Mater The Art Of Making Vegetable Cutlet With Just 6 Steps

Vegetable cutlets are typically made with ingredients such as potatoes, carrots, peas, and beans, combined with aromatic spices like cumin, coriander, and garam masala. The mixture is shaped into round or oval patties, dipped in a flour batter, coated with bread crumbs, and then shallow-fried until golden brown and crispy. Often enjoyed as an appetizer or snack, vegetable cutlets are served with chutneys or sauces and are appreciated for their crunchy exterior and flavorful, soft interior.

1. Ingredients

– 2 medium potatoes, boiled and mashed
– 1 cup mixed vegetables (carrots, peas, beans), boiled and finely chopped
– 1 small onion, finely chopped
– 2 green chilies, finely chopped (optional)
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon mustard seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– 1 tablespoon chopped coriander leaves
– Salt to taste
– 1/4 cup bread crumbs
– 1/4 cup all-purpose flour (maida)
– 1/4 cup water
– Oil for frying

2. Instructions

Step 1- Prepare the Mixture:

– Heat 1 tablespoon of oil in a pan. Add cumin seeds and mustard seeds. When they start to splutter, add the chopped onions and green chilies. Sauté until the onions are translucent.
– Add turmeric powder, red chili powder, and garam masala. Stir for a minute.
– Add the mashed potatoes and chopped vegetables. Mix well and cook for a few minutes. Adjust salt to taste.
– Turn off the heat and mix in the chopped coriander leaves. Let the mixture cool.

Step 2- Shape the Cutlets:

– Once the mixture is cool enough to handle, shape it into small patties or rounds.

Step 3- Prepare the Coating:

– In a small bowl, mix the all-purpose flour with water to make a smooth batter.
– Place the bread crumbs on a plate.

Step 4- Coat the Cutlets:

– Dip each patty in the flour batter, allowing any excess to drip off.
– Coat with bread crumbs, pressing lightly to ensure they stick.

Step 5- Fry the Cutlets:

– Heat oil in a frying pan over medium heat.
– Fry the cutlets in batches, cooking each side until golden brown and crispy. Drain on paper towels.

Step 6- Serve:

– Serve hot with green chutney, tamarind chutney, or ketchup.

Enjoy your homemade vegetable cutlets!