Vegetable Cutlet

Vegetable cutlet -- crispy on the outside, soft and moist on the inside is an absolutely satisfying snack with evening tea. While coarsely mashed potato takes the top spot as the main ingredient, sautéed onions and green chilies add flavor, fresh coriander and ginger add wonderful aroma and bread crumbs form the crisp texture.


Ingredients
3 large potatoes boiled and semi mashed
1 medium onion finely chopped
3 green chilies finely chopped (adjust to taste)
½ cup peas boiled
½ tsp coriander powder
2 tsp grated ginger
2 tbsp finely chopped coriander
2 tbsp all purpose flour
½ cup bread crumbs
3 tbsp oil
Salt to taste

Sauté onions and green chilies in 2 tsp of oil. When the onions turn transparent add boiled peas and sauté for couple more minutes.

Add boiled and partially mashed potatoes and mix all ingredients together.

Add salt, coriander powder and mix well.

Remove from stove, add grated ginger and chopped coriander. Let it cool.

When it is cool enough to touch, make large lemon size balls.

Mix all purpose flour with ½ cup of water. Consistency should be thin, it should lightly coat the balls when dipped in it.

Sprinkle bread crumbs generously on a large plate.

Dip the potato ball in the flour batter. Let it coat evenly. Then roll it on the bread crumbs to evenly coat with crumbs on all sides.

Gently press with your fingers to change the shape into a patty.

Repeat this procedure for each potato ball.

Heat 2 tbsp of oil in a wide pan. Place patties gently next to each other.

When they turn golden brown flip them to other side, let the other side turn into golden brown too.

Mouth watering cutlets can be eaten with ketchup or any other sauce of your choice.

Poori with Potato Curry

Pooris with potato curry is one of our family’s favorite weekend breakfast. Puffed delicate pooris with a very simple yet delicious potato curry is what we all like to indulge in on Sunday mornings.


For pooris:
2 cups wheat flour
1 tsp ghee
½ tsp salt
Water to knead
Oil for deep frying

Mix flour, salt and ghee and knead into a stiff dough, adding water little at a time. (I use a food processor which makes it faster and easier)

Leave it covered for 10 minutes.

Make walnut sized balls and roll them into about six inch discs with a rolling pin.

Heat oil in a kadai. When the oil is hot, carefully slide the flat disc into the oil.

Gently immerse it into the oil with the slotted spoon.

Once the poori puffs, carefully flip it to the other side.

Remove from the oil with in few seconds. Do not let it over fry.

Place them on a paper towel for couple minutes before serving.

Tips: Make sure the dough is hard, otherwise the pooris will end up too oily. Oil has to be hot for the pooris to puff as desired.

Potato Curry:

4 large potatoes cut into 1 inch cubes
2 onions chopped thin and long
1 tsp chili powder (adjust to taste)
½ tsp turmeric
1 tbsp oil
¼ cup water
Salt to taste

For seasoning:

1 tsp mustard
1 tsp cumin
1 red chili
Curry leaves

Heat oil in a pressure pan, add seasoning.

Add onions and sauté till they are transparent.

Add potatoes and sauté for couple more minutes.

Add salt, turmeric and chili powder, sauté for couple more minutes.

Add ¼ cup of water, cover the pressure cooker.

Wait for one whistle, turn the stove off.

If there is any water left, evaporate it on high heat.

Tips: Pressure cooker can be avoided, it just takes few more minutes to cook.

Poori with potato curry is a fabulous breakfast which makes you savor each and every bite!