Vegetable Cutlet Recipe: Vegetable Cutlet is a delightful Indian potato snack, featuring a crispy exterior and a soft, flavorful interior created from a blend of mashed potatoes and green vegetables. This satisfying and mildly spicy cutlet pairs exceptionally well with an array of dips and chutneys, such as green mint chutney and tamarind chutney.
Ingredients: Vegetable Cutlet Recipe
- 3 medium-sized Potatoes, boiled, peeled, and mashed
- 1/2 cup Green Peas (fresh or frozen)
- 1/3 cup Sweet Corn (fresh or frozen)
- 1/2 cup finely chopped Carrot
- 1/4 cup finely chopped French Beans
- 1/3 cup chopped Beetroot
- 1 Green Chilli, chopped
- 1 teaspoon chopped Ginger
- 1/4 cup + 1/4 cup Dry Breadcrumbs
- 2 tablespoons All-Purpose Flour (Maida)
- 1 small Onion, finely chopped
- 1/2 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Garam Masala Powder
- 2 tablespoons finely chopped Coriander Leaves
- 1 teaspoon Lemon Juice
- Salt to taste
- 2 teaspoons Oil + additional for shallow frying
Directions: Vegetable Cutlet Recipe
- Prepare a smooth batter by mixing all-purpose flour and 4 tablespoons of water in a small, deep plate. Coarsely crush green chilli and ginger to make a paste.
- In a deep saucepan, pour 3 cups of water. Place green peas, carrot, sweet corn, and french beans in a medium-sized bowl and steam cook for 8-10 minutes. Strain the vegetables to remove excess water.
- Heat 2 teaspoons of oil in a small pan. Stir-fry chopped onion until light pink. Add the crushed ginger-chilli paste and stir-fry briefly.
- Add the steamed vegetables, chopped beetroot, and salt. Mix and cook for 3-4 minutes.
- Add red chilli powder, coriander powder, turmeric powder, and garam masala powder. Mix well, then turn off the flame and transfer the mixture to a large bowl. Allow it to cool for 4-5 minutes.
- Add boiled potatoes, 1/4 cup dry breadcrumbs, chopped coriander leaves, and lemon juice to the bowl.
- Mix thoroughly and adjust salt and lemon juice if needed.
- Divide the potato and veggie mixture into 9 equal portions. Shape each portion into a round ball and flatten it to form a 1/2-inch thick patty or use a cutlet mold for different shapes.
- Take the remaining 1/4 cup of dry breadcrumbs in a small plate. Dip each patty in the flour batter and roll it in breadcrumbs to coat all sides.
- Transfer the coated patties to a plate and repeat the process for the remaining ones.
- Heat 1-2 tablespoons of oil in a nonstick frying pan or griddle over medium flame. Cook the patties until the bottom surface turns golden brown (1-2 minutes), then flip and cook the other side until golden brown.
- Transfer the cutlets to a plate lined with kitchen absorbent paper.
- Crispy Indian vegetable cutlets are ready to be served.
Deep Fry Method for Vegetable Cutlet Recipe:
- Heat oil in a frying pan over medium flame. Carefully slide in 3-4 patties when the oil is hot enough for deep-frying. Ensure the oil is very hot to prevent breakage.
- Avoid stirring for a minute after dropping the patties to prevent cracking. Deep-fry until light brown on both sides, flipping as needed for even cooking.
- Transfer the fried cutlets to a plate, using kitchen absorbent paper to remove excess oil.
Tips and Variations:
- Boiling or steam cooking the vegetables in step 2 are both suitable methods.
- Grease your palms with oil when forming cutlets for an even surface.
- Experiment with different shapes using cutlet molds.
- For a healthier option, shallow fry in a flat frying pan with less oil.
Taste: Mildly spicy with a soft potato and vegetable crust covered in a crispy outer layer.
Serving Ideas: Serve with mint chutney and tomato ketchup. These cutlets are also great as a filling for sandwiches placed between two slices of buttered bread.
Conclusion:
Vegetable cutlets are a versatile and delicious snack that offers flexibility in ingredients and cooking methods. Whether you choose to fry or bake them, customize the spices, or use frozen veggies, these cutlets are a crowd-pleaser. Make-ahead options make them a convenient choice for parties or quick snacks. Enjoy the crispy exterior and flavorful interior with your favorite dips, and feel free to get creative with shapes and presentations. Dive into the world of vegetable cutlets, a delightful treat that caters to various tastes and preferences.
FAQs about Vegetable Cutlet Recipe:
Q: Can I use frozen vegetables for making vegetable cutlets?
A: Yes, you can use frozen vegetables as a convenient alternative. Ensure they are properly thawed and, if needed, steam or boil them before adding to the mixture.
Q: Can I prepare the vegetable cutlet mixture in advance and fry them later?
A: Absolutely! You can refrigerate the prepared mixture for a few hours or even overnight. Shape the cutlets when you’re ready to fry for fresh and crisp results.
Q: Is it possible to bake the vegetable cutlets instead of frying for a healthier option?
A: Yes, baking is a healthier alternative. Preheat the oven to 375°F (190°C) and bake the cutlets for about 20-25 minutes, turning them halfway through, until they are golden brown.
Q: Can I customize the spices to suit my taste preferences?
A: Certainly! Adjust the spice levels by increasing or decreasing the amount of red chilli powder, green chilli, or garam masala according to your liking.
Q: Are vegetable cutlets suitable for freezing?
A: Yes, vegetable cutlets can be frozen before frying. Shape the cutlets and place them on a tray in the freezer. Once frozen, transfer them to a sealed container. Fry directly from frozen, adjusting cooking time as needed.
