Ingredients:

• Boiled Potatoes – 250 g, mashed
• Onion – 2 big ones, chopped finely
• Ginger – 1 small piece, shredded
• Green chillies – 2 or according to taste, chopped
• Red Chillies powder – 2 tsp
• Garam Masala powder (dalchini, laung, jeera, badi elaichi) – 2 tbsp
• Brinjal (aubergine) – 1 medium sized, chopped
• Cauliflower – 1 small one, chopped
• Dill leaves – 2 sprigs
• Besan (gram flour) – for binding
• Bread crumbs – 1/2 cup
• Marie biscuits – 4 to 5, powdered
• Salt – to taste
• Oil – for deep frying

Method:

1. Take the mashed potatoes.
2. Add red chilli powder, 1 tsp garam masala powder and a little salt. Mix well.
3. In a pan, heat some oil.
4. Add onions, green chillies and saute, till onions turn pink.
5. Add the chopped vegetables (cauliflower, brinjal, dill), rest of the garam masala powder and salt.
6. Cover and cook, till the vegetables are done.
7. Let the mixture cool slightly.
8. Mash roughly. Add besan, enough to bind the mixture well and to form balls.
9. Make equal portions of the potato and vegetable mixtures.
10. Shape the potato mixture, like a cutlet and fill it with a vegetable portion.
11. Shape into a cutlet and keep aside. Finish the rest, in the same manner.
12. Roll all the cutlets into breadcrumbs.
13. Heat oil in a pan and deep-fry the cutlets, to a golden brown.
14. Drain and then finally, before serving, roll each cutlet into the biscuit mixture.
15. Serve hot with tomato ketchup or mint chutney.

Recipe courtesy of Sudha