Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Cauliflower florets 3 tb Sunflower seeds
1 c Potatoes, diced peeled 1 1/2 ts Salt
1 c Green peas, frozen or fresh 1/4 ts Black pepper
1 c Green beans, 1/4 inch pieces 1/2 ts Turmeric
1 c Finely shredded carrots 1 ts Garam masala
1/2 c Finely shredded beets 3/4 c Soy milk
1/4 c Finely chopped celery 2 tb Cornstarch
2 ea Hot green chilies, quartered 2 tb Whole wheat flour
2/3 c Cooked chick peas 2/3 c White poppy seeds
3 tb Almonds Ghee for shallow frying
3 tb Walnuts

Place the cauliflower, potatoes, fresh peas green beans in the bottom of
a pot cover with water. Put the carrots, beets celery in a steaming
basket, cover place over the pot. Cook until the vegetables are
tender-crisp. Drian, saving the water. Add the frozen peas, defrosted
first, to the steamed vegetables.

In a blender, while it is running, drop in the chilies. Add the chick
peas, nuts seeds process until the peas are mashed. Some vegetable
water may facilitate this. Add the cauliflower, potatoes, fresh peas, if
using, beans. Pulse on off till they are coarsely mashed. Transfer to
a mixing bowl, add the steamed vegetables, salt, pepper, turmeric garam
masala. Mix well. Divide into portions.

Line a baking sheet with waxed paper. Flatten a portion into an almond
shaped cutlet, 1/2 inch thick place on the sheet. Cover refrigerate
for 30 minutes.

Whisk the soy milk, cornstarch flour in a flat bowl until smooth. Dip
each cutlet into the batter, roll in poppy seeds set aside briefly to air
dry.

Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in
batches for 2 minutes each side. Drain serve.

Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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