Tango of flavours

Indulge in the delightful flavours of vegetable cutlets. Perfectly crispy from the outside and irresistibly tender on the inside, these cutlets are sure to become your new favourite teatime snack.

Ingredients

4 potatoes (peeled and cut in cubes)

½  cup carrot (cut in cube)

½  cup beans (roughly chopped)

½  cup sweet corn

1  cup peas

1 cup beetroot

½  tsp salt

½  cup breadcrumbs

1 tsp kashmiri red chilli powder

½  tsp cumin powder

½  tsp garam masala

1 dry mango powder

2 tsp ginger-garlic paste

4 tbsp coriander (finely chopped)

½  tsp salt

Breadcrumbs

Oil for deep frying

Corn flour batter:

6 tbsp cornflour

4 tbsp all-purpose flour

½  tsp crushed black pepper

½  tsp salt

½  cup water

Method

Boil all the vegetables and mash them completely.

Add ¼ cup breadcrumbs. Add ½ tsp chilli powder, ¼ tsp cumin powder, ¼ tsp garam masala, ½ tsp dry mango powder, 1 tsp ginger garlic paste, 2 tbsp coriander and ¼ tsp salt.

Combine well forming a dough.

Now prepare cornflour batter by mixing 3 tbsp cornflour, 2 tbsp all-purpose flour, ¼ tsp pepper and ¼ tsp salt.

Add approximately ¼ cup water and prepare a smooth lump-free batter.

Divide the dough into 24 equal parts and shape them round, greasing hands with oil.

Dip in cornflour batter, coat with breadcrumbs.

Deep fry in hot oil while stirring occasionally, until golden and crisp.

Finally, serve vege cutlet with a dip of your choice.

TIP: If there are a few leftover cutlets then you can make a nice tomato gravy and add the cutlets to the gravy. And then enjoy the curry with rice or chapati.