Vegetable Cutlets

Vegetable Cutlets

Ingredients:

2 big potatoes boiled

1/2 cup carrots boiled,chopped fine

1/2 cup French beans boiled, chopped fine

1/2 cup shelled peas/frozen, boiled

1 cup boiled cabbage,

2 onions chopped fine

2 cloves garlic crushed

1 inch piece of ginger chopped finely

2 tbsp coriander chopped

salt to taste

1/2 tsp pepper powder

2-3 green chillies chopped

1/2 cup gram flour/besan

about 1 cup semolina to coat the cutlets

oil for deep frying

METHOD:

Mash the boiled potatoes. Drain the water completely from the boiled vegetables if any. Mix the boiled & chopped carrots, beans,peas & cabbage. Add the onions, garlic, ginger,coriander leaves, salt, pepper & green chillies. Mix well. Stir in the gram flour to thicken. Shape into small cutlets or rounds. Coat the cutlets with semolina and deep fry in hot oil until golden brown. Serve with green chutney or tomato sauce.

ALU PARATHA

ALU PARATHA.

Ingredients:

3 cups Wheat flour

4 potatoes (boiled)

1 tsp Amchur powder

1 tsp jeera

4 cloves garlic 

1/2 inch ginger

Coriander leaves

Few mint leaves

2-3 Green chilies chopped

Salt to taste

METHOD:

First make a soft dough of wheat flour by adding 1 tsp ghee, little salt & water and keep aside.

Grind together all the other ingredients except potato. Now add the grinded ingredients to boiled potatoes.

Take a small ball of dough and roll it in a size of a puri. Apply little ghee on it and add 1 tbsp of potato mixture and close all the ends properly.

Then dip it in dry flour and slowly roll like chapati so that the mixture does not come out. Put it on a hot tava and cook both the side applying butter or pure ghee.

Serve hot with curd or white butter or Paneer Bhurji

BISCUIT PURI

Ingredients : 

2 cups maida
1 cup chapati atta
3 tbsp Bengal gram flour
1 tsp black gram dal
3 tbsp soji
1 cup coconut gratings
6 tsp ghee
½ tsp mustard seeds
2 red chillies
6 green chillies
1 small piece ginger
4 tsp oil
2 sprigs curry leaves
salt to taste
asafoetida water
oil for frying

Method : 
Sieve maida. Prepare dough for puris by stirring salt in ½ cup of water and adding ghee and sufficient quantity of maida & chapati atta.
Knead properly. Cut curry leaves, green chillies and ginger.
Prepare a blend of coconut gratings, chopped ingredients, salt and asafoetida water.
Season with mustard, black gram dal, red chillies and curry leaves in oil.
Combine rava and Bengal gram flour with it and keep aside.
Shape small part of the dough into balls, and roll them into puris.
Put a pellet of dough on each puri and cover in fully by gathering up the edges. 
Roll again into biscuit puri. 
Finish thus with all the puris and the blend. 
Deep-fry them in hot oil, till it turns golden brown and crispy.