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Veg Cutlet

Ingredients Large Potatoes 2 Nos Beetroot small 1 No Carrot 1 No Beans 15 Nos Turnip small 1 No Peas 1/4 Cup Ginger/chili paste 1 Tsp. Salt Acc to taste Chili powder 1 Tsp. All Purpose Flour 2 Tbsp. water Bread Crumbs 2 Cups Oil for deep frying Method Wash & cut all the veges into small pieces. Cook it with paste,salt,chili powder & cool. Make a paste of All Purpose Flour adding enough water. Keep the bread crumbs ready in a flat plate. Heat the oil for frying. Take small ball of veges & flatten it with hand. Dip these pieces individually in the flour base. Roll them on the bread crumbs & fry on both sides till brown. Enjoy with Tomato Ketchup.

Variation : Can also Shallow fry the rolled pieces with oil in a flat pan.
Run few slices of day old bread in a mixer to get fresh bread crumbs.