Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, mixed vegetables cutlets with three dips. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mixed Vegetables Cutlets With Three Dips is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Mixed Vegetables Cutlets With Three Dips is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have mixed vegetables cutlets with three dips using 18 ingredients and 16 steps. Here is how you can achieve it.
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The ingredients needed to make Mixed Vegetables Cutlets With Three Dips:
- Get 2 boiled and mashed potatoes
- Take 1/4 cup grated carrot
- Prepare 1/4 cup finely chopped fresh mint leaves
- Take 1/4 cup finely chopped coriander leaves
- Take 1/4 cup finely crushed frozen green peas
- Take 1 tbsp finely chopped ginger green chillies
- Make ready 2 tbsp finely chopped yellow bell pepper
- Take 2 tbsp finely chopped onions
- Prepare 2 tbsp crushed masala peanuts
- Take 1 tsp chaat masala
- Prepare 2 tbsp arrowroot powder
- Prepare to taste Salt
- Get 1/2 cup dried bread crumbs
- Prepare Water as required
- Prepare As needed Oil for deep frying
- Prepare as needed chilli flakes for garnishing
- Take to taste chaat masala for garnishing
- Take as needed mint leaves for garnishing
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Instructions to make Mixed Vegetables Cutlets With Three Dips:
- Crush fresh green peas in a mortal and pestle
- 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
- Crush masala peanuts also
- Add crushed masala peanuts to the mixture
- Keep water and dried bread crumbs ziplock nearby
- Heat oil in a kadai, first on high flame, then make the flame medium
- Now add arrowroot powder to the mixture
- Mix well the cutlet mixture and make medium size cylinder
- Put the cylinder in the bread crumbs ziplock
- Now shake the ziplock, the crumbs will coat on the cutlet on it's own, do not touch it
- Now slowly slide the ready cylinder in the hot oil
- Fry on medium heat, by turning it at regular intervals, until becomes light brown and crispy from outside
- The cutlets are ready to serve
- The three dips roasted bell pepper dip, green almond dip and hung curd mint dip
- The three dips are ready
- Arrange the ready cutlets in a serving platter, garnish them with chaat masala, chilli flakes and mint leaves, serve them with three dips
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