Ingredients:
veggies for cutlet
- 2 cups potatoes cubed (2 large)
- ½ cup green peas (frozen or fresh)
- 1 cup carrot cubed (1 large)
- ½ cup beans (6 to 8)
- 2 tablespoon coriander leaves chopped
other ingredients
- salt
- 1 green chilies (skip for kids)
- ½ teaspoon garam masala
- 6 tablespoon bread crumbs
- 4 tablespoons oil
For crumb coating
- 2 tablespoon besan or gram flour or rice flour or corn flour
- ½ cup bread crumbs
HOW TO MAKE THE RECIPE
Preparation for cutlet recipe
- pressure cooked all the veggies together for 2 whistles on a medium heat with half cup water.
- Drain any excess moisture if left and use up in your soups.Add the boiled vegetables to a mixing bowl and mash them well.
- Next add bread crumbs or powdered poha,salt, 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
- 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.
- Arrange all the 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.Serve veg cutlet with Tomato ketchup.
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