In Mysore, a restaurant called Kalpaka used to serve the best cutlets in town. Cold coffee and Cutlets at Kalpaka was a treat that I can never forget.
Time required: 40 Minutes
Ingredients:
1/4 Cup chopped Beans
1/4 Cup peeled and chopped Carrot
1/4 Cup boiled Corn kernels
1/4 Cup boiled Peas
2 boiled and peeled Potatoes
Few sprigs of Coriander leaves, chopped finely
1/2 Cup Bread crumbs
1/2 inch Ginger, grated
2 Garlic Cloves, grated
1/2 tsp Cumin Powder
1/2 tsp Chaat Masala
1/2 tsp Aamchur Powder
1/2 or 1 tsp Chili Powder
1/2 tsp Garam Masala Powder (Optional)
Oil for deep frying
For the coating:
2 tbsp Maida / refined flour
3 tbsp Corn flour
Salt and Pepper or Chili flakes to taste
1/2 Cup Bread crumbs
Method:
For the coating:
Mix the ingredients except for the bread crumbs with enough water to make a paste. Ensure that it is not too thin.
For the Cutlet:
Combine all the cooked vegetables in a mixing bowl and gently mash. Add coriander leaves, ginger, garlic, bread crumbs, salt, and all the masala powders.
Mix well.
Shape the mixture into cutlets.
Dip the cutlets in the coating mixture.
Roll them into the bread crumbs.
Deep fry until golden brown.
Remove them on a kitchen towel.
Serve hot with your choice of sauce and salad.
