Easy Appetizers
Vegetable Cutlet
- 153 views
- 4 shares
- 7 serves
- 00h:15m prep
- 00h:25m cook
Crispy Vegetable Cutlet is a popular Indian snack. Mostly this is served as a Chutney for Up style. Must try this recipe at home.
Ingredients
- Boiled Potatoes - 3
- Green peas - 1/4 cup boiled/frozen
- Sweet corn - 1/2 cup boiled/frozen
- Carrot - 1/2 cup grated
- Green bell pepper - 1/4 cup
- Green chillies - 3 chopped
- Lemon juice - 1 tsp
- Grated ginger - 1 tbsp
- Onion - 1 finely chopped
- Cumin powder - 1 tsp
- Garam masala - 1/2 tsp
- Chaat Masala - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Salt to taste
- Bread crumbs - 1/2 cup
- Coriander leaves – 3 tbsp.
- Oil for deep frying
- Maida – ¼ cup
- Pohe – 1/2 cup binding (Flattened rice)
Cooking Instructions
- Heat oil in a pan.
- Add onion, ginger, green chilies and saute well. Low flame.
- Add turmeric powder and coriander powder saute till the raw smell goes away.
- Add the vegetables, salt, cumin powder and chaat masala, garam masala. Mix well. Cover and cook on a medium flame. Stir in between.
- Once done, remove from fire and let it cool. Mash the potatoes and mix well with the cooked vegetables and add coriander leaves.
- Wash pohe well. Do not soak them.
- Crush pohe with hand and add these into the mixture. Pohe gives nice binding.
- Add little bread crumbs and lemon juice mix thoroughly to get rid of the excess moisture.
- Pinch small portions and shape it into circles or the shape of your choice.
- The cutlet is ready to fry.
- (Add bread crumbs if you are not able to make balls or is sticking to the palm) Make a paste of maida adding some water in the consistency of dosa batter.
- Dip each cutlet in maida paste and roll it in the breadcrumbs.
- Heat oil in a pan. Remove the excess bread crumbs on the cutlets.
- Drop cutlets one by one and fry both the sides on high flame. Remove when the outer coating turns crispy and golden brown. Enjoy the hot cutlets.
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