Vegetable Cutlet

Ingredients:
Potato:2 large size
Beetroot:1 large size
Carrot:2
Green peas:1/4 cup
Onion:1 medium sized(chopped)
Ginger Garlic paste:1 tbspn
Green chilli:3 to 4 (finely chopped)
Turmeric powder:a pinch
Chilli powder:1/2 tspn
Garam masala powder:1/2 tspn
Eastern chicken masala:1/2 tspn
Salt to taste
Coriander leaves (chopped)
Egg whites of 2 eggs
Bread slices:6 to 7
Oil for shallow frying

Wash the potatoes well and pressure cook them.Peel off the potato skin and mash it very well.Keep it aside.Peel off the beetroot and carrot skin and wash thoroughly.Dice it and grate it using mixer grinder (just to make it into very small pieces.i used blender because that was easier).Keep it aside.Heat oil in a pan and fry the onion and ginger garlic paste until it changes color.Add the veggies(beetroot,carrot and green piece).Add green chilli,garam masala,chilli powder,turmeric powder,chicken masala and salt to taste.Keep it in medium flame until the veggies get cooked.Stir frequently.Once the veggies get cooked add the mashed potatoes and mix everything well.Add the chopped coriander leaves.Switch off the flame and keep it  aside.Cut the bread slices into small pieces and powder it using mixer.(caution:dry the mixer well).Transfer the powdered bread to a plate and keep aside.When the veggie mixture gets cooled,make it into balls of almost same size.Gently press using palms to make it flat.Dip it in the egg white (You can use maida batter(dosa batter consistency) instead of egg white) and then coat both the sides with the powdered bread.Repeat the same with the remaining balls.Heat oil in a flat non-stick pan and when oil gets heated up fry the bread coated veggie mixture until brown.Use tissue paper to remove excess oil from the cutlet.Serve with tomato ketchup.