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Before you jump to Vegetable cutlets recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to vegetable cutlets recipe. You can have vegetable cutlets using 18 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Vegetable cutlets:
- Provide Pani as required
- You need 1/2 cup Matar
- Get 1/2 kg Aloo (Potatoes) boiled
- Get 2 tbsp Shimla mirch chopped
- You need 2 tbsp Hari mirch chopped
- You need 1 tsp Garlic paste
- Get 2-3 tbsp Fresh coriander chopped
- Prepare 1 sachet Knorr chicken powder
- Prepare 1 tsp Garam masala powder
- Use 1 tsp Red chilli crushed
- Get 1 tsp Zeera roasted & crushed
- Get 1/2 tsp Salt or to taste
- Use 1 tsp Red chilli powder or to taste
- Get 1 tsp Coriander powder
- Use 1/2 cup Maida
- Use 2 egg beats
- You need 1 cup bread crumb
- Get Cooking oil for frying
Steps to make Vegetable cutlets:
- In pot,add water,place strainer and heat it. - Add peas boil for 3-4 minutes. - In bowl,add potatoes and mash well with the help of the masher.
- Add boiled vegetables,capsicum,green chilli,garlic paste,fresh coriander,chicken powder,garam masala powder,red chilli crushed,cumin powder,salt,red chilli powder,coriander powder and mix well.
- Grease hands with oil,taka a mixture and make cutlets of equal sizes then roll dip into all-purpose flour and dip egg better.
- In frying pan,add cooking oil and fry cutlets until golden.now vegetable cutlets ready serve with ketchup.
Vegetable Cutlet, a delectable combination of mashed potato and green vegetables, is a crisp out This stomach filling, mild spicy and crispy Indian cutlet tastes irresistibly delicious when served with. Vegetable cutlet is a very popular and simple snack item. It is great for small parties and get togethers. Today we will learn how to make Vegetable cutlet following this easy recipe. Cutlets are a great weekday dinner option because they are so quick to cook in a skillet.
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