Delicious and crispy vegetable cutlets made with potatoes, carrots, beetroot, green beans, peas, and a mix of spices. They can be air-fried or shallow-fried for a delightful snack.
1: Add all vegetables (potatoes, carrots, beetroot, green beans, green peas, onion) to a pressure cooker with salt and water.
2: Cook for 2-3 whistles until vegetables turn mushy.
3: Strain the vegetables to remove excess water and mash in a bowl.
4: Add garam masala, cumin powder, Kashmiri mirch, amchoor powder, peppercorn powder, kasuri methi, chopped coriander, ginger-garlic-green chili paste, rice flour, breadcrumbs, and roasted peanuts to the mashed vegetables.
5: Mix well and adjust consistency with more rice flour and breadcrumbs if needed.
6: Shape the mixture into logs.
7: For the slurry, mix rice flour and water.
8: Coat the cutlets in the slurry and then in roasted vermicelli.
9: Air fry at 370°F for 15-16 minutes or shallow fry until golden brown.
