Category: Festive Recipes, Snack
Cuisine: North Indian
Yields: 6 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Mins
Vegetable cutlets are a favorite snack from kids to adults. I made this a few months back for my LO’s school potluck. I made it less spicy for the children and they liked it. Its an easy snack and can be made ahead and refrigerated. Once we have guests at home, it can be deep-fried or shallow fried and served. Always make sure that it is served hot.
- Wash, boil and peel the skin of potatoes. Mash them roughly with a heavy ladle. Boil the green peas and add to the mashed potatoes.
- Add the green chili, ginger, red chili powder, and garam masala and mix them.
- Cut down the edges of the bread slices. Soak the bread slices in water and squeeze the water completely by placing the bread slices between the hands.
- Once there is no water, add them to the mashed potatoes and knead together. Shape them as desired. Make a watery paste by mixing maida to water.
- Coat the shaped cutlets with the maida- water mix and roll them to the bread crumbs. Heat the oil and deep fry them until done.
- Potatoes are one among the highly consumed crop around the world. These starchy tubers are cultivated throughout the year in various parts of the world to meet its never-ending demand.
- There are thousands of different varieties of potatoes from Russell, golden, red potatoes to pen a few.
- The dietary value of potato can be retained while it cooked perfectly with proper cooking techniques. A baked potato has good dietary fiber, potassium, and essential nutrients