- Boiled Potatoes - 1 Cup
- Grated Carrots - 1/2 Cup
- Grated Cauliflower - 1/2 Cup
- Chopped Onions - 1
- Chopped Green Chilies - 1
- Chopped Capsicum - 1/4th Cup
- Fresh/ Frozen Peas - 1/4th Cup
- Corn flour - 1 tablespoon
- Bread Crumbs - 1 Cup
- Maida/All purpose flour - 2 tablespoon
- Water - 1/2 Cup
- Turmeric Powder - 1/2 tablespoon
- Red Chilli Powder - 1/2 tablespoon
- Garam Masala - 1/2 tablespoon
- Coriander Powder - 1/4th tablespoon
- Dry Mango Powder/ Amchur - 1/2 tablespoon
- Salt to taste
- Add the vegetables in a bowl (onion, capsicum, green chilly, boiled potato, carrot, cauliflower, peas) and mix well.
- Add dry masalas (amchur, coriander, red chilli, garam masala, turmeric ),salt and maida to the vegetables. Mix them well and keep it aside.
Vegetable mix for cutlets is ready.
- Make a thin paste of corn flour and water and keep it aside.
- Have some bread crumbs in a bowl ready.
- Heat oil for shallow frying the cutlets.
- With the help of your palm make small, round and flat cutlets out of the vegetable and maida mixture.
- Dip these cutlets in corn paste and thereafter dip them in bread crumbs one after the other.
- Once the oil is heated fry the cutlets one by one . Make sure the cutlets are heated from both the sides evenly.
- Collect all fried cutlets in a tissue paper so as to remove excess oil. If you want to use less oil, these can be shallow fried on a non stick pan too, breads crumbs can be replaced by rava too or else avoid bread crumbs and rava too and just shallow fry the cutlets after dipping them in corn flour.
- "Vegetable Cutlets/Tikkies" are ready to be served with chutney/ ketchup.
Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!