Delight in the irresistible flavors of Indian vegetable cutlets, a beloved snack that combines wholesome vegetables with aromatic spices. Each golden-brown cutlet offers a crispy exterior and a tender, flavorful interior, making it a perfect appetizer or snack for any occasion. Enjoy a taste of India in every bite. This one is special – heart shaped cutlets for Valentine’s Day. We miss you dear Simba 🙁
Vegetable Cutlets
Indulge in the tempting Indian vegetable cutlets, a crispy delight filled with veggies and spices. Just mix, shape, coat, and fry! Enjoy with sweet sauce or chutney.
Ingredients
- 3 Russet Potatoes (medium sized) boiled, peeled and mashed well
- 1/2 cup Carrots grated
- 1/4 cup Green peas boiled & mashed with the potatoes
- 1/4 cup Green pepper finely chopped
- 1 Red Onion (medium sized) finely chopped
- 2 Green Chilies finely chopped
- 1 inch Ginger finely chopped
- 1 tbsp Lemon Juice
- 1/4 cup Coriander (Cilantro) finely chopped
- 1/4 tsp Turmeric powder
- 1 tsp Kashmiri Chili Powder
- 3/4 tsp Jeera powder (Cumin)
- 1/4 tsp Garam masala
- 1/4 cup Bread crumbs to bind
- Salt to taste
Breading
- 1 tsp Cornflour (or Cornstarch)
- 3 tbsp Water
- 1/2 cup Bread Crumbs
- Make a slurry with cornflour and water in a bowl by mixing it together till the cornflour is completely dissolved. Keep the bread crumbs in the other bowl
Instructions
- Mash potatoes and green peas together first.
- Then add all the other ingredients in the first box together and mix it well using your hands. Taste it and add some more spice, salt if needed.
- Make small sized balls of the cutlet mixture. Gently press each ball into a patty. You can make whichever shape and size you wish. I used a cookie cutter to make heart shaped cutlets for Valentine’s Day.
- Dip each cutlet into the cornflour slurry and coat it with breadcrumbs. Keep these rolled cutlets in the refrigerator for about 15 minutes before deep frying.
- Heat the oil in a flat bottomed kadai and gently drop the cutlets. Flip them so they turn golden brown in color on both sides.
- Hot vegetable cutlets are ready to be served with hot and sweet sauce or green chutney.
Tips
- Use one hand to dip cutlets in the slurry and the other hand to coat the cutlet with breadcrumbs. This way you can avoid getting lumps of breadcrumbs.
- Can add chopped cashew nuts (2 tbsp), it gives a good crunch and flavor to it.
- This can be used as a burger patty for kids lunch boxes the next day.
0 Comments
Newest