Prep Time 10 mins
Cook Time 10 mins
- 1/2 cup finely chopped onions
- 1 cup finely chopped potatoes
- 1 cup finely chopped carrots
- 1 cup finely chopped french beans
- 2 cups finely chopped cabbage
- 1 tsp green chili paste
- 1 tsp chili powder
- 3 tbsp corn flour
- 1/2 cup boiled beetroot
- 1/2 cup flour
- to taste salt
- Dalda® Oil
To begin with, heat Dalda® oil in a pan and add to it the onions, potatoes, carrots, french beans, cabbage, turmeric powder, chilly powder, green chilly paste, salt and mix well.
Cover with a lid and cook till the vegetables are cooked, while stirring twice and between.
Sprinkle the corn flour on the vegetables, mix well and cook again for another 1 to 2 minutes.
Then add the beetroot and mix well and mash the vegetables and keep aside to cool.
Then Divide the mix to cutlets, using a heart-shaped cookie cutter and dip the cutlets into the flour mixture and roll in breadcrumbs until they are evenly coated.
Finally, deep-fry in Dalda® oil until both sides are golden and crispy.
Serve hot with tomato ketchup.