Veg cutlet

•Potatoes - 2
•Carrot - 1
•Beans - 4, 5
•Peas - 1/4 cup
•Corn - 1/4 cup
•Green Chilies - 4, 5
•Salt - as required
•Cumin Seeds - 1 tsp
•Chopped Ginger - 1/2 tsp
•Pepper Powder - 1/4 tsp
•Amchur/ Dry Mango powder - 1/4 tsp
•Chaat Masala - 1/2 tsp
•Minced Cilantro - 2 tsp
•Maida/All purpose flour - 5 tsp
•Plain Bread Crumbs - 1 cup
•Oil - for deep frying
Preparation
Boil potatoes, drain the water completely. Peel the skin and cut into cubes. Keep aside.
Boil carrot, beans, peas and corn. Strain the water completely and cut carrot and beans into
small pieces. Don't mash the vegetables. In a mixing bowl, add green chilies, salt, cumin
seeds, grated ginger, pepper powder, mango powder/amchur, chaat masala, minced
cilantro, boiled peas, boiled corn, carrot and beans mix all together thoroughly. Now add
potato pieces and combine all the ingredients together. Now make a batter with all purpose
flour and water. Heat oil in a deep frying pan. Meanwhile make cutlets with the dough
mixture, dip it in the all purpose flour batter and coat the cutlet with the bread crumbs on
both sides. Deep fry on both sides of the cutlet until golden brown. Repeat it for the
remaining dough. Serve hot with cilantro chutney or tomato ketchup.