Boiled potato -3
Shredded carrot -1
Shredded beetroot -1
Mutter and corn kernels are optional
Finely chopped mint leaves and coriander
Finely chopped green chilli -1
Shredded ginger – 1 inch piece
For binding you can use bread crumbs or cornflour, as per your choice
Oil for frying
Seasoning – salt, cumin powder, chaat Masala, garam Masala, red chilli powder.
After shredding carrot n beetroot , squeeze the water from it. It shouldn’t be watery or else it would turn out sticky.
Mash potatoes, add all veges, spices and binding material , mix everything well and make desired shape for cutlets.
Dip the cutlets in semolina for coating.
Heat the oil on tawa, place the cutlets.
Flip the cutlets on regular intervals. Cook on medium to low flame till they are crisp. Make sure you cook both the sides equally. Cutlets would be ready in very less oil. You can also deep fry if you wish to. I choose to cook on tawa as it requires very less oil.
Serve hot with green chutney. A very healthy mix veg cutlets in minimum oil.