Vegetable cutlet recipe

Summary Not available

  • 5 cup peas )
  • 1 cup carrot )
  • 5 cup beans )
  • 3 leaves
  • 5 teaspoon salt )
  • grated
  • 1 chilies )
  • 5 garam masala
  • 6 crumbs
  • 4 oil
  • 2 besan
  • 5 cup crumbs
  1. Preparation for cutlet recipe Steam or boil veggies until just fork tender

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

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

  4. Do not make them mushy

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

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

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

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

  9. Mix everything well to make a non sticky dough

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

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

  12. Roll the dough to balls

  13. Then flatten them gently and make thick patties

  14. Set aside the veg cutlets aside in a plate

  15. In another plate add ΒΌ cup bread crumbs or powdered poha for the crust

  16. Set this aside

  17. Add besan or rice flour to another small mixing bowl

  18. Pour water just enough to make a slightly thin batter

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

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

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

  22. Then Place them on the bread crumbs

  23. Gently coat them with the crumbs all over

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

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

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

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

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

  29. Fry them on both the sides until golden and crisp

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

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

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

  33. Serve veg cutlet with green chutney or any sauce

No extra notes


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