Tuesday, December 8, 2009

vegetable cutlet


  • 2 tbsp Oil
  • 1 medium-size Onion
  • 1½ tsp Finely Chopped Ginger
  • 1½ tsp Green Chilies
  • 1 cup Carrots
  • 1 cup Beans
  • 3 tbsp Fresh Chopped Coriander
  • 2 tsp Sesame Seeds
  • ½ cup Soya Granules
  • 2 Mashed Potatoes
  • 1 cup Kabuli Chana, boiled and mashed
  • 2 tsp Cumin Powder
  • 1 tsp Pepper Powder
  • ½ tsp Black Salt
  • 1½ tsp Lemon Juice


  • Place a pan over medium heat and put the oil in it.
  • After the oil becomes hot, add onion, garlic and ginger to the pan and cook until they turn brown.
  • Stir in chilies and carrots. Cook for 2-3 minutes.
  • Add rest of the ingredients, except sesame seeds, to the pan and cook for a few minutes.
  • Remove the pan from heat and let the mixture cool down a bit.
  • Now, mash the mixture and make small, even balls from it.
  • Flatten the balls and add sesame seeds on top.
  • Heat oil in a pan, enough for frying, and fry the cutlets in it.
  • Eat the cutlets with chutney, while they are still hot.

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