Vegetable Cutlets

Ingredients:
2 large potatoes, boiled, peeled & mashed or grated
1 medium carrot, boiled & grated
1 large beetroot, peeled, boiled & grated
100g frozen green peas boiled soft
3 medium onions, chopped fine
4 green chilies, chopped
60ml Bengal gram, dry roasted
1 cardamom
1 clove
A piece of cinnamon
A handful of mint leaves
1 tsp ginger garlic paste
Little Corn flour and bread crumbs
salt to taste
Oil

Method:
Powder roasted gram dal along with cardamom, cinnamon and clove and keep aside. Mix the mashed potato, carrot, beetroot and peas with salt to taste and a pinch of turmeric powder. Heat oil in a pan and fry the onions, ginger garlic paste and green chillies for about 10 minutes. Add mint leaves, vegetable mixture and the ground powder. Mix well and fry for 5 to 7 minutes. Remove from fire and allow to cool. Make small balls of the mixture and shape into cutlets of desired shape.

Make a thick batter of corn flour and water. Dip the cutlets in this batter and then roll in the bread crumbs and shallow fry on the pan in hot oil until golden brown in colour.