Transform Your Tea Time With Delicious Vegetable Cutlets: Learn How

Ingredients:

For the cutlet filling:

• 2 medium-sized potatoes (boiled and mashed)
• 1/2 cup green peas (boiled)
• 1/2 cup grated carrots
• 1/4 cup finely chopped beans (optional)
• 1/4 cup finely chopped bell pepper (optional)
• 1/2 cup finely chopped onions
• 1/4 cup chopped coriander leaves
• 1 tablespoon ginger-garlic paste
• 1-2 green chilies (finely chopped)
• 1 teaspoon garam masala powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon lemon juice
• 1 tablespoon rice flour or cornstarch (for binding)

For coating:

• 1/2 cup breadcrumbs (or panko crumbs)
• 2 tablespoons all-purpose flour (for batter)
• Water (for making batter)
• 1 tablespoon cornflour (optional, for crispiness)
• Salt to taste
• Oil for shallow frying

Preparation Steps:

1. Prepare the Vegetables:

• Boil the vegetables:
  • Peel and boil the potatoes until soft.
  • Boil the green peas in a separate pan.
  • Grate the carrots and chop the other vegetables (beans, bell pepper, and onions) finely.
• Mash the boiled potatoes:
  • Once the potatoes are boiled, mash them well using a potato masher or fork. Ensure there are no lumps.

2. Cook the Vegetables:

• Saute the onions:
  • In a pan, heat a little oil and sauté the onions until they turn translucent.
  • Add ginger-garlic paste and chopped green chilies, and cook until the raw smell disappears.
• Cook the other vegetables:
  • Add the grated carrots, chopped beans, and bell peppers. Stir-fry the vegetables for a few minutes until they are tender but still crisp.
  • Add the boiled green peas and cook for 1-2 minutes.

3. Combine and Prepare the Filling:

• Mix the vegetables and mashed potatoes:
  • Once the sautéed vegetables are ready, add the mashed potatoes to the mixture.
  • Stir well to combine all the vegetables and potatoes evenly.
• Add the spices:
  • Add garam masala powder, red chili powder, turmeric powder, and salt. Stir to mix everything.
  • Add lemon juice for a hint of tanginess.
  • Add chopped coriander leaves and rice flour (or cornstarch) for binding. Mix thoroughly.
• Test the consistency:
  • If the mixture feels too soft and difficult to shape, add a bit more rice flour or cornstarch. It should be firm enough to hold its shape when you form cutlets.

4. Shape the Cutlets:

• Shape into cutlets:

• Take small portions of the mixture and shape them into oval or round cutlets, depending on your preference. Make sure they are compact to avoid breaking while frying.

• Prepare the coating:
  • In one bowl, place the breadcrumbs.
  • In another bowl, mix all-purpose flour and cornflour (optional) with enough water to make a thick batter.
  • Add a pinch of salt to both the flour batter and breadcrumbs.

5. Coat the Cutlets:

• Dip in the flour batter:
  • Take each cutlet and dip it in the flour batter. Coat it well on all sides. The batter helps the breadcrumbs stick.
• Roll in breadcrumbs:
  • Roll the cutlet in the breadcrumbs to coat evenly. Make sure it’s well-coated for a crispy texture.

6. Shallow Fry the Cutlets:

• Heat oil:
  • In a shallow frying pan, heat oil on medium heat. You don’t need a lot of oil, just enough to cook the cutlets on both sides.
• Fry the cutlets:
  • Once the oil is hot, carefully place the coated cutlets in the pan. Don’t overcrowd the pan; fry in batches if necessary.
  • Fry on medium flame until each side turns golden brown and crispy. It will take about 3-4 minutes per side.
• Drain excess oil:
  • After frying, remove the cutlets and place them on a paper towel to drain any excess oil.

Serving Suggestions:

• Serve the vegetable cutlets hot with a side of mint chutney or tomato ketchup.
• You can also use these cutlets to make sandwiches or wraps by placing them between slices of bread or in a roti wrap with some salad and chutney.

Variations and Tips:

• Spice it up: Add more green chilies or a pinch of chat masala for extra flavor.
• Make it vegan: Replace the flour batter with besan (chickpea flour) for a fully vegan option.
• Make it gluten-free: Use gluten-free breadcrumbs or rice flour instead of regular breadcrumbs.
• Bake the cutlets: For a healthier version, you can bake the cutlets in a preheated oven at 180°C (350°F) for 15-20 minutes, flipping them halfway through.

Vegetable cutlets are a crunchy, flavorful snack that can be enjoyed by everyone. Whether served as an appetizer or a snack, they are easy to make, nutritious, and satisfyingly crispy on the outside with a soft, spiced vegetable filling inside. You can customize the recipe based on your preferences, and it’s a great way to sneak in more vegetables into your diet. Enjoy these cutlets with your favorite chutneys and a cup of tea.