Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 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 | Almonds |
| 3 tablespoons | Walnuts |
| 3 tablespoons | Sunflower seeds |
| 1½ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| ½ teaspoon | Turmeric |
| 1 teaspoon | Garam masala |
| ¾ cup | Soy milk |
| 2 tablespoons | Cornstarch |
| 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"