Vegetable cutlet

Vegetable cutlets are great blend of vegetables and spices. These are great as an appetizer, evening snack with tea, or as a side dish for pulao.

In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, fish or chicken) stuffing that is fried with a batter covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander, green chillies, lemon and salt. This is then dipped in an egg mix and then in breadcrumbs, and fried in oil.

The vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together. This version is more popular with the dominantly vegetarian Indian population.

Ingredients:

• 2 nos – Potato (medium sized)
• 1/4 cup – Carrot (chopped finely)
• 1/4 cup – Beans (chopped finely)
• 1/4 cup – Green peas
• 1 no – Onion (chopped finely)
• 1 no – Green chilli (chopped finely)
• 1 tsp – Ginger garlic (crushed)
• 1/2 tsp – Garam masala powder
• 1 pinch – Turmeric powder (optional)
• 1/2 to 1 tsp – Red chilli powder
• Coriander leaves for garnishing
• Salt as needed
• Oil for shallow frying

For outer layer:

• 3 tbsp – Maida (for coating)
• 1/2 cup – Bread crumbs
• 1 pinch – Salt
• Water as needed for coating

Preparation method:

1. Boil potatoes until they are tender. Mash it and keep it aside.
2. Heat oil in a pan, add onion, green chilli and ginger garlic, saute until golden brown. Then add carrot, beans, peas and saute until vegetables are 3/4 cooked.
3. Now add turmeric powder, garam masala powder, red chilli powder and required salt, saute until raw smell goes. Switch off the stove and sprinkle chopped coriander leaves. Allow them to cool.
4. Take a mixing bowl, add mashed potatoes, cooked vegetable masala and mix well.
5. Shape this mixture into round or oval shaped patties. Dip first in the maida mixture (mix maida in water with a pinch of salt.consistency should be watery) and then the bread crumbs;coat well on both the sides. Shallow fry until nicely browned.
6. Serve hot with tomato ketchup or any chutney

Notes:

• Always keep flame in medium heat.
• You can also deep fry them instead of shallow fry.