Directions
Ingredients
Oil – 4tbsp
Asafoetida (Heeng) – ½ tsp
Cumin – 1½ tsp
Green chilli chopped – 1tsp
Ginger chopped – 2tsp
Beans chopped – ½ cup
Carrots chopped – ½ cup
Cauliflower chopped – ½ cup
Chilli powder – 1tsp
Coriander powder – 1tbsp
Turmeric – ½ tsp
Salt – to taste
Potato boiled & mashed – 1½ cup
Garam masala – ½ tsp
Kasoori methi pwd – ½ tsp
Chaat masala – 1tsp
Bread crumbs – ¾ cup
Cheese cubes – few
For Slurry
All purpose flour (Maida) – 1 cup
Salt – 1 pinch
Water – ½ cup (approx)
Bread crumbs – for coating
Oil – to fry
Steps
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1
Done
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To make the veg cutlet heat a pan and pour in oil. Add heeng, cumin green chilli and ginger. Cook on high heat for a minute. Add beans, carrots, cauliflower and cook on high heat for 3-4mins. Add chilli powder, coriander, turmeric and salt. Cook for another minute. |
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2
Done
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Remove from heat on to a platter and let it cool complete. Once cooled mix in mashed potatoes, garam masala, chaat masla and bread crumbs. Mix them and divide into small balls. Fill of them with a cheese cube and roll it. Lightly flatten it to shape it into a tikki or a cutlet. |
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3
Done
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For the batter mix together flour, salt and water to make a thick slurry. Heat oil in a deep pan and spread out the some bread crumbs separately on to a plate. Dunk the cutlet in the batter, let the excess flow off and then deep fry them on medium hot oil to get a crispy outside. Remove and serve with tomato ketchup. |
