By Devi Poojari
Remember the time when evenings spent on train journeys brought hot veggie cutlets sandwiched between white bread and a ribbon of ketchup? Recreate the same nostalgia at home with this recipe.
3 potatoes, peeled 1 beetroot, peeled ½ cup cauliflower florets ¼ cup peas ¼ cup sliced carrots ¼ cup green beans, diced 1 cup breadcrumbs
8 cloves garlic 4 green chillies 1.5-inch piece ginger ¼ cup coriander ½ cup breadcrumbs 1 tablespoon vegetable oil 2 teaspoons fennel powder 1 teaspoon cumin powder 1 teaspoon chilli powder 1 teaspoon turmeric powder 1 tablespoon coriander powder 1 teaspoon garam masala Salt, to taste Oil, for pan-frying
Cube the beetroot and potatoes and add to a pressure cooker along with the remaining vegetables.
Cook until the vegetables are soft but not mushy and mash them together, once cooled.
Grind the garlic, ginger, chillies and coriander to a coarse paste and add it to some vegetable oil in a pan.
Add all the spice powders and toss together, until aromatic.
Add this masala to the mashed vegetables along with the cup of breadcrumbs and a generous seasoning of salt.
Mix everything together and shape into patties while you heat oil in a pan for frying the cutlets.
Use the half cup of breadcrumbs to coat each patty and place them gently in the hot oil to fry on both sides until brown and crispy.
Serve hot with slices of white bread and ketchup.
Image Credit: delish.com