Vegetable cutlet

Preparation for cutlet recipe Steam or boil veggies until just fork tender

I pressure cooked all the veggies together for 2 whistles on a medium heat with half cup water

You can also steam them in a steamer or cooker until tender and soft

Do not make them mushy

Drain any excess moisture if left and use up in your soups

If you do not have bread crumbs, just add some poha to a mixer jar and make a fine powder

Add the boiled vegetables to a mixing bowl and mash them well

Next add bread crumbs or powdered poha, salt, grated ginger, garam masala and chilies as well to the veggies

Mix everything well to make a non sticky dough

If needed, add more bread crumbs or powdered poha to make it non sticky

How to make veg cutlet Divide the cutlet dough to 13 to 14 parts

Roll the dough to balls

Then flatten them gently and make thick patties

Set aside the veg cutlets aside in a plate

In another plate add ¼ cup bread crumbs or powdered poha for the crust

Set this aside

Add besan or rice flour to another small mixing bowl

Pour water just enough to make a slightly thin batter

If you want a thick crust over your cutlets then make a slightly thicker batter

Arrange all the 3 – Cutlets plate, batter bowl & bread crumbs plate side by side

Next dip each vegetable cutlet in the batter on both the sides

Then Place them on the bread crumbs

Gently coat them with the crumbs all over

Place them back on a plate aside for 5 to 10 minutes

Repeat the same steps of dipping them in the batter and then the crumbs for all the veg cutlets

Just before frying, gently shake them off in the plate to remove the excess crumbs

Frying veg cutlet Lastly heat 1 tablespoon oil for shallow frying in a wide pan

When the oil turns hot, gently place the veg cutlet in the pan

Fry them on both the sides until golden and crisp

Set aside and fry them in 2 batches using oil as needed

Bake for about 15 mins on each side or until golden and crisp

To bake the veg cutlet – Preheat the oven to 180 C for 15 mins and place the patties on a greased tray

Serve veg cutlet with green chutney or any sauce