Master The Art Of Making Mouth Watering Vegetable Cutlets Easily

To make vegetable cutlets, mix boiled potatoes with boiled peas, grated carrots, and spices, then shape into patties. Coat with breadcrumbs and shallow fry until crispy and golden brown.

To make vegetable cutlets, first, saute cumin seeds, onions, ginger-garlic paste, and green chilies. Add grated carrots, beans, bell peppers, boiled green peas, and mashed potatoes along with spices, and cook until well mixed. Shape the mixture into cutlets, coat them with a cornflour mixture and breadcrumbs, then shallow fry until golden brown. Serve the crispy cutlets hot with ketchup or chutney.

Ingredients:

• 2 large potatoes, boiled and mashed
• 1/2 cup green peas, boiled
• 1/2 cup grated carrots
• 1/4 cup finely chopped beans
• 1/4 cup finely chopped bell peppers
• 1/4 cup finely chopped onions 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons coriander leaves, finely chopped
• 2 tablespoons oil for cooking
• 1/2 cup breadcrumbs
• 2 tablespoons cornflour mixed with water (for coating)
• Oil for shallow frying

Instructions:

1. Prepare the Vegetable Mixture:

• Heat 2 tablespoons of oil in a pan over medium heat.
• Add cumin seeds and let them splutter.
• Add chopped onions and saut until they turn translucent.
• Add ginger-garlic paste and green chilies, saut until the raw smell disappears.
• Add grated carrots, chopped beans, and bell peppers. Cook for 3-4 minutes.
• Add boiled green peas, mashed potatoes, turmeric powder, red chili powder, garam masala, and salt. Mix well.
• Cook the mixture for another 5-7 minutes, stirring occasionally.
• Add chopped coriander leaves and mix well. Let the mixture cool.

2.Shape the Cutlets:

• Take a small portion of the cooled mixture and shape it into a cutlet or patty. Repeat with the remaining mixture.

3. Coat the Cutlets:

• Dip each cutlet in the cornflour mixture to coat it lightly.
• Roll the cutlet in breadcrumbs until evenly coated. Repeat with all cutlets.

4. Shallow Fry the Cutlets:

• Heat oil in a frying pan over medium heat.
• Place the cutlets in the hot oil and fry until golden brown and crispy on both sides.
• Remove the cutlets from the pan and drain on paper towels to remove excess oil.

5. Serve:

• Serve the hot vegetable cutlets with ketchup, chutney, or any dip of your choice.

Enjoy your delicious, crispy vegetable cutlets as a snack or appetizer