Vegetable Cutlets with Curd Dip

1In a large mixing bowl, combine the mashed boiled potatoes (2 large), chopped onion (1 medium), chopped tomato (1 medium), chopped capsicum (1 medium), and grated beetroot (1 medium).

2Add cumin powder (1 teaspoon), red chili powder (1 teaspoon), garam masala (1 teaspoon), salt, and pepper to the vegetable mixture. Mix well until all ingredients are evenly combined.

3Take a small portion of the mixture and shape it into a patty or cutlet. Repeat this process until all the mixture is shaped into cutlets.

4Place the all-purpose flour (1 cup) in a shallow dish. Dredge each cutlet in the flour, ensuring they are coated evenly on both sides.

5Heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the coated cutlets in the pan, making sure not to overcrowd the pan.

6Fry the cutlets for about 3-4 minutes on each side or until they are golden brown and crispy. Remove them from the pan and place them on a paper towel to absorb excess oil.

7In a separate bowl, whisk the curd (1 cup) until smooth. You can add a pinch of salt and pepper to the curd (1 cup) for flavor if desired.

8Serve the hot vegetable cutlets with the curd (1 cup) dip on the side.