Ingredients:

• Carrot – 4
• Potatoes – 4
• Green peas – 1 cup
• Onion – 1
• eggs – 2
• Green chillies – 5 to 6
• Ginger – 1/2 inch
• Red Chilli powder – 1/2 tsp
• Garam Masala powder – 1/2 tsp
• Salt to taste
• Coriander leaves – a small bunch
• Oil to fry

Method:

1. Pressure cook peas with garam masala powder, finely chopped carrots and whole potatoes.
2. Cook these in separate containers in the cooker.
3. Fry chopped onions, chopped green chillies and chopped ginger.
4. Then add the cooked peas and carrots.
5. Add chopped coriander, salt to taste. Remove from flame.
6. Peel potatoes, mash them and add to this prepared vegetable.
7. Shape it to cutlets. Beat 2 eggs and dip the shaped cutlets and cover them in bread crumbs.
8. Refrigerate the cutlets for 1/2 an hour.
9. Deep-fry in hot oil.

Recipe courtesy of Bargavi