Mixed Vegetable Cutlets

Course : Curry
Serves: 12
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1 cup cauliflower florets
1 cup potatoes -- peeled and diced
1 cup green peas -- frozen or fresh
1 cup green beans -- cut in 1/4 inch pieces
1 cup carrots -- finely shredded
1/2 cup beets finely shredded
1/4 cup celery -- finely chopped
2 medium hot green chiles -- quartered
2/3 cup cooked chick peas
3 tablespoons almonds
3 tablespoons walnuts
3 tablespoons sunflower seeds
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1 tablespoon garam masala
3/4 cup milk
2 tablespoons cornstarch
2 tablespoons whole wheat flour
2/3 cup white poppy seeds
2 Cup ghee -- for shallow frying

Preparation / Directions:

Place the cauliflower, potatoes, fresh peas and green beans in the bottom of a pot and cover with water. Put the carrots, beets and celery in a steaming basket, cover and place over the pot. Cook until the vegetables are tender-crisp. Drain, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables. In a blender, while it is running, drop in the chiles. Add the chick peas, nuts and seeds and process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, and beans. Pulse on and off until they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric and garam masala. Mix well. Divide into portions. Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick and place on the sheet. Cover and refrigerate for 30 minutes. Whisk the milk, cornstarch and flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds and set aside briefly to air dry. Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain and serve.

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