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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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