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REQUIREMENTS:
Potatoes - 1/4 kg., Onion - 1, Carrot-2, Beetroot - 1, Green Peas - 1/4 cup, Rusk powder - 1/4 cup or ( small Bread Slices ), Flour - 1 spoon, Red Chilli powder - 3/4 spoon, Garam Masala - 1/4 spoon, Salt, Oil as required.
COOKING STYLE:
Cut the Carrot and Beetroot into pieces and boiled those with Green Peas. Peel off the Boiled Potatoes skin and paste it and make it as a ball. Now fry the small cut pieces of Onion in a Pan with Oil, and add the boiled vegetables and again fry them until evoperation of water of those. And now mix it with Salt, Garam Masala and Red Chilli powder. OK, left this curry a side to cool. Now add some Water to Flour and make it like a slight liquid paste. Now make the curry into round balls shape and sink these balls into the Flour paste just a while and apply Rusk Powder or small Bread Slices upon the balls gently. Now press the balls for cutlet shape. Gently roast them both sides on a Pan with light Oil. Now Serve with Tomato Ketchup or Green Chutney...hmm...Ready...
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REQUIREMENTS:
Potatoes - 1/4 kg., Onion - 1, Carrot-2, Beetroot - 1, Green Peas - 1/4 cup, Rusk powder - 1/4 cup or ( small Bread Slices ), Flour - 1 spoon, Red Chilli powder - 3/4 spoon, Garam Masala - 1/4 spoon, Salt, Oil as required.
COOKING STYLE:
Cut the Carrot and Beetroot into pieces and boiled those with Green Peas. Peel off the Boiled Potatoes skin and paste it and make it as a ball. Now fry the small cut pieces of Onion in a Pan with Oil, and add the boiled vegetables and again fry them until evoperation of water of those. And now mix it with Salt, Garam Masala and Red Chilli powder. OK, left this curry a side to cool. Now add some Water to Flour and make it like a slight liquid paste. Now make the curry into round balls shape and sink these balls into the Flour paste just a while and apply Rusk Powder or small Bread Slices upon the balls gently. Now press the balls for cutlet shape. Gently roast them both sides on a Pan with light Oil. Now Serve with Tomato Ketchup or Green Chutney...hmm...Ready...
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