Recipe

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• 12 long hot dog buns
• 2 onions
• 3 potatoes
• 1 carrot
• 1/2 cup green peas
• 2 green chilies
• 1 inch ginger
• 1 tsp garam masala powder
• 1/4 cup peanuts, crushed
• 1 1/2 tsp red chili powder
• salt
• 1/2 cup fresh cilantro
• 1/2 tsp saunf
• cooking oil , to shallow fry
• 1 cup curds
• 1/2 cup cream
• 1/4 cup cheese, grated
• black pepper , to taste
• 1/4 cup cucumber, grated
• 12 lettuce leaves
• 1/2 cup maida flour
• 1 cup breadcrumbs
• 1 tsp cornflour mixed in tbsp water

• 1 To prepare vegetable mayonnaise, tie the curd in a cloth for 2 hours to remove excess water.
• 2 Mix the cream, cucumber, salt, pepper and cheese to make a thick paste.
• 3 For the cutlets, boil the potatoes, carrots and peas till soft.
• 4 In a pan, add oil and saunf with finely cut onions, ginger and chillies.
• 5 Add the mashed vegetables with salt, chilli powder, garam masala, maida, peanuts and cilantro.
• 6 Mix well.
• 7 Roll them and make them into lengthwise cutlets.
• 8 dip them in milk or cornflour.
• 9 Dust with breadcrumbs.
• 10 Shallow fry in a flat pan adding oil as and when required till they become crisp and golden.
• 11 Cut the buns lengthwise and apply the mayonnaise generously.
• 12 Place a cutlet and a lettuce leaf inside and close it tightly.
• 13 Serve with hot and sour sauce.