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Vegetable cutlet recipe
Add the salt, chilli powder, turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes. Mash the mixture using a potato masher. Remove from the flame, transfer the mixture to a plate and allow it to cool completely. Divide the mixture into 7 equal portions and shape each portion into a 50 mm. (2") flat oval.
Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper. Serve immediately with tomato ketchup.
Total Time: 50 mins.
Makes 7 cutlets.
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