Vegetable Cutlets



1 Cup Mixed Frozen Vegetables
1 Onion Grated
1/2 Tsp Green Ground Chillies
1/2 tsp Ground Garlic
Dhana / Jeera and Borrie
Salt to Taste
3 Potatoes boiled in jackets and Mashed
2 Eggs Beaten
Bread Crumbs


  1. Braise onions in butter or ghee just until onions are soft
  2. Add spices and veges and sitr fry until all moisture has evaporated.
  3. Allow to cool
  4. Mix together vegies and mash and form into cutlets
  5. Dip cutlets in egg and bread crumbs .Fry slowly in very little moderately hot oil until golden brown and crispy.
  6. Drain on paper towel
  7. Serve hot with chutney

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  Origin of the humble samoosa.

The deep-fried,triangular pastry  is India’s great contribution to the world of fast food, the product of a thousand years of culinary heritage.Food historians have established, however, that the samoosa originated not in India, but in Persia. The sanbusaj, originally a Persian term for any stuffed, savory pastry,started showing up in Persian, Arab and Turkish literature in the 9th century, when poet Ishaq ibn Ibrahim-al-Mausili wrote verse praising sanbusaj.The first mention of the proper samoosa was in Amir Khusrao’s 13th century work "Memoirs of Delhi's royal court" .