Veg Cutlet using wheat flour

Wheat based recipe by Saloni Ramachandran 

This vegetable cutlet made of wheat dipping is of great taste and also very nutritious for those young and busy bodies that are always up and running :-)

Makes a wholesome snack with the right blend of vegetables and wheat it's sure to become a favorite evening time snack of everyone in the family!

Preparation Time:

About 45 minutes

Ingredients:

1 cup of wheat flour (100gms)

1 large potato

1 cup of finely chopped mixed vegetables (Green peas, Carrots, Beans)

2 Onions finely chopped (I personally don't like using onions but some may like it!)

small amount of finely chopped coriander leaves (optional)

1 tablespoon of red chilli powder (reduce if you want it less spicy)

1 tablespoon of dhania powder/corriander powder

Asafoetida/Hing (1 pinch) (Use only when you don't use onions)

1 inch of finely chopped ginger

10. Salt to your taste

11. 1 cup of bread crumbs or rusk powder

12. Oil as required to fry

How to Prepare?

1.Deep boil, peel and evenly mash the potatoes and make a ball out of it and 

     keep it aside.

2.Cook the mixed vegetables until they are tender but not very soft.Strain the

     vegetables from any excess water used for cooking and set aside.

3.In a big bowl, add 50gms of wheat flour and add the mashed ball of potato 

    into it. Blend these two very well so that they form the binding for the cutlet,

    just add very little water if the mix is too dry. Please remember that dough

    vegetable mix should be firm and not loose.

4.Now, add all the cooked vegetables, chilli powder, dhania powder, salt,hing,

    onions to this big bowl containing mashed potato and wheat flour mix and

    mix it evenly cautious enough not to crush the vegetables out of shape.

5.In a small bowl, add the remaining wheat flour and add water to make a

    batter like that of dosa batter's consistency and set aside.

6.Great hands with excessive oil and make small ball out of the vegetable

    mixture prepared in the large bowl. keep the ball of dough vegetable mix on

    palm and press with the other so that it takes a circular shape. Make sure

    the circular shaped mix is not very thick. (1/2 an inch or little less would

    suffice)

7.If you would like your cutlets to be square in shape then use a knife to cut it

    into the shape you want.

8.Now take a long tray and spread the bread crumbs/rusk powder in it.

9.Next step is to dip each of these circular veg/dough mix in the wheat flour

    batter kept in the smaller bowl and roll it in the tray containing the bread   

    crumbs/rusk powder.

10.In a frying pan (non-stick preferred), add little amount of oil let it heat-up,

      once the oil is ready place the cutlet rolled in the bread crumbs in the pan

      and have it fried on both sides until it turns golden brown.

Tips:-

Instead of wheat flour batter, sabudhana (Javvarisi/Sago) can be used. But, the Sago should be soaked in water over night and cooked softly and strained without water.

Similarly, in the place of wheat flour batter, rava/sooji and rice flour (in equal parts) can also be used.

Serve cutlets hot with tomato chutney/ketch-up/corriander chutney!!!