Ingredients
Method
Potato mix:
1. Add potato, beans, carrot, green peas, beetroot and one cup of water to a pressure cooker.
2. Cook for 10–15 minutes.
3. Drain the water.
4. Transfer the vegetables to a mixing bowl.
5. Add poha and mash together while the vegetables are still warm.
6. Add corn flour, ground masala, black pepper powder, chilli powder, chaat masala, cumin powder and salt.
7. Mix all the ingredients well.
Ground masala:
8. Add all the ingredients in a mixer and blend to a coarse paste.
9. Make sure that there are no lumps in the mixture.
10. Keep the mixture aside.
Slurry:
11. Mix the all-purpose flour with water into a slightly thin mix.
12. Keep it aside.
Cutlets:
13. Grease your palm with oil.
14. Take a spoonful of the potato mixture and roll it into a cylinder.
15. Dip the cutlets in the prepared slurry. Coat the culets well.
16. Roll and coat the cutlets with roasted vermicelli.
17. Freeze for 10 minutes.
18. Meanwhile, heat oil in a kadhai for frying the cutlets.
19. Remove the cutlets from the freezer.
20. Drop them one by one into the hot oil.
21. Fry on medium-high heat for 3–4 minutes till they turn golden brown.
22. Serve hot with chutney!
Chutney:
23. Blend all the ingredients in a mixer grinder into a wet coarse paste.
24. Ensure a slightly thick consistency.