VEGETABLE CUTLETS RECIPE

Vegetable cutlets are the best snacks prepared with vegetables. They serve as great snacks and also be used in making vegetable burger.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: makes 10 to 12 cutlets (depending upon size)

Ingredients:

• 1 big potato

• 1 cup mixed vegetables (carrots, green peas, green beans, sweet corn) (cut into small pieces)
• 2 tbsp oil
• 1/4 tsp cumin (jeera) seeds
• 1 small onion (finely chopped)
• 1 tsp ginger (chopped )
• 2 green chilies (finely chopped)
• 1 tsp salt (according to taste)
• 1 tsp dried mango powder (amchur)
• 1 tsp chaat masala
• 2 tbsp coriander (chopped)
• 3 tbsp all Purpose flour (maida)
• 2 bread slices
• Oil to fry

Preparation Instructions:

• Steam or pressure cook (1 whistle) the mixed vegetables and potato. Let them cool and peel the potato, mash it and mix all vegetables and potatoes.
• Heat 2 tbsp oil in a pan, add cumin seeds and chopped onions. Cook till onions become transparent.
• Add ginger and green chillies. Then add potato and mix vegetable mixture. Mix them well.
• Add amchur and chaat masala to the Cutlet mixture. Cook for 2 minutes and mix coriander leaves after taking off the mixture from stove.
• Now, let’s prepare the batter. Mix 3 tbsp maida with water to make a thick batter.

• Roast the bread slices in a pan without applying ghee or oil. When they become golden brown on both sides, blend them to make powder.
• Again come to the cutlet mixture. Add salt to the mixture. Salt must be added just before shaping the cutlets, otherwise the mixture become wet and hard to form cutlets.
• Now, make small (10 to 12) patties with the complete mixture. Gently coat a patty with maida batter on both sides.
• Now, place it in the bread crumbs and let the patty get covered by it on both sides. Repeat the same with all patties.
• Meanwhile, heat oil for frying the patties. When the oil is ready, carefully place the patties in the oil.
• Fry them till they become golden brown on both sides. Cook them on medium flame.
• Take out the patties on a oil absorbing paper. You can sprinkle some chaat masala over the cutlets.
• Serve them with tamarind or mint-coriander chutney and cardamom tea as evening snacks or sunday breakfast.

Tips:

• Adjust the spices (especially salt and chilli) according to your taste.
• If the cutlet mixture appears wet, add some bread crumbs to it.