Ingredients
| | |
| Potato | 5 Nos |
| Carrot | 1 No |
| Beetroot | 1 No |
| French Beans | Around 15 |
| Peas | Around 15 |
| Salt | As per Taste |
| Turmeric Powder | ½ Teaspoon |
| Chaat Masala | 1 Teaspoon |
| Chilli-Ginger paste | 1 Tablespoon |
| Rawa (Semolina) | As per use |
Pre-preparations:
- Boil potato, carrot, French beans and peas together in a pressure cooker. For this, cut the potato, carrot and French beans in medium sized pieces. Add the peas.
- Add salt and turmeric while boiling. Allow at least 5 whistles so that carrots and French beans are cooked properly
- Boil beetroot separately because it leaves lot of color.
- Remove them from the cooker and spread them on a plastic sheet and let it cool down so that it becomes dry and all the moisture goes away and it doesn’t become soggy.
- It should be kept for around 2 hours
Procedure
- Mash all the boiled vegetables including beetroot. Add salt, chaat masala, Chili-Ginger paste and mix all the ingredients well.
- Give any shape of your choice. I gave it a rectangle shape. Once you give a shape, coat all the cutlets with semolina properly on all sides.
- Then you can either deep fry the cutlets or shallow fry them as per your diet-consciousness.
- I have shallow fried them. Still, if you deep fry, it gives the best taste.
- Serve hot with chutney or ketchup
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