Recipe of Any-night-of-the-week Mixed Vegetables Cutlets With Three Dips

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We hope you got benefit from reading it, now let's go back to mixed vegetables cutlets with three dips recipe. To cook mixed vegetables cutlets with three dips you only need 18 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to cook Mixed Vegetables Cutlets With Three Dips:

1. Take 2 of boiled and mashed potatoes.
2. Use 1/4 cup of grated carrot.
3. Take 1/4 cup of finely chopped fresh mint leaves.
4. You need 1/4 cup of finely chopped coriander leaves.
5. Get 1/4 cup of finely crushed frozen green peas.
6. Prepare 1 tbsp of finely chopped ginger green chillies.
7. Provide 2 tbsp of finely chopped yellow bell pepper.
8. You need 2 tbsp of finely chopped onions.
9. Prepare 2 tbsp of crushed masala peanuts.
10. Get 1 tsp of chaat masala.
11. Get 2 tbsp of arrowroot powder.
12. Get to taste of Salt.
13. Take 1/2 cup of dried bread crumbs.
14. Use of Water as required.
15. Provide As needed of Oil for deep frying.
16. Provide as needed of chilli flakes for garnishing.
17. Use to taste of chaat masala for garnishing.
18. Prepare as needed of mint leaves for garnishing.

Steps to make Mixed Vegetables Cutlets With Three Dips:

1. Crush fresh green peas in a mortal and pestle.
2. In a mixing bowl combine together boiled and mashed potatoes, crushed peas, grated carrot, chopped mint leaves, finely chopped coriander leaves, finely chopped yellow bell pepper, finely chopped ginger green chillies, finely chopped onions, crushed peanuts, chaat masala and salt.
3. Crush masala peanuts also.
4. Add crushed masala peanuts to the mixture.
5. Keep water and dried bread crumbs ziplock nearby.
6. Heat oil in a kadai, first on high flame, then make the flame medium.
7. Now add arrowroot powder to the mixture.
8. Mix well the cutlet mixture and make medium size cylinder.
9. Put the cylinder in the bread crumbs ziplock.
10. Now shake the ziplock, the crumbs will coat on the cutlet on it's own, do not touch it.
11. Now slowly slide the ready cylinder in the hot oil.
12. Fry on medium heat, by turning it at regular intervals, until becomes light brown and crispy from outside.
13. The cutlets are ready to serve.
14. The three dips roasted bell pepper dip, green almond dip and hung curd mint dip.
15. The three dips are ready.
16. Arrange the ready cutlets in a serving platter, garnish them with chaat masala, chilli flakes and mint leaves, serve them with three dips.

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