Name: Vegetable Cutlet Recipe
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Ingredients: 6 medium potatoes, boiled; 1/4 cup of finely chopped cabbage; 2 Tbsp of finely chopped green bell pepper; 1 small carrot, peeled and grated; 5-6 green beans, finely sliced; 1/2 cup of green peas; 1 Tbsp of roughly chopped peanuts; Handful of raisins; 1 large onion, finely chopped; 4 large garlic cloves, finely chopped; 1 inch of ginger, finely chopped; 2 sprig of curry leaves, finely chopped; 3 tsp of garam masala/pav bhaji masala; 1/2 tsp of turmeric powder; 1/2-3/4 tsp of red chilly powder; 3/4 tsp of chaat masala; 1 Tbsp of oil; 1/4 cup of flour; 1/3 cup of water; 1 cup of plain bread crumbs; Salt and pepper to taste; oil for shallow frying

Vegetable Cutlet Recipe

Recipe by Neha NairCourse: Appetizers, SnacksCuisine: IndianDifficulty: Medium

Servings

cutlets

Prep time

hour

minutes

Cooking time

minutes

Vegetable cutlet is a very popular Indian coffee house snack in which a variety of vegetables are boiled and rolled up into patties and then pan fried to a crispy perfection.

Ingredients

6 medium potatoes, boiled
1/4 cup of finely chopped cabbage
2 Tbsp of finely chopped green bell pepper
1 small carrot, peeled and grated
5-6 green beans, finely sliced
1/2 cup of green peas
1 Tbsp of roughly chopped peanuts
Handful of raisins
1 large onion, finely chopped
4 large garlic cloves, finely chopped
1 inch of ginger, finely chopped
2 sprig of curry leaves, finely chopped
3 tsp of garam masala/pav bhaji masala
1/2 tsp of turmeric powder
1/2-3/4 tsp of red chilly powder
3/4 tsp of chaat masala
1 Tbsp of oil
1/4 cup of flour
1/3 cup of water
1 cup of plain bread crumbs
Salt and pepper to taste
oil for shallow frying

Directions

Steam carrot, beans, cabbage and peas or just microwave it on high for 4-5 minutes just enough to soften it. Peel the boiled potatoes and mash it.
Heat oil in a pan, when it is hot add ginger, onion, curry leaves, green bell pepper and garlic.
When the onion are little brown, add all the dry spices with salt and pepper and fry again for 30 sec.
Add the cooked carrot mixture and mashed potatoes and mix properly. Switch off the heat.
Let the mixture cool down, then divide the mixture into 15-20 equal balls.
Now take one ball and insert 2-4 raisins at the center of it and form a patty. Repeat this with the remaining mixture.
Refrigerate the patties for 15-30 minutes. Meanwhile in a bowl, mix flour and water to form a pourable consistency batter. In another wide bowl, mix bread crumbs, salt and pepper.
In a wide pan, heat oil for shallow frying. Now take one patty, dip it in flour batter, then coat it with the bread crumbs mixture and fry it over medium heat. Do the same with remaining patties.
Fry the cutlets on both sides until golden brown.
10. Serve vegetable cutlet warm with ketchup.

Notes

You can prepare these vegetable cutlets ahead of time. Just make the patties one day before and refrigerate it or you can freeze it for a month. Just thaw it before coating and frying process.