Spiced Vegetable Cutlet

Steps

1. Peel and chop potatoes to ¾ inch cubes, carrots to ½ inch and beans to smaller bits.
2. Steamer/pot - Transfer all the chopped vegetables & peas to a steamer basket and steam them until fork tender and not mushy or water logged.or Pressure cook, I pressure cook all the vegetables together for 2 whistles on a medium heat with half cup water. Drain any excess moisture left and use up in your soups.
3. Meanwhile, If you do not have bread crumbs, add some poha to a mixer jar and make a super fine powder.
4. Add the boiled vegetables to a mixing bowl, cool down slightly and mash them well with a masher.
5. Add bread crumbs, salt, grated ginger, garam masala, coriander leaves and chilies. Mix well to form a non-sticky dough. If using powdered poha, start with 2 tablespoon only and mix well. If it is still too sticky, add more crumbs or powder only as required. (See photos in the post for texture)
6. Taste test and add more salt or spices to your taste. Divide the cutlet dough to 13 to 14 parts. Roll to balls.
7. Flatten them gently and make thick patties. Keep them aside in a plate and cover to prevent drying.
8. In another plate add ¼ cup bread crumbs or powdered poha for the crust. To another mixing bowl, add besan or rice flour. Pour water just enough to make a slightly thin/runny batter. For a thicker crust, make a thicker batter
9. Arrange all the 3 - Cutlets plate, batter bowl & bread crumbs plate side by side.
10. Dip each vegetable cutlet in the batter to coat on both the sides. Then place them on the bread crumbs. Gently coat them with the crumbs all over.
11. Place them back on a plate aside. Repeat the same steps of dipping them in the batter and then the crumbs for all the veg cutlets. Leave this aside for about 5 to 10 minutes.
12. Just before frying, gently shake them off in the plate to remove the excess crumbs.
13. Lastly heat 1 tablespoon oil for shallow frying in a wide pan. When the oil turns hot, gently place the veg cutlet in the pan.
14. Fry them on both the sides until golden and crisp. Set aside and fry them in 2 batches using more oil as needed.
15. To bake the veg cutlet - Preheat the oven to 180 C/ 360 C for 15 mins and place the patties on a greased tray. Bake for about 15 mins on each side or until golden and crisp.
16. Serve veg cutlet with green chutney or any sauce.