Spicy Cutlet

Ingredients

• 1/2 kg Potato
• 1/2 cup Green peas
• 100 Grams Beans
• 1/4 kg Carrot
• 200 Grams Cabbage
• 6 slices Bread
• 1/2 cup Dried bread crumbs
• 2 Onion
• 2 Teaspoons Ginger-green chili paste
• as needed Salt
• 3/4 Teaspoon Garam masala powder
• 1 Tablespoon Corn flour
• Oil (for cooking)

Instructions

1. Finely chop the onion, carrot, cabbage, and beans. Boil the potatoes in water in the pressure cooker. Steam the other vegetables (no water) in a container on top.
2. Peel the potatoes and mash smooth, with no lumps. Squeeze the other cooked vegetables completely dry.
3. Heat oil in a pan and saute the ginger-chili paste and onion until reddish. Add the squeezed vegetables and mashed potato and saute. Finally add salt and garam masala powder, mix, and remove from heat.
4. Dip each bread slice in water, squeeze out firmly, and add to the masala. Mix in the corn flour and half the dried bread crumbs, forming a mixture as firm as chapati dough.
5. Shape into balls by hand, flatten into any shape you like, and roll in the remaining bread crumbs. Deep-fry in hot oil and serve hot, or shallow-fry on a griddle with plenty of oil until golden.