Veg Cutlet    

Vegetable Cutlet, combination of mashed potato and green vegetables, is a crisp outside and soft inside Indian potato snack. This stomach filling, mild spicy and crispy Indian cutlet tastes irresistibly delicious when served with assortment of spicy, sweet and sour dips/chutneys like green mint chutney and tamarind chutney, etc.

Preparation time: 30 minutes

Ingredients : Makes 10 - 12 pieces

• Beetroot - 2 Medium
• Potato - 2 Medium
• Onion - 1 Medium 
• Chilli - 2 ; finely chopped
• Coriander Leaves - a handful ; finely chopped
• Red Chilli Powder - 1 tsp
• Cumin Powder  - 1/2 tsp 
• Garam Masala powder - 1/2 tsp 
• Chat Masla Powder - 1/2 tsp 
• Aamchoor Powder - 3/4 tsp
• Cornflour - 1 tbsp ( to coating ) 
• Bread crumb  - 4-5 tbsp 
• Salt to taste
• Oil to deep fry

Method:

1. Boil potatoes , Peel off and mash .  Finely chop the onions ,chilli , ginger and grate beetroot . 
2. In a pan take a tsp of oil . Add onion and grated beetroot. Saute fo 3-4 mins . Such that onions become aromatic . Allow it to cool . 
3. After the onion - beet mix cools , add to it  mashed potato , green chilli , coriander leaves and all spice powder ( red chilli powder , jeera powder, garam masala powder , aamchoor , chat masala and salt ) .
4. Mix everything well. Taste test and add if anything required 
5. Divide the dough to small / medium equal size balls . Shapen them depending on your choice . You can do round flat disc /oval /  heart shape / use any cookie cutter to give special shape .
6. In a small bowl , mix  corn flour with 2 to 3 tbsp of water such that no lumps are formed . The batter should not be thick or too thin. In another plate spread breadcrumbs. 
7. Dip cutlet in cornflour mix to coat all sides and then coat it with bread crumbs well, Repeat same for rest of the cutlets .
8. Keep oil to deep fry in a kadai / deep pan . Once oil is hot, deep fry the cutlet until golden brown from all side.
9. Serve Beetroot Cutlets hot with ketchup.