Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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