Vegetable & Cheese Cutlet
Vegetable & Cheese Cutlet is a crispy and delicious snack made by combining mashed vegetables like potatoes, carrots, and peas with spices and herbs, and stuffing or mixing in grated cheese. The mixture is shaped into patties, coated with breadcrumbs, and shallow or deep-fried until golden brown. Perfectly crunchy outside and soft, cheesy inside, it’s served hot with chutney or ketchup, ideal for tea-time, parties, or as a starter.
Ingredients
- Oil – 4tbsp
- Asafoetida (Heeng) – ½ tsp
- Cumin – 1½ tsp
- Green chilli chopped – 1tsp
- Ginger chopped – 2tsp
- Beans chopped – ½ cup
- Carrots chopped – ½ cup
- Cauliflower chopped – ½ cup
- Chilli powder – 1tsp
- Coriander powder – 1tbsp
- Turmeric – ½ tsp
- Salt – to taste
- Potato boiled & mashed – 1½ cup
- Garam masala – ½ tsp
- Kasoori Methi powder – ½ tsp
- Chaat masala – 1tsp
- Breadcrumbs – ¾ cup
- Cheese cubes – few
For Slurry
- All-purpose flour (Maida) – 1 cup
- Salt – 1 pinch
- Water – ½ cup (approx.)
- Breadcrumbs – for coating
- Oil – to fry
Instructions
- To make the veg cutlet heat a pan and pour in oil. Add Heeng, cumin green chilli and ginger. Cook on high heat for a minute. Add beans, carrots, cauliflower and cook on high heat for 3-4mins. Add chilli powder, coriander, turmeric and salt. Cook for another minute.
- Remove from heat on to a platter and let it cool complete. Once cooled mix in mashed potatoes, garam masala, chaat masala and breadcrumbs. Mix them and divide into small balls. Fill of them with a cheese cube and roll it. Lightly flatten it to shape it into a Tikki or a cutlet.
- For the batter mix together flour, salt and water to make a thick slurry. Heat oil in a deep pan and spread out the some breadcrumbs separately on to a plate. Dunk the cutlet in the batter, let the excess flow off and then deep fry them on medium hot oil to get a crispy outside. Remove and serve with tomato ketchup.
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