Ingredients

• 2 medium-sized potatoes
• 2 medium-sized beetroots
• 1 Carrot
• 5 - 6 Green beans
• 1/4 cup of peas
• 10 pieces of broken cashew
• Seasoning:
• 1 tsp Mustard seed
• A pinch of hing
• 1 tsp of saunf
• 2 cardamoms
• 2 Cloves
• 1" piece of cinnamon
• Chilli powder to taste
• 1/4 tsp of garam masala
• Breadcrumbs
• Oil for frying
• 1/2 cup of Besan

How to Make Veggie Cutlet

• Peel and cut all the vegetables.
• Steam them and mash. Keep aside.
• Take a wok, heat oil and add mustard, hing, saunf, cashews, cloves, cardamom, cinnamon. Let them splutter.
• Add the vegetables to the oil. Add salt, chilli, garam masala.
• Fry them until dry and set aside.
• Make a batter with the besan, dropping consistency.
• Add salt, chilli powder to the besan batter.
• Make a small ball of vegetable and coat them in the besan batter and roll them in the bread crumbs.
• Heat oil in a wok and deep-fry them.
• Serve it hot with ketchup.