Veg Cutlet Recipe: Veg cutlets are a popular and versatile Indian snack, loved for their crispy exterior and soft, flavorful filling. They’re perfect for tea-time snacks, appetizers, or even light meals.
Made with a combination of vegetables, spices, and breadcrumbs, veg cutlets are not only delicious but also nutritious. This recipe is simple and can be easily customized with your choice of vegetables. Let’s dive into the recipe!
Ingredients
For the Cutlet Mixture
- 2 medium potatoes (boiled and mashed)
- 1/2 cup carrots (grated or finely chopped)
- 1/2 cup green peas (boiled and mashed)
- 1/4 cup green beans (finely chopped)
- 1 small onion (finely chopped)
- 2-3 green chilies (finely chopped)
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tbsp lemon juice
- 2 tbsp chopped coriander leaves
- Salt to taste
For Coating
- 1/4 cup all-purpose flour (maida) or cornflour
- 1/4 cup water
- 1 cup breadcrumbs (for coating)
- Oil for shallow frying
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Instructions
Prepare the Veggies
Start by boiling the potatoes, peas, and carrots until they are soft and easy to mash. Once cooked, drain the water and let them cool slightly. Mash the potatoes and peas together, and keep the grated carrots and chopped beans aside.
Cook the Vegetables
Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped onions, green chilies, and ginger-garlic paste. Sauté until the onions turn translucent and the raw smell of ginger-garlic disappears. Next, add the chopped beans and grated carrots to the pan.
Cook for 2-3 minutes until the vegetables are slightly softened. You don’t want to overcook them, as they should retain some crunch. Now, add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Stir well to combine the spices with the veggies.
Combine and Shape the Cutlets
Transfer the sautéed vegetables to the mashed potato and peas mixture. Add the garam masala, lemon juice, and chopped coriander leaves. Mix everything together until well combined. The mixture should be soft but firm enough to shape into cutlets.
Now, take a small portion of the mixture and shape it into flat, oval or round cutlets. You can make them any size you prefer, but ensure they are evenly shaped for uniform frying.
Coat the Cutlets
In a small bowl, mix the all-purpose flour with water to make a smooth slurry. This will help the breadcrumbs stick to the cutlets.
Dip each cutlet into the flour slurry, ensuring it is evenly coated. Then roll the cutlet in breadcrumbs until it’s fully covered. Repeat this process for all the cutlets.
Shallow Fry the Cutlets
Heat oil in a pan over medium heat for shallow frying. Once the oil is hot, gently place the coated cutlets into the pan. Fry them in batches, ensuring not to overcrowd the pan.
Fry each side for 2-3 minutes or until golden brown and crispy. Once done, remove the cutlets from the pan and place them on a paper towel to absorb excess oil.
Serve
Your crispy veg cutlets are now ready to serve! Enjoy them hot with green chutney, ketchup, or tamarind chutney. You can also serve them alongside a fresh salad for a complete meal.
Tips
- If the cutlet mixture is too soft, you can add breadcrumbs or poha (flattened rice) to bind it better.
- You can also bake the cutlets in the oven at 180°C (350°F) for 15-20 minutes, flipping halfway for an oil-free version.
- Customize the vegetables to your liking – corn, beets, or bell peppers can be great additions.
Conclusion
Veg cutlets are a crowd-pleasing snack that can be enjoyed by both kids and adults. Whether for a quick snack or a party appetizer, these crispy bites are sure to impress with their delicious flavor and texture!