Name: Nutrela veg malai cutlets recipe by Vandana Tyagi at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: For cutlets:; left over mung dal khichdi; leftover aloo beans; half carrot grated; half capsicum (cut into small pieces); green peas one tbsp; 2 brown bread slice; For dip:; one green capsicum (roasted and peeled); garam masala; salt as per taste; thick malai; 2 tbsp ground nut (roasted),; 3 green chillies; salt; 3-4 garlic cloves; 2 tbsp veg mayonnaise

ABOUT Nutrela veg malai cutlets RECIPE

These cutlets are best as evening snacks as they are made mainly of left over food of lunch and dinner and healthy soya chunks

Ingredients Serving: 4

For cutlets:
left over mung dal khichdi
leftover aloo beans
half carrot grated
half capsicum (cut into small pieces)
green peas one tbsp
2 brown bread slice
For dip:
one green capsicum (roasted and peeled)
garam masala
salt as per taste
thick malai
2 tbsp ground nut (roasted),
3 green chillies
salt
3-4 garlic cloves
2 tbsp veg mayonnaise

Instructions

Immerse 10 to 12 nutrela chunks in water till they become soft.
After the chunks are soft, take them out of water and squeeze them to remove excess water, and grind them in mixer.
Mix left over moong dal khichdi, aloo beans veg, grinded nutrela chunks, capsicum, carrot, green peas, green chilli, onion, salt, garam masala.
Take 2 brown bread slices, wet them with water, then squeeze and add crushed bread in the above mixture.
Heat oil in a wok , make small balls of the above mixture, make a hole in centre and fill in malai in the ball. Close the ball and gently flatten it with your palms.
Now, deep fry the cutlet, and serve hot with chutney, dip, hummus of your choice.
For making dip: grind all the ingredients together mentioned in dip and serve with cutlets.

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