Vegetable Cutlet is our family favorite dish and I used to prepare it mostly on saturday evenings when my sons friends come home and play in our house, and munching this yummy and healthy snack with tomato sauce. Alternatively I also do the Prawn cutlets or the soya chunks cutlet. Also Sometimes I shallow fry and sometimes I deep fry the veg cutlets. My kids n his friends like the deep fried vegetable cutlets more.
You can check other Evening Tea Time Snacks below
Vegetable Cutlet Recipe
Preparation time: 25 min | Cook Time: 10 min | Serves: 4
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Vegetables (Fresh or frozen) – 1 cup
Potato – 1 big
Chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Turmeric powder – a pinch
Garam masala – 1/4 tsp
Green Chilli – 1 chopped finely
Coriander leaves – few chopped finely
Bread slices – 3
Bread crumbs – 1 cup
Maida / All purpose flour – 1 tbsp
Corn flour – 1/2 tbsp
Water – as needed
Salt as per taste
Potato – 1 big
Chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Turmeric powder – a pinch
Garam masala – 1/4 tsp
Green Chilli – 1 chopped finely
Coriander leaves – few chopped finely
Bread slices – 3
Bread crumbs – 1 cup
Maida / All purpose flour – 1 tbsp
Corn flour – 1/2 tbsp
Water – as needed
Salt as per taste
Method to prepare Vegetable Cutlet
1. Pressure Cook the potato for 2 whistles and other veggies for 1 whistle. ( This time I used frozen veggies and one whistle is enough. For fresh veggies use 3 whistles). Drain the water completely.
2. Add the veggies and the potato and smash them nicely. To this add the chilli powder, coriander powder, cumin powder, garam masala, green chillies, turmeric powder, salt and mix them well.
3. Grind bread slices to powder firm and add to the smashed veggies. Add the coriander leaves too.
4. Mix them nicely. Take a little portion of them and make into desired shapes, I normally used to make in round and heart shaped. Keep them aside.
5. Mix the corn flour and all purpose flour to form a paste and keep it ready in a bowl. Also keep ready the breadth crumps.
6. Now take one piece of cutlet and dip in the APF paste and immediately toll on the bread crumps, so that they are fully coated with bread crumps.
7. Let them rest for 5 min. Meanwhile start heating up the oil and once hot drop the cutlet one by one and deep fry them until they turn light brown color on all sides. Do not overburn it.
8. Filter out the oil and serve the vegetable cutlets with tomato sauce.
Yummy Vegetable cutlet is ready to be served
Notes:
1. Instead of all purpose flour mixture, you can use egg as binding agent.
2. You can also shallow fry the cutlets, but as my kids want deep fried, I did the deep fried version here.
3. You can add any veggies. Adding beetroot gives nice colour to your cutlets.
Hey the recipe is good and delicious. Moreover it seems easy to make.
Thank you 😊🙏🏽
perfect and delicious cutlets …looks yummy!!!