2 large size potatoes
50 gms of green peas, chopped carrot & beans chopped
(you can add more or less the vegetables according to your preferance)
1 cup breadcrumbs
(if you don't find breadcrumbs, buy rusk and grind it)
1/2 cup all purpose flour (maidha)
1 teaspoon ginger/garlic paste
finely chopped corriandre leaves / mint leaves
Powders, all 1/2 teaspoon : Garam masala, corriander powder & cummin powder
1/4 teaspoon chilli powder
1/4 teaspoon cumin seeds
1/4 teaspoon Dry Mango powder (I use it)
(you can also use a teaspoon of lemon juice to give a tangy taste to the cutlets)
1 small size union chopped finely (I use it)
1 finely chopped green chilli (I use it)
Salt / Oil to fry
Vessels : Pan (to cook potatoes), Pressure Cooker (to cook vegetables), Flat Frying Pan (to fry cutlet)
1/ Cook Potatoes - with skin in cold water made to boil. Peal and smash.
2/ Wash and cook the vegetables in a pressure cooker in 1/2 cup of water for 1 whistle
3/ Drain water completely from the cooked vegetable and add them to the smashed potatoes.
4/ Add chopped corriandre, mint, masala powder (optional items if you are using), ginger-garlic paste & salt to the vegetables and mix well.
5/ Make a thick paster out of the maidha. It should be fluid like the batter prepared from Bajji.
6/ Make a tiny vegetable ball (size of a golf ball). Press it in your palms to flatten it (just like making masal vedai). [you can also roll them or use a mould to get them to the shape you wish]. Dip them in the maidha batter and immediately coat it over the breadcrumbs. Make sure the whole cutlet is well coated with bread crumbs.
7/ Heat oil in a flat pan. You can deep fry it, but attention the cutlet will drink oil generously. Just a bit of oil to damp the cutlet is enough, thats the reason we use a flat frying pan.
8/ Once the oil is hot, turn the flame to medium and place the cutlet pieces and cook both sides until they are well cooked. The cutlets will become rigid and turn crispy. As the vegetables are already cooked, we just cook the maidha + fry the raw masala during the process. High flame will burn the crumbs, low flame will make the cutlet suck oil. Cook in medium flame once the oil is hot.
Note : If you don't wish to fry them in oil, you can cook them in an oven. Add 1/4 teaspoon of cooking oil on both side of the cutlet. Heat the oven to 210°C. Place the cutlets inside. Turn them at regular interval and bake them until cooked.