16 VEGETABLE CUTLET

Vegetable Cutlet


A snack that we all love. Tastes good and sure is a very good filling with all those veggies.


Onion - 1 large chopped fine
Potato - 3 medium ( boiled and mashed)
Carrot - 2 chopped fine
Beans - few chopped fine
Peas - 1 cup
Any other veggies - 1 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Ginger - 1 inch grated
Garlic - 5 crushed( optional)
Salt as needed
Coriander leaves - few chopped
Maida/all purpose flour - 3 tbsp ( can also use egg white for coating)
Bread crumbs - as needed
Oil - 2 tbsp
Oil - for deep/shallow frying


Cook all other veggies till soft in microwave for 10 - 12 minutes or in a pressure cooker with very very little water for 1 whistle. Keep aside.

Heat 2 tbsp of oil in a pan and add onions. Fry till light brown. Next add in ginger and/or garlic. Saute for a minute or two. Then add the powders and mix well. Next add in the cooked veggies and the boiled potatoes( this will give a nice binding). Mix well. Finally add salt and chopped coriander leaves. Mix and remove. Cool.
( See you can also use one or tomatoes and add them before adding the powders and mash and cook well. This will give a nice tang taste or you can also add some amchur powder with the powders and or can squeeze in some lime/lemon juice in the end).


In a different bowl mix maida with little salt and water to a dipping consistency. Take the veggies and make as balls and flatten into desired shapes. Dip them in the maida batter and roll them on bread crumbs. Repeat till you are done with all. For a non breaking cutlets here is a tip. You can make these ahead itself and store them in your refridgetor. Take them out 20 - 20 mts before making and roll them again with bread crumbs. The second time it will consume very less bread crumbs. Repeat all and fry/shallow fry in small batches taking care when turning. Fry till golden brown and serve with tomato ketchup or mint chutney or any of your favourite ones and enjoy.