by Tarla Dalal
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Added to 134 cookbooks
This recipe has been viewed 173030 times
From railway stations and tea stalls, to fine dining restaurants and chaat shops, this is a hot seller, especially at tea-time. Loaded with a variety of veggies, especially potatoes, these deep-fried Vegetable Patties are aptly spruced up with spice powders. Rolling the patties in bread crumbs before deep-frying imparts a wonderfully crunch mouth-feel, which you are sure to enjoy whether you have this snack as it is with tomato ketchup, or packed inside a Bread /Toast / Sandwiches / Burger , sub, Wraps / Rolls .
- Heat the oil in a deep non-stick, add the onions and sauté on a medium flame for 1 minute.
- Add all the potatoes, french beans, carrots and cabbage and mix well.
- Cover and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2 tbsp) to avoid the vegetables from burning.
- Add the salt, chilli powder, turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes.
- Mash the mixture using a potato masher.
- Remove from the flame, transfer the mixture to a plate and allow it to cool completely.
- Divide the mixture into 7 equal portions and shape each portion into a 50 mm. (2”) flat oval.
- Dip each patties in the prepared plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
- Heat the oil in a kadhai and deep-fry each patties till it turns golden brown in colour from both the sides. Drain on absorbent paper.
- Serve immediately with tomato ketchup.
Nutrient values per pattie
|Vitamin A||185.3 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||15.3 mg|
|Folic Acid||10.5 mcg|
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