Vegetable Cutlet
One of the very much ordered restaurant snacks is the Vegetable Cutlet. It's crunchy and crispy taste makes it a favorite vegetarian snack. Since it has a number of vegetables, the health factor too favors it.
Ingredients
- 2 Potatoes (boiled & cubed)
- ¼ cup Green Peas
- ¼ cup French Beans (chopped)
- ½ cup Cauliflower Florets (chopped)
- ¼ cup Carrot (chopped)
- 1 small Onion (finely chopped)
- 1 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Ginger-Garlic-Green Chillies Paste
- 1 teaspoon Red Chilli Powder
- 1 ½ tablespoons Whole Wheat Flour
- ½ cup Maida
- 1 cup Toasted Bread Crumbs or Suji
- Oil as needed
- Water as needed
- Salt as per taste
Instructions
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In a bowl, take the maida and adding as much water as needed make a thin paste.
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Season with a pinch of salt and add 1 teaspoon of oil.
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Mix it and keep aside.
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Take a glass of water in a pressure cooker
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Add the french beans, green peas, carrot and cauliflower florets in it.
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Cook on high flame for 1 whistle.
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Let the pressure release on its own.
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Strain the boiled vegetables and leave them to dry for a few minutes.
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To make the cutlet mixture, heat 1 tablespoon of oil in a non-stick pan.
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Keep the heat low.
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Add the onion and cook until translucent.
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Put in the ginger-garlic and green chillies paste and stir-fry for a few seconds.
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Now, add the boiled vegetables and the boiled potato cubes.
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Stir fry till the mixture turns soft.
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Season with the salt, red chilli powder, turmeric powder, coriander powder and the garam masala powder.
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Add the whole wheat flour and mix it all very well.
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Shut off the flame in a couple of minutes till the flour gets cooked.
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Let this mixture cool completely before shaping into cutlets using a mold.
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If the mixture feels moist and difficult to handle, add a few tablespoons of breadcrumbs to it.
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Gently dip each cutlet in the maida paste.
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Then dip in the toasted bread crumbs and press lightly to make the crumbs stick.
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Heat a tawa on low flame.
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Using little oil, shallow fry all the cutlets till golden brown and crisp on both the sides.
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Serve hot with chutney and tomato ketchup.
