Mixed Veg Cutlet is a fried tea time snack, which is prepared with a formation of different vegetables, sometimes with paneer, tofu or soya. These crispy cutlets are generally deep-fried but they can also be shallow-fried, air-fried or baked. These cutlets are made with boiled and mashed potatoes, vegetables, and herbs and seasoned with basic spices. Cutlet comes in different shapes and sizes, but one thing is common everyone loves it.
Table of content
1. About the recipe
2. Ingredients
3. Step-by-step method
4. Tips
1. About the recipe
Cutlets are like patties, made from veggies or mixed veggies, paneer, tofu, soya chunks or granules, cheese, chicken, lentils or anything you love. In my childhood, my father used to bring mixed vegetable cutlets far from our home, and I still remember the taste of those cutlets and the amazing sweet chutney that comes with them. I love deep-fried cutlets. Today, I am sharing the frying version of cutlet, butĀ They can made by other options too, like in air frier or baked.
These cutlets can be the perfect filling for burgers or wraps. To do this, you can choose your choice of vegetables. To make it extra special, you can put little cashews and raisins in the centre of the cutlets. Enjoy these cutlets with green chutney or sweet chutney. The blissful flavour is something that we should not miss. Here I am sharing with you the easiest recipe for Vegetable cutlet, which is the tastiest snack you will experience.
Serving Suggestion: 4
Preparation Time: 20 minutesĀ
Cooking Time 15 minutesĀ
2. Ingredients
- Ā 250gm potatoes or 4 potatoesĀ
- 1 cup peas
- Ā½Ā cup chopped carrot
- Ā½ cup chopped capsicumĀ
- 2 to 3 florets cauliflower ( optional)
- 1 teaspoon of garam masala powder
- 1 teaspoon of amchoor powder
- 1 teaspoon of cumin powder
- 1 teaspoon of crushed coriander seeds
- 1 teaspoon of black pepper powderĀ
- 1 tablespoon of chopped gingerĀ
- Chopped coriander leaves
- 3 to 4 Chopped green chilliesĀ
- 1 tablespoon of bread crumbsĀ
- SaltĀ
Ā For Coating
- 2 tablespoons of cornflourĀ
- Bread crumbsĀ
Ā For Frying
- Oil for frying (Any vegetable oil)
3. Step by step method
- For this vegetable cutlet, I use potatoes, peas, carrots, and capsicum, and sometimes I also use corn kernels, spinach, broccoli, and sweet potato. Raw banana or beetroot is also another good option. So use only the vegetables you like.
- Firstly, rinse and chop the vegetables. After chopping, you should have
- 1 Ā½Ā cup of potatoes
- 1 cup peas
- Ā½ cup carrot
- Ā½ cup capsicum
- Ā½ cup cauliflowerĀ
- Pressure cook these vegetables for 2 to 3 minutes and let the pressure release naturally. Make sure there is no excess water or moisture in the vegetables. Mash them well with a spatula or masher.
- Add chopped coriander leaves, chopped green chillies, amchoor powder, chopped ginger, black pepper powder, garam masala powder, cumin powder, crushed coriander seeds and salt. Mix everything well.Ā
- Add 4 to 5 tablespoons of bread crumbs or poha powder. It absorbs moisture from the veggies. Poha is a healthier option. You can grind half a cup of poha to make poha powder in a grinder.
- Mix everything well. The mixture should not be sticky. Grease your palm, take a small portion of the mixture, and shape them into patties.
- Make 15 to 18 patties. In a separate bowl, make a thin batter of cornflour and water mixture. Place the patty in the batter.Ā
- Place it on the bread crumbs, sooji or poha powder. Ensure the patty is well coated with breadcrumbs, sooji or poha powder.
- Repeat the same process with all the patties. Dust any excess coating from the patties. Leave these patties for 5 to 10 minutes in the refrigerator. It helps the breadcrumbs to coat well to the patties.
- For deep frying, Heat 2 cups of oil in a kadhai or deep frying pan on medium flame. When oil is hot, fry patties on both sides until they turn golden brown. Fry all the patties in 3 batches.
- For shallow frying, heat 2 tablespoons of oil in a pan and fry 5 to 6 patties in each batch. Flip each side and Fry until they turn golden brown and crisp. Add more oil if needed while frying. You can also air fry or bake these cutlets.
- Drain them on kitchen paper towels to remove excess oil.
- Serve Mixed vegetable cutlet with sweet chutney, green chutney or ketchup.
4. TipsĀ
- Always cook the vegetables al dente and not mushy.
- Add bread crumbs or poha powder after mashing vegetables for better moisture absorption from the veggies.
- You can add spices according to your preference.
- You can bake or Air fry them.
- You can add tofu, cheese or soya granules for some additional protein.
- These cutlets are the perfect filling for burgers.