Vegetable Cutlet
Ingredients:
Potatoes - 2 medium (300 g), boiled and shredded
Mixed Vegetables - 2 cups (250 g) - peas, carrots, green beans, corn, etc
Paneer - 3-4oz (100 g)
Onions - 1/4 medium (75 g), chopped very fine
Green Chilies - to taste, finely chopped
Cilantro (Coriander leaves) - 10 sprigs, finely chopped
Dried Apricots - 2, chopped finely
Assorted Nuts - 1 heaping Tbsp (example: walnuts, pine nuts, peanuts, etc)
Salt - to taste
Chaat Masala - 1 tsp
Dried Mango Powder (Amchur) - 1 tsp
Red Chili Powder - 1/2 tsp or to taste
Roasted Cumin Powder - 1/2 tsp
Bread Crumbs - for coating
Oil - for pan frying
Method:
Put the Mixed Vegetables in a food processor and pulse them so as to not make a paste.Pour into a bowl.Do the same with the Paneer and pour into a bowl.Into the bowl, add in Potatoes, Onions, Green Chillies, Cilantro, Mixed Nuts and Dried Apricots.Mix gently but well.Add in the dry spices: Salt, Chaat Masala, Dry Mango Powder, Roasted Cumin Powder and Red Chilli Powder.Again mix well but gently.
Heat Tawa/skillet and drizzle a little Oil on it.Meanwhile, put the bread crumbs in a plate.Make cutlets to the size desired, roll in the crumbs and coat well with the bread crumbs.Place on the skillet once the oil is hot.Allow the Cutlets to get golden brown on the bottom side.Drizzle a little Oil on the top side of the Cutlets before flipping them over.Allow the other side to get brown as well.Take off the Tawa and serve hot with some chutney or ketchup.