Mixed Veg Tofu Cutlet with Green Chutnee

This recipe was in my inbox for a long time. Finally, it saw the daylight.  Thanks to me!!!

It was late in the afternoon on one weekend, when S said that an old friend of ours is coming to visit us along with his wife.

Though they said that major is the adda, as we will be meeting after a long time so a cup of tea will be enough. S added, we will order something.   As it was on a weekend, so I could spend some time in the kitchen, and I thought of this cutlet with green chutney.

This was for the first time I made it and it came out well. There are many versions of cutlet, but this one is easy and tasty. If you can spend an hour in the kitchen any day then you can go for it.

Ingredients

Vegetables of your choice (I used the following)
1 carrot roughly chopped
1 big capsicum roughly chopped
French beans roughly chopped
1 large Potato boiled and mashed
Tofu 250 gms
Green chilies (as per your tolerance)
1 Big onion fine sliced
Ginger paste 1 table spoon
Garlic Paste 1 table spoon
Salt as per taste
Roasted jeera, dhaniya, lalmirch Powder*
Any vegetable oil 4-5 table soon
Breadcrumbs

Method                                                                                                                               

Heat a pan with 1 table spoon of oil.

Add the chopped onion and the vegetables.

To it add salt and cover.

When the vegetables are almost cooked add the tofu.

Dry up the released water and add the boiled mashed potato. Now add the roasted spice powder and stir.

When the mix releases oil, it is ready.

Cover it and give some time to cool.

Divide the mix into small portions and make small balls out of it and flatten it.

Coat the cutlets with breadcrumbs. See that both the sides are well coated.

Now shallow fry the cutlets and serve with the green chutney.

For Chutney:

5-6 sprigs of dhaniya patta
2-3 green chilies or as per tolerance
2-3 garlic cloves
½ table spoon oil (optional)
Salt and lemon juice  as per taste

Mix 1, 2 and 3 in a mixture. To it add ½ table spoon oil, salt and lemon juice.

For Roasted Spice

Heat a flat bottom pan and add whole cumin, coriander seeds and Red Chili. Roast till the ingredients turn brown. Cool and ground it. You can store it in a air tight container for future use.