Ingredients

• Sugarless Bread - 1 pkt (about 15-20 slices)
• Potatoes - 2, medium sized.
• Onions - 2, medium sized.
• Beans - 1/2 lb.
• Cauliflower - 1/2 lb.
• Tomatoes - 3-4, medium sized, red.
• Carrots - 1/2 1b.
• Green Peas - 1/2 lb.
• Capsicum 1, medium sized.
• Coriander - 2-3 stalks.
• Garlic & Ginger paste - 1 tsp.
• Green Chillies - 5-7
• Turmeric - 1/4 tsp.
• Garam Masala - 1 tsp.
• Lemon juice - 2 tsp.
• Salt to taste ( about 1- 1.5 tsp).
• Oil/Ghee to fry (preferably olive oil).

How to Make Hyderabad Vegetable Cutlet

• Cut the bread slices to crumbs and put them in a container with a lid. Put a few drops of water on the bread crumbs and close the lid.
• Boil all the vegetables (Potatoes, Cauliflower, Beans, Carrots, Green Peas, Capsicum). (If green peas are from a frozen pack, do not boil them).
• Chop the Onions and green chillies into fine pieces.
• Peel and mash the potatoes.
• Cut all the boiled vegetables into small pieces.
• Heat some oil in a sauce pan.
• Add the chopped onion pieces, garlic and ginger paste in the sauce pan.
• Add some green chilli pieces to the mixture and fry till they turn golden yellow and add turmeric at the end.
• Add the boiled vegetable pieces and the mashed potatoes to the fried onions in the sauce pan and fry till they cook (do not add water).
• Add salt and garam masala to this mixture.
• Garnish with chopped coriander.
• Let the vegetable & onion mixture cool down.
• After it cools down, mix them with bread crumbs thoroughly and roll medium sized balls out of it.
• Flatten the balls into cutlet shapes (circle) and fry them on a non-stick pan with very little ghee for a short time.
• Serve hot with tomato ketchup.