Vegetable Cutlet Recipe | How to make Vegetable Cutlet

Season with a pinch of salt and add 1 teaspoon of oil.

Mix it and keep aside.

Take a glass of water in a pressure cooker

Add the french beans, green peas, carrot and cauliflower florets in it.

Cook on high flame for 1 whistle.

Let the pressure release on its own.

Strain the boiled vegetables and leave them to dry for a few minutes.

To make the cutlet mixture, heat 1 tablespoon of oil in a non-stick pan.

Keep the heat low.

Add the onion and cook until translucent.

Put in the ginger-garlic and green chillies paste and stir-fry for a few seconds.

Now, add the boiled vegetables and the boiled potato cubes.

Stir fry till the mixture turns soft.

Season with the salt, red chilli powder, turmeric powder, coriander powder and the garam masala powder.

Add the whole wheat flour and mix it all very well.

Shut off the flame in a couple of minutes till the flour gets cooked.

Let this mixture cool completely before shaping into cutlets using a mold.

If the mixture feels moist and difficult to handle, add a few tablespoons of breadcrumbs to it.

Gently dip each cutlet in the maida paste.

Then dip in the toasted bread crumbs and press lightly to make the crumbs stick.

Heat a tawa on low flame.

Using little oil, shallow fry all the cutlets till golden brown and crisp on both the sides.

Serve hot with chutney and tomato ketchup.