Ingredients (measuring cup used, 1 cup = 250 ml):

• ½ cup boiled and chopped carrots or 1 medium carrot
• 1 cup boiled and chopped potatoes or 100 grams or 1 large potato
• ⅓ cup fresh matar/peas, boiled
• ½ inch ginger + 1 or 2 green chilies, crushed to a paste
• ¼ tsp red chili powder/lal mirch powder
• ½ tsp cumin powder/jeera
• ½ tsp garam masala powder
• 3 tbsp bread crumbs or bread pulp from 2 to 3 bread slices
• 2 tbsp maida/all purpose flour
• 3 tbsp water
• ⅓ cup bread crumbs or as required
• 2 to 3 tbsp oil for shallow frying

How to make the recipe:

1. Boil 1 large potato, 1 medium carrot and ½ cup matar/green peas very well in a steamer or pressure cooker.
2. When the veggies are cooling, blitz 4 to 5 slices of bread in a food processor or grinder till fine to get bread crumbs.
3. Keep the bread crumbs aside in a plate or tray.
4. Peel the potatoes and carrots and chop them. Take them in a bowl along with the cooked peas.
5. Mash them with a masher or fork.
6. Add 1 tsp crushed ginger+green chili paste, ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp garam masala powder, 3 tbsp bread crumbs and salt as required.
7. Instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.
8. Mix everything very well. Check the taste and add more salt or the spice powders if required.
9. In another small bowl, take 2 tbsp maida/all purpose flour and 3 tbsp water.
10. Stir and mix this mixture to get a smooth paste without any lumps.
11. Now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium sized round cutlets by rolling and flattening the mixture in your palms.
12. Heat 2 to 3 tbsp oil for shallow frying in a pan. Take a cutlet and dip in the maida paste gently, such that the paste gets coated all over the cutlet.
13. Then coat the cutlet in breadcrumbs evenly and all over. If you do not have breadcrumbs, then you can also use rava/sooji/cream of wheat. coat the veg cutles with rava.
14. Dust the excess bread crumbs and place it in the medium hot oil.
15. Dip each cutlet this way in all purpose flour paste, coat with bread crumbs and keep on the pan for frying.
16. When one side is golden, flip and fry the other side. Add more oil if required.
17. Flip a couple of time more and fry all the cutlets till they are evenly golden and crisp from all sides.
18. Drain veg cutlets on kitchen paper towels.
19. Serve vegetable cutlets hot with green chutney or tomato ketchup.