Veg Cutlet Recipe

Step 1

Boil 1 large potato, 1 medium carrot and ½ cup matar (green peas) very well in a steamer or pressure cooker.

Step 2

When the veggies are cooling, blitz 4 to 5 slices of bread in a food processor or grinder till fine to get bread crumbs.

Step 3

Keep the bread crumbs aside in a plate or tray.

Step 4

Peel the potatoes and carrots and chop them. Take them in a bowl along with the cooked peas.

Step 5

Mash them with a masher or fork.

Step 6

Add 1 tsp crushed ginger+green chili paste, ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp garam masala powder, 3 tbsp bread crumbs and salt as required.

Step 7

Instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.

Step 8

Mix everything very well. Check the taste and add more salt or the spice powders if required.

Step 9

In another small bowl, take 2 tbsp maida (all purpose flour) and 3 tbsp water.

Step 10

Stir and mix this mixture to get a smooth paste without any lumps.

Step 11

Now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium-sized round cutlets by rolling and flattening the mixture in your palms.

Step 12

Heat 2 to 3 tbsp oil for shallow frying in a pan. Take a cutlet and dip in the maida paste gently, such that the paste gets coated all over the veg cutlet.

Step 13

Then coat the cutlet in breadcrumbs evenly and all over.

Step 14

If you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat). Coat the veg cutlet with rava.

Step 15

Dust the excess bread crumbs and place it in the medium hot oil.

Step 16

Dip each veg cutlet this way in all purpose flour paste, coat with bread crumbs and keep on the pan for frying.

Step 17

When one side is golden, flip and fry the other side. Add more oil if required.

Step 18

Flip a couple of time more and fry all the vegetable cutlet till they are evenly golden and crisp from all sides.

Step 19

Drain them on kitchen paper towels to remove excess oil.

Step 20

Serve hot with green chutney or tomato ketchup.