Vegetable Cutlet with Madras Curry Dip

by Chef Sahil Arora | Oct 9, 2017
Cutlet

Vegetable Cutlet:

Ingredients:

• Kabuli chana: 100 gms
• Zucchini Grated: 30 gms
• Carrots Grated: 30 gms
• Minced Garlic: 5 gms
• Turmeric Pwd:2 gms
• Coriander powder: 4 gms
• Cumin Pwd: 4 gms
• Maida: 100 gms
• Salt: to taste
• Black Pepper: to taste
• Vegetable oil (for frying) : 500

Method:

• Soak Kabuli Channa a night before in water
• Boil and mash the drained Channa
• Mix all the ingredients and mold them as per the required shape
• Fry or Pan fry as required

Madras Curry Dip

Ingredients:

• Hung curd: 100 gms
• Oil: 10 ml
• Madras Curry Pwd: ½ teaspoon
• Asafoetida (Hing): ½ teaspoon
• Salt: To taste

For Dip

• In a hot oil add Asafoetida and Madras Curry Powder and take it off the heat. Add the mixture to the hung curd, mix and add salt to taste.

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