Pav Bhaji Cutlets
- 2 mashed Potatoes
- 1 chopped Tomato
- 2 chopped Onions, finely chopped
- ½ cup Cauliflower Florets
- 1 chopped Capsicum
- 1/4 Green Peas
- 1/2 inch grated Ginger
- 4-6 cloves of Garlic
- 1/2 tsp Everest Turmeric Powder
- 1/4 tsp Everest Kashmirilal Powder
- 1/2 tsp Everest Garam Masala
- 1 tsp Everest Pav Bhaji Masala
- 1/4 tsp Everest Dry Mango Powder
- 1/2 tsp Everest Kasuri Methi Powder
- 2 tbsp chopped Coriander Leaves
- Bread Crumbs for coating
- 1½ tbsp Butter
- Heat butter in a pan. Add chopped onion, grated garlic, ginger and sauté them till the raw smell disappears
- Add chopped tomatoes, chopped capsicum, Everest Red Chilli Powder, Everest Turmeric Powder and fry them till capsicum and tomatoes turn soft.
- Next add blanched cauliflower, green peas, boiled and mashed potatoes. Mix it well.
- Sprinkle Everest Pav Bhaji Masala, Everest Garam Masala, Everest Dry Mango Powder, Everest Kasuri Methi Powder, salt as per taste and finely chopped coriander leaves.
- Remember not to add water throughout, cook on low flame for 5 mins, and later switch off the flame.
- To make the cutlets, divide the bhaaji in equal portions. Take a portion of the mixture, make round ball and flatten them between your palms as seen in collage pic below.
- Now coat them in bread crumbs and shallow fry [5-6 cutlets at a time] till they turn crispy and golden brown on both sides.
- Serve them hot with dip or salad on side. You can stuff them as patties topped with onion, tomato, cheese slices and use them in sandwich/burgers.