Bread veg cutlet

SNACK VARIETIES : BREAD VEG CUTLET

THINGS REQUIRED : for 18 to 20 cutlets of the size shown in the pic.

Bread crums (you get this in stores or you can dry bread in microwave oven and powder it and keep)

corn flour 2 tablespoonful, bread half loaf to three fourths, peas half cup, beans 10nos finely chopped, carrot 2 nos. finely chopped, 2 medium size potato , 2 medium sized onions finely chopped, kashmiri chilli powder 1 spn, everest garam masala powder 1 spn., salt, green chillies 3 nos. oil for frying.

METHOD :

1. Wash and cook peas, beans and carrot with required salt and without water in a separate bowl in the pressure cooker.  Above this wash and cut potatoes and add little salt and  water and keep in a separate bowl and close the cooker with lid..  After steam comes, put the weight valve and switch off after 6 mins. Dont ve to simmer the stove.

2.  Peel the potatoes and mash it well and keep it aside.

3.  Drain water from the cooked vegetables and keep the water separate.

4. Heat little oil in a kadai and spluter half tspn jeera, and add finely chopped green chillies and finely chopped onions.

5.  When it becomes slightly brown add the cooked vegetables, salt if needed, one tspn kashmiri chilli pdr and 1tspn garam masala pdr and stir for 2 mins and transfer it into a bowl.  Allow it to cool.

6.  Mix the mashed potatoes to the above.

7.  Make small balls and keep aside.

8.  Sprinkle the water (if you ve the drained vegetable water you can use) on the bread and make it in to a non sticky dough.  Take care when adding water. Dont ve to remove the brown part from the bread. This dough preparation can be done even before you prepare the vegetable mix   for good results.

9.  Add water (if you still have the vegetable water you can use it here) and little salt to the corn flour and make it in to a light consistency.  It should not be too thick nor too watery consistency.

10.  Spread bread crums in a plate (you may add now and then to avoid wastage).

11.  Take a medium lemon sized bread dough and make a cone like shape to stuff the veg ball (like how you do for thengai poorana kozhukatttai) and keep the veg ball inside and close it and roll into a ball shape, flatten it on palm and dip it in cornflour and then put in bread crums plate and see to it that bread crums is all over the cutlet.

12. Prepare 5 at a time.

13. Deep fry in oil till golden brown comes.

14.  You can even shallow fry if you want. 

15.  Eat the tasty cutlet with hot and sweet sauce.

(For additional taste, you can grind 1or 2 green chilly with little salt and mix it with potato or bread dough and prepare if you want it little more spicy)