Bakery Style Veg Cutlet Recipe | How to make Vegetable cutlet at home
Looking for a quick and easy recipe for a healthy snack or party appetizer? Try making this delicious and flavourful vegetable cutlets, either traditional Indian-style with aloo or mixed veggies or vegan-friendly, baked to perfection and sure to be a hit with kids and adults alike as an evening snack or as a nod to Indian street food.
Yes, Cutlet is one of the most favourite evening snacks for many especially school going kids. Its the most popular birthday party snack too. Samosa or cutlet would be in the birthday party menu for sure. People make cutlet in different ways like plain aloo cutlet, mix veg cutlet with or without beetroot. I have tasted veg cutlet in many hotels and chat shops with beetroot. The colour and taste of beetroot would be dominating which we don’t like it. But bakery style veg cutlet without beetroot is always special to me.
Recently I saw the making of these yummy mixed veg cutlet n a bakery shop nearby my house. Procedure was so simple and quick to make. After watching that, I was searching for a similar recipe in YouTube and found one in Ravinder’s home cooking channel. I got so tempted and made it as a weekend snack for Raksha. I deep fried few for Raksha and shallow fried the remaining in a dosa tawa for us. Though both tasted great, my vote is for the deep fried ones which was exactly like the street side shop cutlets.
Friends, do try this easy and yummy mix vegetable cutlet at home and enjoy with your kids and family. With tomato ketchup as side dish, this cutlet will never fail to attract everyone in the family. Lets check out the recipe.
Chat masala OR Aamchoor powder – 1/4 tsp (optional)
Turmeric powder – 1/4 tsp
Tomato sauce – 1 tsp
Salt – As needed
Bread crumbs – 3/4 cup + 1 cup
Corn flour or Maida – 2 tbsp
Lemon juice – 1 tsp
Coriander leaves – 2 tbsp (finely chopped)
Cooking oil – to fry
HOW TO MAKE VEGETABLE CUTLET AT HOME
Wash and pressure cook potato, carrot and green peas.
Peel the skin of potato and take in a bowl. Add boiled carrot, green peas.
Add the spice powders, chopped onion, green chilli, coriander leaves, gg paste, tomato sauce, cashews and salt.
Mash everything well and add 1/2 cup of bread crumbs and 2 tbsp of rice flour or powdered poha.
Mix well to make a non-sticky dough. Make a paste with Maida and keep the bread crumbs ready.
Take the dough and make shapes. Dip into the Maida paste and bread crumbs.
Arrange in a plate. Heat a dosa tawa with oil to shallow fry. Place the cutlet and cook both the sides.
For deep frying, heat oil in a kadai and fry the cutlets on both the sides till golden. Remove in a tissue and serve with tomato ketchup.
METHOD – STEP BY STEP PICTURES
Wash and pressure cook potato, carrot and green peas. Peel the skin of potato and take in a bowl.
Add boiled carrot, boiled green peas to the potato. Add spice powders, chopped onion, green chilli, coriander leaves, ginger garlic paste, cashews, tomato sauce and salt.
Mash everything well and add 1/2 to 3/4 cup of bread crumbs, 2 tbsp rice flour to make a non-sticky dough.
Make Maida paste adding some water and keep in a bowl. Keep the bread crumbs ready in another bowl.
Take the cutlet dough. Make round, heart or oblong shapes. Arrange in a plate. Dip in Maida paste and then in bread crumbs. Arrange in a plate.
To shallow fry the cutlet, heat a dosa pan with oil. Place 3 or 4 cutlets and cook them in medium flame till it turns golden brown. Flip and cook the other side too. Try to hold the cutlet with a tong and cook the corners. Remove in a plate.
To deep fry the cutlet, heat oil in a kadai to immerse the cutlet. Place one cutlet and cook in medium flame till it turns golden in one side. Flip and cook the other side as well. Cutlet looks crispy and golden in color after its cooked well. Remove in a tissue and serve hot with tomato sauce or ketchup. I personally felt, deep fried ones are better and loved by kids.
For calorie conscious people, you can go for shallow fried or Air fried cutlets. This cutlet stays good for one day.
Note
If you want to make it for parties in advance, you can make the cutlet masala, roll and shape it. Dip in Maida paste and bread crumbs. Keep it in a covered tray or in a Ziplock bag and place in a refrigerator. Before frying, dip in bread crumbs again and fry it.
Adjust the quantity of masala powders as per your taste.
