Name: VEGETABLE ROLL
Prep time: PT0HM
Cook time: PT0HM
Ingredients: 2 potato (peel & cube); 1/4 cup Carrot (cube); 1/4 cup Beans (chop); 1/4 cup Sweet corn; 1/2 cup Peas; 1/2 cup Beetroot; 1/4 cup Breadcrumbs; 1/2 teaspoon Kashmiri red chilli powder; 1/4 teaspoon Cumin powder / Jeera powder; 1/4 teaspoon Garam masala; 1/2 teaspoon Aamchur / dry mango powder; 1 teaspoon Ginger garlic paste; 2 tablespoons Coriander (finely chopped); 1/4 teaspoon Salt; 1 cup Corn flakes (crushed); Oil for deep frying; 3 tablespoons Corn flour; 2 tablespoons Maida / plain flour; 1/4 teaspoon Pepper (crushed); 1/4 teaspoon Salt; 1/4 cup Water

Instructions

Firstly, mash the cooked vegetables completely. Add ¼ cup breadcrumbs.

Additionally, add ½ tsp chilli powder, ¼ tsp cumin powder, ¼ tsp Garam masala, ½ tsp aamchur, 1 tsp ginger garlic paste, 2 tbsp. coriander and ¼ tsp salt.

Combine well forming a dough.

Now prepare corn flour batter by mixing 3 tbsp. corn flour, 2 tbsp. Maida, ¼ tsp pepper and ¼ tsp salt.

Add ¼ cup water and prepare a smooth lump free batter.

Now take a ball sized vegetable mixture and roll to cylindrical shape greasing hands with oil. Dip in corn flour batter.

Now coat with crushed corn flakes/breadcrumbs.

Deep fry in hot oil/bake in preheated oven at 180-degree Celsius for 15-20 minutes.

Stir occasionally, and fry to golden and crisp on medium flame.

Finally, serve veg cutlet with tomato sauce.

VEGETABLE ROLL

VEGETABLE ROLL

Ingredients

FOR PRESSURE COOKING:

FOR CUTLET

FOR CORN FLOUR BATTER:

Instructions

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