Vegetable Cutlet

Ingredients

• 1/2 kg Potato
• 2 Big onion
• 4 Carrot
• 2 Beetroot
• 1/2 cup Shelled fresh green peas
• 1/2 cup Dried bread crumbs or rusk powder
• 2 Tablespoons Maida (all-purpose flour)
• as needed Salt
• 1 1/2 Teaspoons Chili powder
• 1/2 Teaspoon Garam masala powder
• Oil (as needed, for cooking)

Instructions

1. Finely chop the onion. In a pressure cooker, place the potatoes in one container and the carrot, peeled beetroot, and whole peas in a container above (no water added). Cook with the weight on for 7 minutes, or until 2 whistles.
2. Once cooked, peel and mash the potatoes well. Grate the carrot and beetroot.
3. Heat oil in a wide pan and saute the onion until reddish, then add the cooked vegetables. Saute until the moisture dries up, then finally add salt, chili powder, and garam masala powder, mix, and remove from heat.
4. Once cooled, shape into orange-sized balls. Mix the maida with a little water into a paste.
5. Roll the balls in the maida paste, then coat in bread crumbs, and flatten to 1/2 inch thick. Shape into any pattern you like (heart, diamond, round, star).
6. Heat 2 or 3 tablespoons of oil on a slightly concave griddle and place 4 or 5 cutlets on it. Once the underside is well browned, flip once and cook the other side, adding more oil if needed, until golden. (Flip only once -- flipping repeatedly will cause the cutlet to break apart.)
7. Serve hot with tomato sauce, mint chutney, and sliced rounds of onion, tomato, and cucumber.
8. Alternative method: instead of the maida paste and bread crumbs, the cutlets can be rolled in corn flour and deep-fried in hot oil. They can also be garnished with a cashew nut on top.
9. Note: squeeze the cooked vegetables (carrot, beetroot) completely dry before sauteing (this squeezed liquid can be added to a soup or rasam). If there's too much moisture, the cutlets will fall apart. If that happens by mistake, grind fresh bread into crumbs in a mixer and mix it into the vegetable mixture -- the cutlets will hold together well.