Ingredients

• potatoes - 1/2 kg
• onions 3
• carrot 1
• beet root small piece
• green peas - 2 or 3 tbsp
• beans 6 to 8
• ginger garlic paste - 3 tsp
• chilli powder - 1 tsp
• turmeric powder - 1/2 tsp
• garam masala - 1 tsp
• mint and coriander leaves - 2 tbsp each
• oil to fry
• bread crumbs to coat
• Improved Version:
• potato - 250 gm
• onions 3
• carrot - 1 cup, finely chopped
• beet root - 1.5 cup, finely chopped
• green peas - 1.5 cup
• boiled beans - 1.5 cup, finely chopped
• ginger & garlic paste - 3 tsp
• chilli powder - 1 tsp
• turmeric powder - 1/2 tsp
• garam masala - 1 tsp
• mint and coriander leaves - 2 tbsp each
• oil - 2 tsp

How to Make Fiery Vegetable Cutlets

• Boil, peel and mash the potatoes.
• Finely chop beans. Grate carrot. Crush peas. Mince onion.
• Heat 2 tbsp of oil, fry onion till brown.
• Add ginger-garlic paste and fry.
• Add all the powders. Add carrot, beans and peas.
• Sprinkle a little water and cook on a low flame till dry.
• Add mint, coriander, potatoes and salt.
• Mix well and remove from fire. Shape into cutlets.
• Coat with maida paste and bread crumbs.
• Deep fry in hot oil.
• In the healthier version, reduce the potatoes and increase the vegetables.
• Improved version:
• Boil, peel and mash the potatoes.
• Mince onion. Heat 2 tsp of oil in a non-stick pan.
• Fry onion till brown. This may take longer than the original recipe as the volume of oil is less.
• Add ginger-garlic paste and fry.
• Add all the powders.
• Add carrot, beans and peas.
• Add 1.5 cup water and cook on a low flame till vegetables are soft.
• Add peas. Add mint, coriander, potatoes and salt.
• Mix well and remove from fire.