For preparing 12 cutlets you will require :-
Potato - 3 medium sized, boiled and mashed
Carrot - 1, grated
Green peas - 1/4 cup, boiled
Paneer - 3 tbsp, grated
Ginger garlic paste - 1 heaped tsp
Chilly powder - 2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Tumeric powder - 1/4 tsp
Chaat masala - 1/4 tsp
Fennel seeds - 1 tsp
Coriander leaves - few, chopped
Salt to taste
Oil - 2 tbsp
Egg whites of 2 eggs
Bread crumbs - 1/4 cup
Oil for deep frying
Method
Heat oil in a wok and add fennel seeds, fry till turn light brown colour and add chopped onions. Fry onions till they get pink in colour. Add ginger garlic paste.
Saute for a minute and add tumeric powder, chilly powder, coriander powder, garam masala powder and salt. Reduce the flame and mix it well.
It's time to add all the vegetables, so throw in peas, paneer, carrot and mix it well.
(Perfect tiranga) Add mashed potatoes and mix it well. Switch off the flame and sprinkle chaat masala and chopped coriander leaves. Now the mix is ready to make cutlets.
Make 12 equal sized balls, and give any shape to your cutlets - round, oval, triangle,etc.
Beat the egg whites, put the bread crumbs in a plate. Now dip each cutlet inside the egg white and coat it with bread crumbs. (For vegetarians, avoid the egg wash, mix maida and water to make a medium thick solution and dip the cutlets in it and then roll it in the bread crumbs).I have used spicy bread crumbs, if you don't get one then add 1/2 tsp of chilly powder and a pinch of salt to the bread crumbs.
You can freeze the cutlets in your freezer for two weeks. If you feel to have it, then take it out of your freezer, thaw and fry it.....
Fry the cutlets in hot oil under medium flame. Try not to burn the cutlets.
Take them out and place it on paper towel (to get rid of excess oil).
Yummy cutlets are ready....serve it with your favourite sauce.....
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