Vegetable Cutlets
  • 3 medium–sized aloo/potatoes chopped
  • 2 carrots/gajar chopped
  • 1 cup peas/matar
  • 1 onion finely chopped
  • 2 teaspoons ginger-garlic-green chili paste
  • 1 teaspoon garam masala powder
  • ¼ teaspoon red chili powder/lal mirch powder
  • 2 bread slices
  • ½ cup semolina/sooji
  • Salt to taste
  • Oil for frying

Place the chopped potatoes, carrots, and peas in a microwave cooker or microwave-safe bowl. Add 1 cup water and 1 teaspoon salt. Cover and microwave on full power for 13–15 minutes till all the veggies are cooked. Drain them and then mash them with a spoon or spatula. You can also use a blender, but make sure that you do not make a smooth paste of it. Make a coarse veggie mixture. Take 2 slices of bread (you can use either white or brown bread). Soak them lightly in water. Now press them tightly to remove all the water. Add this moistened bread to the mashed vegetables. Add the chopped onion, ginger-garlic-green chili paste, salt, garam masala powder, and red chili powder. Mix everything well. Make medium-sized balls from the mixture and flatten each of them with the palm of your hand. Shape the veg cutlets and roll them in roasted semolina. It’s alright if the semolina you have is not roasted. Shallow fry the cutlets in oil till crispy and golden-brown on both sides. Serve vegetable cutlets hot with sauce, mint coriander chutney, or warm bread.
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