Baked Vegetable Cutlet

Ingredients
1 - Carrot  - finely chopped
1 - Green Capsicum -Medium Size Capsicum diced
2 Handful - Spinach leaves - finely chopped
2 - Boiled Potato - peeled and mashed
4 - Green Chillies - finely chopped
1/4th Cup - Green Peas
1/2 Tea Spoon - Garam Masala
1/2 Tea Spoon - Coriander powder
1/2 Tea Spoon - Kasoori Methi
1 Tea Spoon - Chaat Masala
1/2 Tea Spoon - Red Chilli powder (Or As per your taste)
2 Table Spoons - Corn Flour/Rice Flour
1 Cup - Thick Poha
1 TableSpoon - Oil
Salt As per your taste

Procedure:
  1. Preheat the oven at 430 degree Fahrenheit.
  2. Boil the potatoes, peel the skin and mash them. Keep the mash potatoes aside.
  3. Heat oil in a pan and add diced carrot and stir them until cooked.
  4. Add green pepper, green peas in cooked carrot and mix them.Add little water if required.
  5. After veggies are cooked, mash them.
  6. Now add mashed potatoes, chopped spinach and green chillies.
  7. Add Garam Masala, Coriander Powder, Chat Masala, Kasoori Methi, Chilli Powder, Corn Flour/Rice    
      Flour and mix them well.

Cooked and Seasoned Veggie Patty Dough

  8. Now take small quantities of the dough and make equal size patties.
  9. Dry fry or microwave poha for a minute until poha becomes crunchy. Roughly crush this Poha.
  10. Now roll each patty in to crushed poha and place them on a baking tray. You can also use Pizza Stone
        or a cup cake tray if you don't have a flat backing tray.
  11. Bake the patties in the oven for 20 minutes
  12. After 20 minutes, turn the patties over and again bake them for 20 more minutes.
  13. Serve the Veggie Cutlets hot with mint or tamarind chutney or tomato ketchup.

Veggie Patties Baked in a Cup Cake tray

Veggie Patties Baked on Pizza Stone