Vegetable cutlet, Veg Cutlet recipe with step by step photos – Today I made an easy to make and yummy mixed vegetable cutlet recipe for our tea time snack. I love veg cutlets in bakery and chat shops. I took this
recipe from Mrs.Mallika Badrinath’s cookbook and modified slightly as per the ones I tasted. Cutlet can be made with many variations as per your wish. If you like
to make Kerala style Vegetable Cutlet recipe, add some cooked beetroot, use
coconut oil for sautéing the vegetables and eggs for dipping the cutlet. Basically cutlet looks
and tastes the best only when it is deep fried. But being a calorie conscious
girl, I always shallow fry them using little oil in a dosa pan and had 3-4 of them
heartily. Ok, lets see how
to make this yummy vegetable cutlet recipe for tea time snack.
Do check out my Paneer Cutlet using Mother’s Recipe Instant Poha Mix if u are interested !
Vegetable cutlet recipe
Vegetable cutlet
recipe for tea time snack
Cuisine: Indian
Category: Snack
Serves: 8-10 nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
To pressure cook
- Potato – 2 nos ( Medium sized)
- Carrot – 1 no (medium)
- Green peas – 1/4 cup
- Water – as needed
To saute
- Cooking oil – 1 tbsp
- Cumin seeds/Jeera – 1/2 tsp
- Big onion – 1 no ( finely chopped)
- G&G paste – 1 tsp
- Red chilli powder – 3/4 – 1 tsp
- Turmeric powder – 1/8 tsp
- Garam masala powder – 1 tsp
- All purpose flour/Maida – 2-3 tbsp
- Tomato ketchup – 1 tsp
- Salt – as needed
- Coriander leaves – to garnish
To
coat the cutlet
- Corn flour – 2 tbsp
- Water – 3-4 tbsp
- Bread crumbs – 1/2 cup
- Cooking oil – as needed to fry the
cutlets
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METHOD
- Wash and pressure cook the potato,carrot and green peas together in the
required water.After the steam is released,peel the skin of potato and mash it
well.Grate the whole cooked carrot and mash the peas.Mix all the vegetables and
set aside.Grind the bread to a fine powder and keep the bread crumbs ready in a plate.
- Chop the onions and coriander leaves finely. Heat oil and splutter cumin
seeds. Add finely chopped big onions and saute till it turns transparent. Now add the g&g
paste and saute till its raw smell vanish.Now add the salt, turmeric powder, red
chilli powder, tomato ketchup and garam masala powder. Mix well for a minute.
- Lastly add the mashed vegetables and mix well. Add maida and make a dough
like whole mass. There should not be any moisture in the cutlet dough. Switch off
the flame. Garnish with coriander leaves. Cutlet
dough is ready.( Add little more maida or bread crumbs if you feel the dough is
watery and too sticky)
- Take a ball sized dough and pat it thick to make the cutlet shape. Arrange
all the cutlets in a plate. Mix the corn flour,water and make a smooth paste. Make
sure the paste is not too thin or thick. Keep the bread crumbs ready in a plate.
- Now take a cutlet and dip in the corn flour batter. Dip in the bread crumbs. Repeat this again if you want super crispy exterior for the cutlet. Arrange them in a plate. Heat a dosa pan or a tawa. Drizzle few tsp of oil and
drop 2-3 cutlets. Cook in medium flame by flipping them once or twice in the
middle carefully using a dosa flipper. Cook till both the sides turn golden
brown. Cook all the corners by holding in a tong. Remove in a plate and enjoy with tomato ketchup ! It tastes crispy outside and soft inside.
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Note
- You can make these cutlets using potato alone.
- For variations and to make this cutlet more healthy add grated beetroot too.
- Adjust the quantity of spice powders as per your taste buds.
- If you are making cutlets for kids, deep fry them to enjoy the best taste.
- You can also replace garam masala powder with chat masala powder.
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Here is the old picture of cutlets 🙂
Easy, yummy cutlets are ready to enjoy with tea/coffee !
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