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Simple Way to Prepare Favorite Mixed Vegetables Cutlets With Three Dips

 ·  ☕ 5 min read  ·  ✍️ Mattie Ingram

Mixed Vegetables Cutlets With Three Dips

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mixed vegetables cutlets with three dips. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mixed Vegetables Cutlets With Three Dips is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Mixed Vegetables Cutlets With Three Dips is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have mixed vegetables cutlets with three dips using 18 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Mixed Vegetables Cutlets With Three Dips:
  1. Prepare 2 boiled and mashed potatoes
  2. Make ready 1/4 cup grated carrot
  3. Take 1/4 cup finely chopped fresh mint leaves
  4. Make ready 1/4 cup finely chopped coriander leaves
  5. Take 1/4 cup finely crushed frozen green peas
  6. Take 1 tbsp finely chopped ginger green chillies
  7. Prepare 2 tbsp finely chopped yellow bell pepper
  8. Get 2 tbsp finely chopped onions
  9. Take 2 tbsp crushed masala peanuts
  10. Make ready 1 tsp chaat masala
  11. Make ready 2 tbsp arrowroot powder
  12. Make ready to taste Salt
  13. Take 1/2 cup dried bread crumbs
  14. Get Water as required
  15. Prepare As needed Oil for deep frying
  16. Take as needed chilli flakes for garnishing
  17. Get to taste chaat masala for garnishing
  18. Make ready as needed mint leaves for garnishing
Steps to make Mixed Vegetables Cutlets With Three Dips:
  1. Crush fresh green peas in a mortal and pestle
  2. In a mixing bowl combine together boiled and mashed potatoes, crushed peas, grated carrot, chopped mint leaves, finely chopped coriander leaves, finely chopped yellow bell pepper, finely chopped ginger green chillies, finely chopped onions, crushed peanuts, chaat masala and salt
  3. Crush masala peanuts also
  4. Add crushed masala peanuts to the mixture
  5. Keep water and dried bread crumbs ziplock nearby
  6. Heat oil in a kadai, first on high flame, then make the flame medium
  7. Now add arrowroot powder to the mixture
  8. Mix well the cutlet mixture and make medium size cylinder
  9. Put the cylinder in the bread crumbs ziplock
  10. Now shake the ziplock, the crumbs will coat on the cutlet on it's own, do not touch it
  11. Now slowly slide the ready cylinder in the hot oil
  12. Fry on medium heat, by turning it at regular intervals, until becomes light brown and crispy from outside
  13. The cutlets are ready to serve
  14. The three dips roasted bell pepper dip, green almond dip and hung curd mint dip
  15. The three dips are ready
  16. Arrange the ready cutlets in a serving platter, garnish them with chaat masala, chilli flakes and mint leaves, serve them with three dips

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