Vegetable Cutlets ( Indian )

I found similar recipes posted on the site. But, all of them use bread crumbs for coating the cutlets. Try using semolina - they look beautiful and come out evenly coated and taste crunchy too. Measures are estimates. Use seasonings to suit your taste

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 3  potatoes, boiled
• 1⁄2 cup  boiled peas
• 1⁄4 cup carrot, chopped finely and boiled
• 1⁄2 cup  French beans, chopped finely and boiled
• 4 -5  green chilies, chopped
• 1  tablespoon plain flour
• 1  teaspoon cornflour
• 1⁄4 cup semolina
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon garam masala
• 1⁄4 teaspoon ginger paste
•  salt
•  oil, to deep fry

Directions

1. Peel and mash the potatoes.
2. Mix together all ingredients except the semolina.
3. Shape into patties with a greased hand.
4. Roll in crumbs or rawa. Heat oil to deep fry.
5. Fry in hot oil on medium, till crisp and brown.
6. Turn, repeat for other side.
7. Drain on paper towels.
8. Serve hot with green chutney #156498 and tamarind chutneys #156496 or tomato ketchup.
9. Serving suggestions: Serve as snacks or appetizers. Alternatively make a meal - use them as a between two slices of bread applying the chutneys to the bread. Yummy!