- Prepare smooth batter by mixing all-purpose flour and 4 tablespoons water in small deep plate. Crush eco-friendly chilli and ginger root coarsely to create ginger root-chilli paste.
Pour 3 cups water inside a deep saucepan. Place eco-friendly peas, carrot, sweet corn and french beans inside a medium size bowl (normal bowl or strainer) and put it inside a saucepan, close the lid and steam prepare them for 8-ten minutes over medium flame. Switch off the flame and open the lid. For those who have used normal bowl then strain the veggies using strainer to get rid of excess water. You may also use pressure oven rather of deep sauce pan (with lid) to steam prepare vegetables.
Heat 2-teaspoons oil in a tiny pan over medium flame. Add chopped onion and stir fry until it turns light pink. Add crushed eco-friendly chili ginger root (prepared in step-1) and stir fry for couple of seconds.
Add steam cooked vegetables, chopped beetroot and salt. Mix and prepare for several-4 minutes.
Add red chilli powder, coriander powder, turmeric powder, garam masala powder and blend well.
Crispy Indian vegetable cutlets are prepared for serving.
Deep Fry Way of Cutlet- Heat oil inside a fry pan over medium flame. When it's hot enough for deep-frying, gradually slide-in 3-4 patties inside it. Make certain oil is extremely hot otherwise cutlet might be burglary oil while deep frying.
- Don't stir them for any minute after shedding in oil otherwise they might crack and enter pieces. Deep-fry on them medium flame until light brown on sides. Switch them as needed to prepare evenly.
- Transfer them on the plate. Deep-fry remaining ones. Use kitchen absorbent paper to soak up excess oil from this.
- You may either boil vegetables or steam prepare them in step-2. Steam prepare technique is a proper method to prepare vegetables.
- Grease your palms with oil while making vegetable cutlets from mixture to obtain even the surface of it.
- You may make them in numerous shapes by utilizing cutlet molds.
- If you're health-conscious, then shallow fry them in flat fry pan. Cooking all of them with this method will need less quantity of oil.
Taste: Mild spicy with soft potato and vegetable crust covered in crispy surface.
Serving Ideas: Obtain mint chutney and tomato ketchup. The mixture of potato and eco-friendly vegetables in crispy yet soft textured cutlets causes it to be preferred vegetarian snack for kids. Place veg cutlets between two slices of buttered breads (like sandwich) to create stomach-filling sandwich.
