| 1. | To make stuffing: Melt butter in a pan. Add onion and ginger. Fry till onion is transparent. Add cumin seeds, green chillies, peas, french beans, carrots and ¼ teaspoon salt. Stir for a few seconds. Add ¼ cup water. Stir. Cover and cook on low heat till vegetables are just tender and water has evaporated, stirring occasionally. Add garam masala powder and coriander leaves. Mix. Allow mixture to cool. |
| 2. | Put bread in remaining water (1 cup) for 15 seconds. Squeeze out water. Mix bread, potatoes and remaining salt (2¾ teaspoons). Divide into 36 portions. Make 2 patties 4 cm in diameter using 2 portions. Put 1 teaspoon stuffing in the centre of 1 patty. Cover with second patty. Press edges to seal. Gently pat all around to give an even shape. Assemble remaining patties in the same way. |
| 3. | Heat oil in deep-fry pan on high heat about 5 minutes (190ºC). Add 4 cutlets one after the other. Reduce heat to medium. Fry till golden brown. Remove and drain. Fry remaining cutlets in the same way, increasing heat after each batch. Serve hot, accompanied with chutney or tomato ketchup. |
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