Cutlet Recipe | Indian Vegetable Cutlet
Vegetable Cutlets are savory, crisp, and tender patties crafted from a delightful blend of hearty vegetables, savory spices, fresh herbs, and crispy breadcrumbs. This popular snack is a favorite in Indian cuisine.
Ingredients
- ½ cup cup chopped carrot or 1 medium carrot
- ¼ cup chopped french beans or 7 to 8 beans
- 1 cup chopped potatoes or 2 medium-sized
- ½ cup fresh green peas – fresh or frozen
- 1 inch ginger – roughly chopped
- 1 green chili – about ½ to 1 teaspoon chopped
- 2 garlic cloves (medium-sized) – peeled and roughly chopped, optional
- ¼ teaspoon red chili powder or cayenne or paprika
- ½ teaspoon cumin powder
- ½ teaspoon Coriander Powder – optional
- ½ teaspoon Garam Masala
- 3 to 4 tablespoons breadcrumbs – panko or regular, or bread pulp from 2 to 3 bread slices
- 2 tablespoons chopped coriander leaves or parsley
- salt as required
For Crumb Coating
- 2 tablespoons all-purpose flour
- 3 to 4 tablespoons water
- ⅓ cup breadcrumbs – panko or regular
For Pan Frying
- 2 to 3 tablespoons oil – any neutral oil, add as required
Instructions
Preparation
- Rinse, peel and chop the veggies like carrots, potatoes, french beans.
- Boil or steam the veggies until fork tender in a steamer or pressure cooker.
- Drain all the water from the cooked veggies very well using a strainer. Set the cooked vegetables aside to become warm.
- When the veggies are cooling, blitz 4 to 5 slices of bread in a food processor or blender till fine to get bread crumbs.
- Set aside the bread crumbs in a plate or tray.
Making Cutlet Mixture
- When warm, transfer the cooked vegetables in a bowl.
- Mash them with a potato masher. Do not make a fine paste but keep it slightly chunkier with tiny bits of veggies. Set aside.
- Crush roughly chopped ginger, green chillies and garlic (optional) in a mortar to a semi-fine paste.
- Add the crushed ginger+green chili paste, red chili powder, cumin powder, garam masala powder, coriander powder, chopped coriander leaves, bread crumbs and salt as required to the mashed vegetables.
- Instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.
- Mix everything very well. Check the taste and add more salt or the ground spice powders if needed to the mix vegetable cutlet dough.
- In another small bowl, take all-purpose flour and water.
- Stir and mix this mixture to get a smooth paste or slurry without any lumps.
- Now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium-sized round cutlets by rolling and flattening the mixture in your palms.
Breading
- Take a cutlet and dip in the all-purpose paste gently so that the paste gets coated all over the cutlet.
- Then dredge the cutlet in breadcrumbs evenly and all over. Dust off any extra breadcrumbs. Crumb coat and bread each cutlet this way and set aside.
- If you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat).
Pan Frying Veg Cutlet
- Heat 2 to 3 tablespoons oil for shallow frying in a skillet or frying pan. Dust the excess bread crumbs from the veggie cutlets sand place them in the medium hot oil.
- When one side is light golden or golden, flip and fry the other side. Add more oil if needed.
- Flip a couple of time more and fry all the vegetable cutlet till they are evenly golden and crisp from all sides.
- Drain them on kitchen paper towels to remove excess oil. Fry the remaining cutlets this way add add more oil if required.
- Serve the cutlet hot or warm with mint chutney or coriander chutney or tamarind chutney or tomato ketchup. You can also make burgers, wraps or sandwiches with them.
Nutrition
Calories: 142kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 312mgPotassium: 259mgFiber: 3gSugar: 3gVitamin A: 1943IUVitamin C: 14mgCalcium: 37mgIron: 1mg
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