Veg cutlets are a wholesome and flavorful snack made by blending mashed potatoes, boiled vegetables, and a mix of spices like garam masala and chaat masala. The mixture is shaped into flat cutlets, coated in cornflour paste and breadcrumbs for a crispy texture. After being fried to a golden brown, they are served hot with accompaniments like green chutney or ketchup. This dish is perfect for tea-time or as a starter for gatherings. Easy to prepare and highly customizable, veg cutlets are loved by kids and adults alike.
Ingredients:
- 2 large boiled and mashed potatoes
- 1 cup mixed boiled vegetables (carrots, peas, beans, corn)
- 1 finely chopped onion
- 2-3 green chilies, finely chopped
- 1 teaspoon grated ginger
- 1 teaspoon garam masala
- ½ teaspoon red chili powder
- 1 teaspoon chaat masala
- 2 tablespoons fresh coriander, chopped
- ½ cup bread crumbs
- 2 tablespoons cornflour (or all-purpose flour)
- Salt to taste
- Oil for frying
Instructions:
1. Prepare the Mixture:
- In a large mixing bowl, combine mashed potatoes and the boiled mixed vegetables.
- Add chopped onions, green chilies, grated ginger, garam masala, red chili powder, chaat masala, fresh coriander, and salt.
- Mix thoroughly until all ingredients are well combined into a smooth mixture.
2. Shape the Cutlets:
- Take a small portion of the mixture and shape it into flat, round, or oval cutlets.
- Repeat the process for the rest of the mixture and set the cutlets aside on a plate.
3. Coat the Cutlets:
- In a separate bowl, mix the cornflour with a little water to make a thin paste.
- Dip each cutlet into the cornflour paste, then coat it with bread crumbs.
- Ensure the cutlets are evenly coated for a crispy outer layer.
4. Chill the Cutlets (Optional):
- Place the coated cutlets in the refrigerator for 15-20 minutes to firm up. This helps them hold their shape during frying.
5. Fry the Cutlets:
- Heat oil in a deep frying pan over medium heat.
- Fry the cutlets in small batches, turning occasionally, until they are golden brown and crisp on both sides.
- Remove from the oil and place on paper towels to drain excess oil.
6. Serve:
- Serve the hot veg cutlets with green chutney, tamarind sauce, or ketchup.
- Pair them with tea for a perfect evening snack.
Enjoy your homemade crispy and flavorful veg cutlets.
