Vegetable Cutlets Indian Recipes
VEGETABLE CUTLETS ( INDIAN )
I found similar recipes posted on the site. But, all of them use bread crumbs for coating the cutlets. Try using semolina - they look beautiful and come out evenly coated and taste crunchy too. Measures are estimates. Use seasonings to suit your taste
Provided by Sana7149
Categories Asian
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Peel and mash the potatoes.
- Mix together all ingredients except the semolina.
- Shape into patties with a greased hand.
- Roll in crumbs or rawa. Heat oil to deep fry.
- Fry in hot oil on medium, till crisp and brown.
- Turn, repeat for other side.
- Drain on paper towels.
- Serve hot with green chutney #156498 and tamarind chutneys #156496 or tomato ketchup.
- Serving suggestions: Serve as snacks or appetizers. Alternatively make a meal - use them as a between two slices of bread applying the chutneys to the bread. Yummy!
Nutrition Facts : Calories 191.6, Fat 0.6, SaturatedFat 0.1, Sodium 15.5, Carbohydrate 40.3, Fiber 7.9, Sugar 3.4, Protein 7.5
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