yesterday because it had rained and the weather was perfect to have cutlets with tea.
Note: In the cutlets we have used simple and readily available ingredients - carrots,potato and paneer / cottage cheese. Feel free to experiment - you may add seasonal vegetables such as beet root / turnip / brocoli / sweet potato.
Preparation: 30 minutes
Cooking: 10 minutes
- Potatoes - 2 small, boiled
- Carrot - 1 small, boiled
- Paneer / cottage cheese - 100 gms, finely grated
- Green chilies - 3
- Coriander - 1/2 bunch
- Salt and Pepper to taste
- Ginger - 1/2 tsp. finely grated
- Onion - 1 small, finely chopped
- Jeera powder / cumin powder - 1/2 tsp
- Red chili powder - to taste
- All purpose flour - 4 tbsp
- Water - to make a smooth paste
- Vinegar - 1/2 tsp
- Oil - to fry
- In a grinder make a fine paste of green chilies, ginger and coriander leaves. Use vinegar to make the paste.
- In a bowl, add the paste, paneer, onions, boiled potatoes and carrots and mix well.
- Now add salt, pepper, jeera powder and red chili powder and make a smooth mix.
- In a separate bowl, make a watery mix of all purpose flour and water to coat the cutlets.
- Using your palm, thumb and index finger, make flat cutlets of the mix.
- Heat oil in a deep pan for deep frying.
- Dip the cutlets into the all purpose flour mix and deep fry till golden brown.
- Remove from flame and serve with you favourite chutney / ketchup.