Vegetable cutlet is a snack item.Its a best snack to eat during rainy season with a cup hot tea........,though rain is less this year ,i often prepare this as carrot,beans,potatoes and
peas are in fridge always 🙂 All you need to do is cook the vegetables first then rest of things is very easy and can make it very fast.Though for cutlets they just  pressure cook/steam veggies,i make a slight changes by frying chopped onions,ginger garlic paste and then add veggies and pressure cook,as i find this tastes more good as there is no raw smell of onion, ginger and garlic .Well,here is the recipe........
Ingredients:
Category:Vegetarian | Cusine : India | Course: Snack
PrepTime :5 Minutes  |Cooking Time: 25 Minutes | Makes: 12-15
Carrot Finely Chopped: 1 Medium
Cabbage:½ Cup
French Beans:4-5
Onion:1 Medium
Potato:1 Large
Fresh/Frozen Green Peas:⅓ cup
Ginger Garlic Paste:1 Tbsp
Green Chillies Chopped:1-2
Red Chilly Powder:¼ Tsp
Jeera/Cumin Powder:½ Tsp
Garam Masala Powder:¼ Tsp
Kitchen king masala powder:¼ Tsp
Amachoor powder:½ Tsp
Coriander leaves: 2 Tbsp
Bread Crumbs:3 Tbsp + 3 Tbsp
Maida/All purpose Flour:2 Tbsp
Water:3 Tbsp
Oil:3 Tbsp for shallow frying
Salt: As required (1 Tsp)
Method:
Take a pressure cooker,heat 2 Tsp of oil  for this add onions,ginger garlic paste and saute till raw smell goes off.Add chopped green chillies and all other chopped vegetables except potatoes and saute well.For this add green peas mix well .Add salt,sprinkle 1 tsp of water and pressure cook for 1 whistle.Allow the pressure to release on its own
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Boil,peel and smash potato,For this add all spice powders,chopped fresh coriander leaves,Pressure cooked vegetables and 3 tbsp of bread crumbs and mix well.Check for the taste ,add salt or any spice powder if required.
Mix Maida with 3 Tbsp of water and make a thin paste.Shape the cutlet mixture by rolling and flattening between your plams.Dip the shaped cutlet in maida paste and roll on bread crumbs.
Heat the griddle,drizzle some oil and place the cutlets over it and cook on both sides by drizzling some oil and till it looks golden colour.
Serve hot with green chutney or tomato ketchup.
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