Ingredients

• 2 cups - gram flour or besan
• 1 cup - chopped vegetables (beet, carrot, beans and green peas)
• 1 cup - bread crumb
• 1/2 cup - coriander leaves, chopped
• 2 tsp - ginger paste
• 1 tsp - ginger finely chopped
• 1 tsp - garam masala powder
• 1 tsp - cumin powder
• 1 tsp - coriander powder
• 2 - green chillies, cut thinly
• 1 - medium sized potato, peeled, boiled and mashed
• 3 tsp - all purpose flour or maida
• 2 tsp - rice flour
• Water or curd to make a smooth batter
• 4 tsp - sugar
• Handful of raisins
• Handful of roasted peanuts
• 1 tsp - red chilli powder
• Salt to taste
• 1 tsp - onion seeds or kalonji
• Oil for deep frying

How to Make Plain Mixed Vegetable Cutlets

• Boil vegetables with very little water, salt, sugar and garam masala powder until it become soft and well cooked. Dry up the water. Let it cool.
• In a non stick frying pan, heat one tbsp oil.
• Add boiled vegetables, cumin powder, coriander powder and ginger paste at first.
• Saute it for 2-3 mins at medium heat. Turn down the heat.
• Add mash potatoes, green chillies, sliced ginger, chopped coriander leaves, chilli powder, raisins and roasted pea nuts.
• Stir for another 3-4 mins.
• Switch-off the gas and transfer this mixture to a comparatively bigger bowl.
• Add maida and mix it well. It will work as a good binding agent.
• Do not use water while you are adding maida.
• Make 3 inches long cylindrical shaped cutlets and keep them aside.
• Pour bread crumbs on a big and flat dish or tray.
• Now for batter, mix besan, rice flour, kalonji and water or curd to a smooth and a little heavy paste.
• Coat each cutlet with the batter and roll on bread crumbs.
• Keep them for at least for 20 mins, this resting time will help make the cutlets firm.
• Deep fry the cutlets carefully on low heat till it becomes golden brown.
• Serve hot with sauce and salads.