Egg-Free Vegetable and Daliya (Broken Wheat) Cutlets

Ingredients

• 1 cup Daliya (broken wheat)
• 2 cups Water
• 2 medium Potatoes, boiled and mashed
• 1/2 cup Carrots, grated
• 1/2 cup Green beans, finely chopped
• 1/2 cup Peas, frozen
• 1/2 cup Onion, finely chopped
• 1 Green chilies, finely chopped
• 1 tsp Ginger, grated
• 2 tbsp Cilantro, finely chopped
• 1/2 tsp Garam masala
• 1/2 tsp Amchur powder (dry mango powder)
• 1 tsp Salt
• 1/2 cup Breadcrumbs
• 2 tbsp Vegetable oil, for shallow frying

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the daliya and soak it in 2 cups of water for 30 minutes.
2. 2Cook the daliya in a pressure cooker or saucepan until soft and all the water is absorbed. Let it cool.
3. 3In a bowl, combine cooked daliya, mashed potatoes, grated carrots, chopped green beans, peas, chopped onion, green chilies, grated ginger, chopped cilantro, garam masala, amchur powder, and salt. Mix well.
4. 4Shape the mixture into small cutlets.
5. 5Roll each cutlet in breadcrumbs to coat evenly.
6. 6Heat vegetable oil in a shallow frying pan over medium heat.
7. 7Shallow fry the cutlets until they are golden brown and crispy on both sides, about 4-5 minutes per side.
8. 8Remove the cutlets with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
9. 9Serve hot with your favorite chutney or dipping sauce.

Related Guides