Yield: 12 servings
|1 cup||Cauliflower florets|
|1 cup||Potatoes, diced & peeled|
|1 cup||Green peas, frozen or fresh|
|1 cup||Green beans, 1/4 inch pieces|
|1 cup||Finely shredded carrots|
|½ cup||Finely shredded beets|
|¼ cup||Finely chopped celery|
|2 eaches||Hot green chilies, quartered|
|⅔ cup||Cooked chick peas|
|3 tablespoons||Sunflower seeds|
|¼ teaspoon||Black pepper|
|1 teaspoon||Garam masala|
|¾ cup||Soy milk|
|2 tablespoons||Whole wheat flour|
|⅔ cup||White poppy seeds|
|\N \N||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, ½ 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 ¾ 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"