Vegetable Cutlet Recipe | Bawarchi Rasoi

Name: Vegetable Cutlet Recipe | Bawarchi Rasoi
Ingredients: Boiled Potatoes - 3; Green peas - 1/4 cup boiled/frozen; Sweet corn - 1/2 cup boiled/frozen; Carrot - 1/2 cup grated; Green bell pepper - 1/4 cup; Green chillies - 3 chopped; Lemon juice - 1 tsp; Grated ginger - 1 tbsp; Onion - 1 finely chopped; Cumin powder - 1 tsp; Garam masala - 1/2 tsp; Chaat Masala - 1/2 tsp; Turmeric powder - 1/4 tsp; Salt to taste; Bread crumbs - 1/2 cup; Coriander leaves – 3 tbsp.; Oil for deep frying; Maida – ¼ cup; Pohe – 1/2 cup binding (Flattened rice)

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Learn how to cook/make Vegetable Cutlet by Bawarchi Jyoti Gupta. Crispy Vegetable Cutlet is a popular Indian snack. Mostly this is served as a Chutney for Up style. Must try this recipe at home.

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Ingredients

Boiled Potatoes - 3
Green peas - 1/4 cup boiled/frozen
Sweet corn - 1/2 cup boiled/frozen
Carrot - 1/2 cup grated
Green bell pepper - 1/4 cup
Green chillies - 3 chopped
Lemon juice - 1 tsp
Grated ginger - 1 tbsp
Onion - 1 finely chopped
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Chaat Masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Bread crumbs - 1/2 cup
Coriander leaves – 3 tbsp.
Oil for deep frying
Maida – ¼ cup
Pohe – 1/2 cup binding (Flattened rice)

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