Recipe: Delicious Mixed Vegetables Cutlets With Three Dips

Mixed Vegetables Cutlets With Three Dips.

You can have Mixed Vegetables Cutlets With Three Dips using 18 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Mixed Vegetables Cutlets With Three Dips

1. It's 2 of boiled and mashed potatoes.
2. Prepare 1/4 cup of grated carrot.
3. Prepare 1/4 cup of finely chopped fresh mint leaves.
4. It's 1/4 cup of finely chopped coriander leaves.
5. You need 1/4 cup of finely crushed frozen green peas.
6. You need 1 tbsp of finely chopped ginger green chillies.
7. You need 2 tbsp of finely chopped yellow bell pepper.
8. Prepare 2 tbsp of finely chopped onions.
9. Prepare 2 tbsp of crushed masala peanuts.
10. It's 1 tsp of chaat masala.
11. Prepare 2 tbsp of arrowroot powder.
12. You need to taste of Salt.
13. It's 1/2 cup of dried bread crumbs.
14. You need of Water as required.
15. Prepare As needed of Oil for deep frying.
16. You need as needed of chilli flakes for garnishing.
17. It's to taste of chaat masala for garnishing.
18. You need as needed of mint leaves for garnishing.

Mixed Vegetables Cutlets With Three Dips instructions

1. Crush fresh green peas in a mortal and pestle.
2. In a mixing bowl combine together boiled and mashed potatoes, crushed peas, grated carrot, chopped mint leaves, finely chopped coriander leaves, finely chopped yellow bell pepper, finely chopped ginger green chillies, finely chopped onions, crushed peanuts, chaat masala and salt.
3. Crush masala peanuts also.
4. Add crushed masala peanuts to the mixture.
5. Keep water and dried bread crumbs ziplock nearby.
6. Heat oil in a kadai, first on high flame, then make the flame medium.
7. Now add arrowroot powder to the mixture.
8. Mix well the cutlet mixture and make medium size cylinder.
9. Put the cylinder in the bread crumbs ziplock.
10. Now shake the ziplock, the crumbs will coat on the cutlet on it's own, do not touch it.
11. Now slowly slide the ready cylinder in the hot oil.
12. Fry on medium heat, by turning it at regular intervals, until becomes light brown and crispy from outside.
13. The cutlets are ready to serve.
14. The three dips roasted bell pepper dip, green almond dip and hung curd mint dip.
15. The three dips are ready.
16. Arrange the ready cutlets in a serving platter, garnish them with chaat masala, chilli flakes and mint leaves, serve them with three dips.