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Make crispy veggie cutlets in the rainy season, note the recipe

Ingredients:100 grams of cheese Onion 1 (finely chopped) Green Capsicum Half (finely chopped) Carrot 1 (grated) Raw chilli 2 Garlic 3 to 4 buds Ginger paste half a teaspoon Garlic paste tea-spoon One teaspoon of dried chilli powd…



100 grams of cheese

 Onion 1 (finely chopped)

 Green Capsicum Half (finely chopped)

 Carrot 1 (grated)

 Raw chilli 2

 Garlic 3 to 4 buds

 Ginger paste half a teaspoon

 Garlic paste tea-spoon

 One teaspoon of dried chilli powder

 Half a teaspoon of turmeric

 Chaat masala half a spoon

 5 tablespoons of bread crumbs

 4 tablespoons of corn flower

 Oil for frying

 As salt to taste

 2 boiled potatoes


To make crispy veggie cutlets, first mash the boiled potatoes and cheese in a bowl. Mix all the chopped vegetables in the same bowl with the potatoes and cheese. Now mix ginger garlic paste, dried chilli powder, turmeric powder, chaat masala and salt well. Now make a medium sized round cutlet with the help of your palm. Now make a thick paste by adding 2 teaspoons of water to the corn flour in a pot.Dip the cutlets in cornflower paste first and then wrap them in bread crumbs. Prepare and place all the cutlets in the same way. Now put some oil in a nonstick pan. Once the oil is well heated, place the cutlets one by one in the pan and fry well on both sides until they turn golden brown over low heat. Your crispy veg cutlets are ready. Serve these with green sauce or tomato sauce.

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