Vegetable Cutlets

Yet another wonderful roadside snack that is quite common in India and also is one of my favorites, Vegetable cutlets.

After all, these are spicy mixture of potatoes and veggies that too deep fried! who wouldn't like. Talking about deep frying and roadside food reminds me of the days when I was staying in a pg in Delhi. There was this thelewalah who used to stand right on the side of the road just outside our house and he used to sell these delicious(fully loaded with calories) deep fried burgers for just 5 rupees. Little did we care about the quality an nutrition then.

His recipe was as simple as abc. He used to first cut the burgers into halves, deep fry both halves and load it with deep fried potato patty, one round onion slice, one tomato circle(sliced), a paneer slice and sprinkle some masala over it(maybe that was his secret ingredient) and thats it... but it was so tasty and satisfying to hungry souls like us coming back from study/work... I tell you. Nothing can beat these roadside snacks...there surely is something about them.

Okay, lets come back to our home made cutlets :) here is the recipe and these were tasty too in their own way

I used corns and potatoes but you can add any vegetable(boiled peas, carrots etc) you like. Don't forget to sqeeze the water from the boiled veggies.


Ingredients- for 12-14 cutlets

• Potatoes- 4 medium
• Frozen corns- 2 tablespoons
• All purpose flour - 1 tablespoon
• Coriander leaves - 2 tablespoons chopped
• Salt- to taste
• Mango powder- 1/4th teaspoon
• Red chili powder- 1/2 teaspoon
• Garam masala powder- 1/4th teaspoons
• White Bread- 1 loaf
• Rice Flour- 2 table spoon

Method-

• Boil, peel and mash the potatoes.
• Boil the frozen corns as directed on the packing(should take few minutes in microwave).
• Damp the bread with water and add it to the mashed potatoes
• Add rest of the ingredients except rice flour and mix well(taste and adjust salt and spices)
• Make small patties from the mixture and shape into whatever shape you want
• Take rice flour in a plate.
• Coat each cutlet in the rice flour
• Deep fry till golden brown and drain on paper towel
• Serve hot with coriander chutney and tomato sauce.

Aloo Paneer Samosa ( Potato and Cottage Cheese stuffed pastries) recipe

Having a tea party? or want to make some appetizers for dinner party?...make samosas at home. I didn't know it was so easy to make samosas until my mom made it one day at home when i went home from hostel for holidays. I learnt there and then and believe me... its easy.

I make samosas quite often as weekend breakfast or evening refreshment on weekdays... and you know what, there can be a healthier version of it too if you use wheat flour instead of all purpose...

The trick is to use right amount of oil for the dough...so enjoy! and do let me know.



Ingredients- For 14- 16 samosas

For the Dough-

• All Purpose Flour- 1 cup
• Oil( I used canola)- 1/5th cup
• Salt - 1/2 teaspoon
• Water to knead the dough

For the Filling-

• Potatoes- 4-5 large
• Paneer(Cottage Cheese) - 50 gm
• Coriander powder- 1 and half tablespoons
• Garam masala powder- 1 tablespoon
• Red chili powder-1/2 teaspoon
• Mango Powder- 1 teaspoon
• Salt- to taste
• Oil

Method-

For the Cover:-

• Add flour, salt and oil(1/5th cup) in a bowl and mix well
• Knead it into a soft pliable dough by adding little water at a time.
• Keep the dough aside covered with a muslin cloth for abt 10-15 min.

For the Stuffing -

• Boil, peel and mash the Potatoes.
• Cut the paneer into very small cubes.
• Heat oil in a pan and add Coriander powder , chili powder and saute for few seconds...don't let it burn
• Add potatoes and paneer cubes and mix well
• Add garam masala powder and mango powder and mix well
• Keep this mixture aside and let it cool

For the Samosa-

• Take a small ball of the dough and roll it into a circle
• Cut the circle into two halves
  
• Take one semicircle and fold it like a cone.
• Fill the cone with little stuffing and seal the third side with the help of little water
• Fry the samosas in hot oil on medium heat till golden brown

Serve hot with Coriander Chutney and/or Tomato ketchup.

This is my second entry to Divya's Show me your Breakfast event.