TIP OF THE WEEK

To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Veg Cutlet

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Ingredients

  • Potatoes 2 large, boiled, peeled and mashed.
  • Carrot 1, peeled and grated
  • Capsicum 1 de-seeded and diced
  • Beetroot 1, peeled and grated
  • Paneer (optional)a fistful crumbled
  • Onion 1 large, finely chopped
  • Garlic 5-6 pods finely chopped
  • Ginger 1/2 inch piece, grated
  • 1 teaspoon garam masala powder
  • Red chilli powder 1/2 teaspoon
  • Green chillies 2-3 finely chopped
  • Coriander leavesa few sprigs, finely chopped
  • Salt to taste
  • Bread crumbs 1/4 cup
  • Oil for frying

Method

  • Mix mashed potato with grated carrot, capsicum, beetroot, paneer, onion, garlic, ginger in a large bown.
  • Add the rest of the ingredients except the oil and mix thoroughly.
  • Once the mixture is firm, make them into small lemon size balls and flatten them out between your palms.
  • Dip them in the bread crumbs and place them on a pre-heated skillet. Drizzle oil and roast them on medium heat until they are crisp and browned on both sides.
  • Serve hot, with ketchup.

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