Saute the onions, green chilies, ginger-garlic paste, and cumin seeds before assembling the vegetable cutlets. Cook until well combined after adding the seasonings, mashed potatoes, bell peppers, beans, and boiling green peas. Form the mixture into cutlets, dredge them in a combination of bread crumbs and corn flour, and shallow fried until golden brown. Warm up the crispy cutlets and serve them with chutney or ketchup.

Ingredients: 2 big boiling and mashed potatoes

1/2 cup cooked green peas

half a cup of carrots, grated

1/4 cup of beans, cut finely

1/4 cup of bell peppers, chopped finely

1/4 cup onions, chopped finely two finely chopped green chiles

1 tablespoon paste made with ginger and garlic

One teaspoon cumin seeds

One teaspoon of powdered turmeric

One teaspoon of garam masala

One teaspoon of red chili powder

Add salt to taste.

Two teaspoons of freshly chopped coriander leaves

Two teaspoons of cooking oil

half a cup of breadcrumbs

Two teaspoons of water-mixed cornflour (for coating)

Shallow-frying oil

Guidelines:

1. Get the vegetable mixture ready.

Two teaspoons of oil are heated over medium heat in a pan.

Sprinkle in the cumin seeds and watch them pop.

When the onions are transparent, add the chopped onions and sauté.

Add the green chilies and ginger-garlic paste, and sauté until the raw scent goes away.

Add the chopped beans, bell peppers, and shredded carrots. Simmer for three to four minutes.

Add the red chili powder, garam masala, turmeric powder, mashed potatoes, and boiling green peas. Blend well.

Stirring periodically, cook the mixture for a further five to seven minutes.

Stir in finely chopped coriander leaves. Allow the blend to cool.

2. Form the Fillets:

Form a little piece of the chilled mixture into a patty or cutlet. Proceed with the leftover blend.

3. Apply coat to cutlets:

Coat each cutlet gently with the cornflour mixture by dipping it in it.

Coat the cutlet evenly with breadcrumbs by rolling it in them. Continue with every cutlet.

4. Deep-Fry the Fillets:

In a frying pan, heat the oil over medium heat.

After adding the cutlets to the heated oil, cook them until they are crispy and golden brown on both sides.

To drain excess oil, take the cutlets from the pan and place them on paper towels.

5. Present:

Serve the hot veggie cutlets with your preferred dip, chutney, or ketchup.

Savor your delicious, crispy vegetable cutlets as an appetizer or a snack.