Name: Fiery Vegetable Cutlets Recipe
Total time: 15 min
Yield: 6
Cuisine: Indian

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Micro Is The New More

Koraput's Finger Millet Variants Are In Limelight! Here Is Why?

Oatmeal Water: A Healthy Drink To Balance Cholesterol Levels

How Humans Bred One Plant Family For 2000 Years 

10 Best Foods For A Sweet Slumber: The Secret To Better Sleep

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Fiery Vegetable Cutlets is a delicious Indian recipe served as a Snacks.

How to make Fiery Vegetable Cutlets Recipe

Chandri Bhat

Crawler

Indian

<p>Fiery Vegetable Cutlets is a delicious Indian recipe served as a Snacks.</p>

Potatoes

Onions

Carrot

beet root small

green peas

Beans

ginger garlic paste

chilli powder

turmeric powder

garam masala

mint and coriander leaves each

oil to fry

bread crumbs to coat

Improved Version

Potato

carrot finely chopped

beet root finely chopped

boiled beans finely chopped

ginger and garlic paste

step 1

 Finely chop beans. Grate carrot. Crush peas. Mince onion. 

step 2

 Heat 2 tbsp of oil, fry onion till brown. 

step 3

step 4

 Add all the powders. Add carrot, beans and peas. 

step 5

 Sprinkle a little water and cook on a low flame till dry. 

step 6

 Add mint, coriander, potatoes and salt. 

step 7

 Mix well and remove from fire. Shape into cutlets. 

step 8

 Coat with maida paste and bread crumbs. 

step 9

step 10

 In the healthier version, reduce the potatoes and increase the vegetables. 

step 11

step 12

step 13

 Mince onion. Heat 2 tsp of oil in a non-stick pan. 

step 14

 Fry onion till brown. This may take longer than the original recipe as the volume of oil is less. 

step 15

step 16

step 17

step 18

 Add 1.5 cup water and cook on a low flame till vegetables are soft. 

step 19

 Add peas. Add mint, coriander, potatoes and salt. 

step 20

step 21

Bawarchi