TOFU VEGGIE CUTLET

INGREDIENTS:
1. TOFU - 200 GMS
2. POTATOES - 2
3. CARROT - 1
4. PEAS - 1/2 CUP
5. GREEN CHILLIES - 4
6. TURMERIC POWDER - 1/4 TSP
7. CHILLY POWDER - 1/2 TSP
8. CLOVES - 3
9. CINNAMON STICK - 1/4" PIECE
10. STAR ANISE - 1
11. ALMONDS - 10
12. CORIANDER POWDER - 1/2 TSP
13. GARAM MASALA - 1 TSP
14. ALL PURPOSE FLOUR - 1/2 CUP
15. BREAD CRUMBS - 4 CUPS
16. SALT - ACC. TO YOUR TASTE
17. OIL FOR FRYING
18. LEMON JUICE - 1 TBSP
19. CORIANDER LEAVES - FEW (CHOPPED)

METHOD:
1. CUT THE POTATOES AND CARROT IN TO PIECES . PRESSURE COOK THE CUT VEGG IES ALONG WITH THE PEAS . LET THE VEGGIES COOL DOWN AND THEN MASH THEM .
2. HEAT 1 TSP OIL IN A KADAI . ADD THE CRUMBLED TOFU TO THE ADD . LET THE MOISTURE IN THE TOFU GET EVAPORATED .
3. GRIND CLOVES,CINNAMON STICK, STAR ANISE, GREEN CHILLIES ALONG WITH THE ALMONDS .
4. ADD THE GROUND SPICE TO THE KADAI . ADD TURMERIC POWDER, CHILLY POWDER, CORIANDER POWDER, GARAM MASALA, 1 1/2 CUPS OF BREAD CRUMBS AND ALL PURPOSE FLOUR . SAUTE FOR A MINUTE AND TURN OFF THE STOVE .
5. ADD THE MASHED VEGGIES TO THE KADAI . ADD THE LEMON JUICE, SALT AND CHOPPED CORIANDER LEAVES TO THE KADAI .
6. KNEAD THE INGREDIENTS IN THE KADAI WELL . DIVIDE THE DOUGH IN TO EQUAL PORTIONS AND ROLL THEM IN TO LEMON SIZE BALLS . MAKE THE BALLS IN TO CUTLETS . TAKE THE REMAINING BREAD CRUMBS IN TO A PLATE . PRESS THE CUTLETS ON TO THE BREAD CRUMBS SLIGHTLY . DO THIS TO THE OTHER SIDE OF THE CUTLET TOO . THE BREAD CRUMBS THAT STICK TO THE CUTLETS GIVE THE DESIRED CRUNCHINESS .
7. HEAT OIL IN TAWA AND PAN FRY THE CUTLETS . SERVE HOT CUTLETS WITH KETCHUP AND HAVE FUN .