Ingredients
Onion - 1/4
Khus khus - 20 nos
Ginger garlic Paste - 1 tsp
Potato - 4 nos
Carrot- 1 cup
Beans - 1 cup
peas - 1 cup
Beet - 1/2 cup
Red chilly powder
Dania jeera powder
Bread crumbs
Salt
pressure-cook 4 medium sized potatoes,Beans,Carrot,Peas to tender.Peel and remove the skin & mash well.
Pressure cook seperately Beet.
1.Heat oil in a wide skillet.
2.Add khus Khus
3.Saute onions finely for 5 mts, now add Ginger garlic paste on medium heat until the paste starts to carmalize.
4.Now add salt,Red chilly powder,dania jeera powder & garam masala.
5.Start adding one by one all the mashed vegetables cook for 15 more minutes.
6.Divide mashed veggies into lemon sized rounds. Press and shape each portion into a round patty, about your palm size.
7.Dip those cutlets in the bread crumbs & keep aside for some time.
8.Deep fry one by one.
Weight watchers follow this -
Place a wide, flat skillet on stovetop,When the skillet is hot, place veggie cutlet side by side.Cook each side for about 2 to 4 minutes on medium heat until a golden-brown crust forms on top.
