The Vegetable Cutlets are a tasty and crunchy snack . Its made from a mixture of mashed vegetables, herbs, and spices, coated in breadcrumbs and shallow-fried to perfection. These cutlets are a crowd-pleaser whether you are hosting a party, prepping for a festive thali, or simply craving .
Ingredients:
For the Cutlet Mixture:
- 2 medium potatoes, boiled & mashed
- 1/2 cup carrots, finely grated or boiled
- 1/2 of cup green peas, boiled & mashed
- 1/4 cup beans, finely chopped & steamed
- 1/4 cup beetroot, grated
- 1 green chili, finely chopped
- 1 tsp ginger garlic paste
- 1/2 tsp garam masala
- 1/2tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp chaat masala or amchur
- Salt per taste
- 2 tbsp. fresh coriander, chopped
- 2 tbsp. breadcrumbs (to bind)
For Coating & Frying:
- 1/4 cup all purpose flour or corn flour (for slurry)
- 1/4 cup water
- 1/2 cup bread crumbs
- Oil
Instructions:
- Preparing vegetables:
- To prepare cutlet ,take all the green vegetables and boil or steam till soft. Mash the potatoes and vegetables to make a paste like consistency.
- Making the Mixture:
- In a bowl take spices, garlic ginger paste, green chili, coriander, breadcrumbs and mix all correctly and make a soft dough.
- Shape the Cutlets:
- Divide the mixture into identical balls. Shape into round or oval patties.
- Slurry Preparation:
- To make thin batter ,we need to mix flour and water.
- Coating the Cutlets:
- Take patty one by one, dip every patty into the slurry. Then roll the wet patty into breadcrumbs to coat evenly.
- Fry Until Golden:
- Take a pan ,heat oil in a pan. Shallow fry the cutlets on medium heat until golden and crisp on each sides.
- Serve Hot:
- For serving you can use chutney, ketchup or mint yogurt dip as sauce and don't forgot to serve it hot.
