Vegetable Cutlet Recipe | How to make Vegetable Cutlet

 

Vegetable Cutlet Recipe
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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.

Course Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 10 Cutlets
Calories 110 kcal
Author Anju Bhagnari

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

  1. In a bowl, take the maida and adding as much water as needed make a thin paste.
  2. Season with a pinch of salt and add 1 teaspoon of oil.

  3. Mix it and keep aside.

  4. Take a glass of water in a pressure cooker

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

    Boil vegetables for Vegetable Cutlet
  6. Cook on high flame for 1 whistle.

  7. Let the pressure release on its own.

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

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

  10. Keep the heat low.

  11. Add the onion and cook until translucent.

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

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

  14. Stir fry till the mixture turns soft.

    Vegetables for Vegetable Cutlet
  15. Season with the salt, red chilli powder, turmeric powder, coriander powder and the garam masala powder.

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

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

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

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

  20. Gently dip each cutlet in the maida paste.

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

  22. Heat a tawa on low flame.

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

  24. Serve hot with chutney and tomato ketchup.

    How to make Vegetable Cutlet
Nutrition Facts
Vegetable Cutlet
Amount Per Serving
Calories 110 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 12mg 1%
Potassium 240mg 7%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Protein 2g 4%
Vitamin A 12.8%
Vitamin C 11.8%
Calcium 1.8%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.

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