Step-by-Step Guide to Make Award-winning Mixed Vegetables Cutlets With Three Dips

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

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

Instructions 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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