• 2 cups – gram flour or besan
• 1 cup – chopped vegetables (beet, carrot, beans and green peas)
• 1 cup – bread crumb
• 1/2 cup – coriander leaves, chopped
• 2 tsp – Ginger paste
• 1 tsp – Ginger finely chopped
• 1 tsp – Garam Masala powder
• 1 tsp – cumin powder
• 1 tsp – coriander powder
• 2 – green chillies, cut thinly
• 1 – medium sized potato, peeled, boiled and mashed
• 3 tsp – all purpose flour or Maida
• 2 tsp – Rice flour
• Water or Curd to make a smooth batter
• 4 tsp – Sugar
• Handful of Raisins
• Handful of roasted Peanuts
• 1 tsp – Red Chilli powder
• Salt to taste
• 1 tsp – Onion seeds or Kalonji
• Oil for deep frying


  1. Boil vegetables with very little water, salt, sugar and garam masala powder until it become soft and well cooked. Dry up the water. Let it cool.
  2. In a non stick frying pan, heat one tbsp oil.
  3. Add boiled vegetables, cumin powder, coriander powder and ginger paste at first.
  4. Saute it for 2-3 mins at medium heat. Turn down the heat.
  5. Add mash potatoes, green chillies, sliced ginger, chopped coriander leaves, chilli powder, raisins and roasted pea nuts.
  6. Stir for another 3-4 mins.
  7. Switch-off the gas and transfer this mixture to a comparatively bigger bowl.
  8. Add maida and mix it well. It will work as a good binding agent.
  9. Do not use water while you are adding maida.
  10. Make 3 inches long cylindrical shaped cutlets and keep them aside.
  11. Pour bread crumbs on a big and flat dish or tray.
  12. Now for batter, mix besan, rice flour, kalonji and water or curd to a smooth and a little heavy paste.
  13. Coat each cutlet with the batter and roll on bread crumbs.
  14. Keep them for at least for 20 mins, this resting time will help make the cutlets firm.
  15. Deep fry the cutlets carefully on low heat till it becomes golden brown.
  16. Serve hot with sauce and salads.

Recipe courtesy of Swagata Ghosh