Monday, June 16, 2008


VEG CUTLET (Serves 4)


Potatoes ½ Kg
Carrot chopped 1 cup
Green peas 1 cup
Bread slices 4-5
Amchur powder ¾ tsp
Green chilly chopped 1 tsp
Coriander leaves chopped 2 tsp
Corriander powder 1 tsp
Jeera powder ½ tsp
Garam masala powder ¼ tsp
Salt to taste

Boil potatoes carrot and green peas separately.
Crumble the bread coarsely with hands.
Mash potatoes and add rest all the ingredients except oil
Mix well and make small tikki or roll them in to cylindrical balls.
Heat oil in pan and deep fry the cutlets till golden brown
Serve with tomato ketchup

No comments: