Vegetable cutlet

INGREDIENTS:-

Boiled vegetables - potatoes, carrot, beans, beetroot, green peas.
Coriander leaves - a bunch
Fennel seeds - 2 teaspoon
Garlic - 5 flakes
Green chillies - 4 to 6
Chopped onions - 1 big
Maida flour - 4 tablespoon
Water
Salt - as per taste
Bread crumbs or small rava - for coating
Oil - 2 tablespoon


METHOD OF PREPARATION:-

• Cut the vegetables into tiny pieces and boil and smash it well.
• Grind green chillies, garlic flakes, fennel seeds and coriander leaves to a fine paste by adding only a little water.
• Heat oil in a kadai and fry the chopped onions till light brown.
• Add the ground paste and mix well.
• Add the boiled vegetables and fry till the water evaporates.
• Add salt and mix thoroughly.
• remove from the flame and allow the mixture to cool.
• Meanwhile add maida to a bowl, add salt and water and form a consistency and keep aside.
• Spread bread crumbs or rava in a plate and keep aside.
• After the above mixture is completely cooled, take a fistful and form into a shape using moulds. Dip it in the maida mixture to give a coating.
• Roll the coated cutlet over the bread crumbs or small rava.
• Heat a tava and shallow fry the cutlets till golden brown by adding little oil on both sides.