Veggie Cutlet

Method

1. Peel and cut all the vegetables.
2. Steam them/ boil them without water. Smash them with hand/ ladle.
3. Take a wok (Kadai) add little oil to fry the stuffing for cutlet. When the oil is hot add mustard, hing, saunf, cashews, cloves, cardamom, cinnamon. Let them splutter.
4. Add the vegetables to the oil. Add salt, chilli, garam masala. Fry them dry and set aside. (Beet root is a must vegetable which enhances the flavor.)
5. Make a paste of besan to dropping consistency.
6. Add salt, chilli powder only for the besan.
7. Make small ball of vegetable and soak them in the besan and roll them in the bun crumbs. (Making crumbs out of bun makes the cutlet crisp)
8. Heat oil in a wok and deep fry them.
9. Serve it hot with ketchup.