Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 100 | Grams | Potatoes | Boil and peel |
| 100 | Grams | Green Peas (Matar) | Shell |
| 1 | Nos. | Carrots (Gajar) | Scrape and wash |
| 1 | Nos. | Sweet Potatoes | Scrape and wash |
| 50 | Grams | Cabbage - Green *Patta Gobhi) | Mince |
| 50 | Grams | Suran | Scrape and wash |
| 2 | Nos. | Onions | Mince |
| 2 | Nos. | Chillies Green | Mince |
| 1 | Piece | Ginger (Adhrak) | Mince |
| Few | Coriander Leaves (Kothmeer) | Mince | |
| ` | Few | Mint Leaves (Pudina) | Mince |
| 1/2 | Teaspoon | Pepper Powder | Add |
| 1/2 | Teaspoon | Spice Powder | Add |
| As Required | Ghee | or oil for frying | |
| As Required | Salt | to taste |
Method
Boil potatoes and peel. Scrape and wash and cut carrots, sweet potatoes, suran. Boil in a little water. All vegetables. Mince cabbage, onions, green chillies, ginger, coriander leaves, and mint leaves.
Make the ghee hot in a vessel and put the boiled vegetables andfry. If it is too dry, add a little hot water and allow to cook in its own gravy. Stir well. Mash or mince the boiled potatoes, suran, sweet potatoes and carrots. Mix this to the vegetable. Add spice and pepper powders and salt to taste. Stir well, and form into flat cutlets. Make a thick batter of gram flour,water and salt. Keep ghee in a frying pan. When hot, dip cutlets in the batter and fry on both sides.
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