Vegetable cutlet

Vegetable cutlet recipe
Summary Not available
Diet : Vegan, Vegetarian
Total time : 40 mins
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Vegetable cutlet recipe

Summary Not available
Total Time40 mins
Course: Appetizer
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: 30-60 min, Healthy Vegetarian Recipes, Indian Home Style, North India
Person: 4
Calories: 354kcal

Materials

  • 250 g peas
  • 250 g carrots
  • 250 g beans
  • 3 teaspoon salt
  • 1 chilies grated
  • 1 tbsp garam masala
  • 120 g bread crumbs
  • 4 tbsp oil
  • 1 tbsp besan

Instructions

  • 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

Notes

No extra notes

Nutrition

Calories: 354kcal | Carbohydrates: 43g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 2016mg | Potassium: 557mg | Fiber: 8g | Sugar: 12g | Vitamin A: 11040IU | Vitamin C: 53mg | Calcium: 103mg | Iron: 3mg
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