Ingredients

• Boiled potatoes - 250 g, mashed
• Onion - 2 big ones, chopped finely
• Ginger - 1 small piece, shredded
• Green chillies - 2 or according to taste, chopped
• Red chillies powder - 2 tsp
• Garam masala powder (dalchini, laung, jeera, badi elaichi) - 2 tbsp
• Brinjal (aubergine) - 1 medium sized, chopped
• Cauliflower - 1 small one, chopped
• Dill leaves - 2 sprigs
• Besan (gram flour) - for binding
• Bread crumbs - 1/2 cup
• Marie biscuits - 4 to 5, powdered
• Salt - to taste
• Oil - for deep frying

How to Make Special Vegetable Cutlet

• Take the mashed potatoes.
• Add red chilli powder, 1 tsp garam masala powder and a little salt. Mix well.
• In a pan, heat some oil.
• Add onions, green chillies and saute, till onions turn pink.
• Add the chopped vegetables (cauliflower, brinjal, dill), rest of the garam masala powder and salt.
• Cover and cook, till the vegetables are done.
• Let the mixture cool slightly.
• Mash roughly. Add besan, enough to bind the mixture well and to form balls.
• Make equal portions of the potato and vegetable mixtures.
• Shape the potato mixture, like a cutlet and fill it with a vegetable portion.
• Shape into a cutlet and keep aside. Finish the rest, in the same manner.
• Roll all the cutlets into breadcrumbs.
• Heat oil in a pan and deep-fry the cutlets, to a golden brown.
• Drain and then finally, before serving, roll each cutlet into the biscuit mixture.
• Serve hot with tomato ketchup or mint chutney.