Vegetable Cutlets Recipe-

 Vegetable Cutlets Recipe-

 

 Ingredients for Vegetable Cutlets

3 medium Potatoes, boiled, peeled, and mashed

1/2 cup Green Peas (mutter), (fresh or frozen)

1/3 cup Sweet Corn, (fresh or frozen)

1/2 cup finely chopped Carrot

1/4 cup finely chopped French Beans

1/3 cup chopped Beetroot

1 Green Chilli, chopped

1 teaspoon chopped Ginger

1/4 cup + 1/4 cup Dry Breadcrumbs

2 tablespoons All-Purpose Flour (Maida)

1 small Onion, finely chopped

1/2 teaspoon Red Chilli Powder

1 teaspoon Coriander Powder

1/4 teaspoon Turmeric Powder

1/2 teaspoon Garam Masala Powder

2 tablespoons finely chopped Coriander Leaves

1 teaspoon Lemon Juice

Salt to taste

2 teaspoons Oil + for shallow frying

How to make Vegetable Cutlets

1. Prepare smooth batter by mixing all-purpose flour and 4 tablespoons of water on a small deep plate. Crush green chili and ginger coarsely to make a ginger-chili paste.
2. Pour 3 cups of water into a deep saucepan. Place green peas, carrot, sweet corn and french beans in a medium-size bowl (normal bowl or strainer) and place it in a saucepan, close the lid and steam cook them for 8-10 minutes over medium flame. Turn off the flame and open the lid. If you have used a normal bowl then strain the veggies using a strainer to remove excess water. You can also use a pressure cooker instead of a
3. deep saucepan (with lid) to steam cook vegetables.

Heat 2 teaspoons of oil in a small pan over medium flame. Add chopped onion and stir fry until it turns light pink. Add crushed green chili-ginger (prepared in step 1) and stir fry for a few seconds.

Add steam-cooked vegetables, chopped beetroot, and salt. Mix and cook for 3-4 minutes.

Add red chili powder, coriander powder, turmeric powder, and garam masala powder and mix well.

Turn off the flame and transfer the prepared mixture to a large bowl. Let it cool for 4-5 minutes.

Add boiled potatoes, 1/4 cup dry breadcrumbs chopped coriander leaves, and lemon juice.

Mix properly and taste the mixture. Add more salt and lemon juice if required.

Divide potato and veggie mixture into 9 equal portions. Take one portion, give it a round shape of a ball and flatten it to form a 1/2-inch thick pattie, or give a heart shape using cutlet mold. Prepare veg patties from the remaining portions.

1. Take the remaining 1/4 cup of dry breadcrumbs on a small plate. Dip each pattie in flour batter (prepared in step 1) and roll in breadcrumbs to coat all sides with it.
2. Transfer breadcrumbs-coated pattie to a plate. Do the same process for the remaining ones.
3. Heat 1-2 tablespoons oil in a nonstick frying pan or griddle over medium flame. When the pan is medium hot, place 2-3 patties and cook it until the bottom surface turns golden brown for around 1-2 minutes. Flip each one and cook another side until it turns golden brown.
4. Transfer them on a plate over kitchen absorbent paper

Crispy Indian vegetable cutlets are ready for serving