|Onion||–||1 medium, chopped|
|Carrot||–||1 small, grated|
|Beetroot||–||1 small, grated|
|Potatoes||–||1 medium, boiled and mashed|
|Fennel Seeds||–||¼ tsp|
|Cumin Seeds||–||¼ tsp|
|Coriander Seeds||–||¼ tsp|
|Ginger Paste||–||¼ tsp|
|Green Chili||–||1 no, chopped|
|Red Chili Powder||–||¼ tsp|
|In a pan roast the fennel seeds, cumin seeds and coriander seeds. In a mortar and pestle, crush till coarsely ground. Keep aside. Heat the oil in a broad non-stick pan, add the ginger paste and green chillies and sauté on a medium flame for 30 seconds.
Add onions and sauté on medium flame for 1 minute. Add carrot and beetroot and sauté on medium flame for 1 minute. Add chilli powder, prepared coarsely crushed powder, dried mango powder, salt and 1 tbsp of water, mix well and cook on a medium flame for 30 seconds. Transfer the mixture into a big plate, cool slightly, add the potatoes and pepper powder and mix very well. Divide the mixture into equal portions and roll each portion into an oblong shape.
In a small bowl dissolve 1 tbsp maida and 1 tbsp corn flour in water to form a smooth yet runny batter. In another bowl keep crushed cornflakes. Now dip the cutlet in cornstarch mixture and then in cornflakes and keep aside.
Brush the cutlets with oil and bake them at 180 C in an oven for 10 – 15 minutes. Serve immediately.