My 198th recipe, “Vegetable Cutlet”, a quick, easy and delicious Indian snack. Samosas, Puff and Cutlet are the top 3 of my favorite Indian snacks and I would love to have them anytime and more so with my evening cup of tea.
While I posted the recipes for Samosa and Puff soon after starting my blog, I never got a chance to make my mom’s special cutlet until today. Though the recipe for making a cutlet is pretty straightforward there are certain tricks and tips to make a perfect one. It is a very flexible recipe that each one had their own customization to the same.
But, I never liked the cutlet purchased from a store outside. It was either too hard, low on flavor or was not perfectly crispy on the outside. Exactly how a perfect cutlet should not be. However, while I was growing up, there was no necessity for me to look beyond my home for enjoying a vegetable cutlet. Since it was one of my favorites, my mom used to make it frequently.
It was a win-win since it was the easiest way for her to make me eat my veggies. The secret to this cutlet is the crispy outside and the perfectly soft inside. Also, this is loaded with all the wonderful flavors of spicy, tangy and is super yummy 🙂
Vegetable Cutlet is an easy and delicious Indian snack made from mashed potatoes and other veggies, perfect to have along with a cup of tea in the evening.
- Oil - 1 tsp + For frying - 1 tsp + For frying
- Garlic - 2 clove (Finely chopped)
- Ginger - 1 small piece (Finely chopped)
- Onion - 1 small (Finely chopped)
- Potato - 2 medium
- Carrot - 1 medium
- Green Beans - 10
- Green peas - 1/4 Cup
- Mint - 1 sprig (Finely chopped)
- Coriander leaves - 2 Tbsp (Finely chopped)
- Bread Slice - 1
- Bread crumbs - 2 Tbsp + For coating
- Maida | All purpose flour - 2 Tbsp + as needed. (For making paste)
- Salt - 2 tsp (Adjust per taste)
- Garam masala powder - 1 1/2 tsp
- Red chilli powder - 1 tsp
- Jeera powder - 1/2 tsp
- Amchur powder - 1/2 tsp
- Orange food colorsmall pinch (Optional)
- First cook the potatoes, mash them and keep aside. Chop the carrot, beans and cook it along with the peas until 90% done. Remove any excess water and keep aside. I pressure cooked the veggies and potatoes for 1 whistle.
- Now heat a pan with 1 tsp oil, add the ginger, garlic, onion and saute until the onion turns translucent. Turn off the flame.
- Now, to the sauteed onion mixture, add the mashed potatoes, cooked veggies, mint leaves, coriander leaves, red chilli powder, jeera powder, garam masala powder, salt, food color, amchur powder, 2 Tbsp of bread crumbs. Dip the bread slice in water, squeeze nicely until all of the excess water is removed. Add it to the mixing bowl. Now, mix all the ingredients until well combined taking care not to mash the veggies.
- Now you should be able to make a patty with this mixture. If your mixture is slightly sticky and if you are unable to make a patty, add about a Tbsp of maida/all purpose flour and mix well. Add more if needed.
- Add the 2 Tbsp all purpose flour to a small bowl. Add sufficient water to make a flour paste and keep aside. Spread the bread crumbs in a plate for coating and keep aside.
- Now heat a pan with oil for shallow frying and set the flame to Medium. While the oil is getting heated. Divide the mixture into equal sized balls according to your preference. Now dip the prepared balls in the flour paste and then place it on top of the bread crumbs. Slightly press with your fingers and form it into a thick patty. Turn the patty and make sure that the other side of the patty is also covered with bread crumbs.
- Shallow fry the patties until both the sides of the cutlet turns golden brown by flipping. It took me about 2 mins on each side. Once done remove from the oil and place in a paper towel to remove excess oil. Repeat the same with the other balls / patties.
- Enjoy hot with ketchup.
- You can add even other veggies like beetroot, corn kernels, cauliflower etc.
- Instead of amchur powder, you can also add half small tomato. In case of using de-seed it and saute it along with onion until dry.
- The addition of salt and other masala powders depends on the size and type of potato used. Do give a taste of the mixture before forming into patties and adjust the salt, spiciness and other masala quantity as per your taste.
- Cutlet mixture should be dry enough to make the patty shape.
- Try to fry the cutlets in medium flame. High flame leads to burnt bread crumbs and Low temperature leads to oil absorption.
- You can even deep fry or just pan/tawa fry the cutlets.