Veg Cutlet
Make this easy peasy and vegetable-loaded crispy veg cutlet which can be served with green chutney and a hot cup of masala chai. These vegetable cutlets can be deep-fried, baked, or air fried as per your requirements.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp vegetable oil
- 1/2 cup finely chopped onion
- 1 tsp finely chopped ginger
- 1/2 cup grated carrot
- 1/2 cup shredded cabbage
- 1/4 cup finely chopped green beans
- 1/4 cup sweet corn
- 1/4 cup green peas
- 2 tsp finely chopped green chilies
- salt to taste
- 2 tsp chaat masala
- 1/2 tsp garam masala powder
- 1/2 tsp black pepper powder
- 1/2 cup shredded paneer
- 1 cup boiled and mashed potatoes
- 2 tbsp chopped cilantro/coriander
- 1 tbsp chopped mint
- 1 tbsp lime juice
- 1/2 cup bread crumbs
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper powder
- 1 and 1/2 cup bread crumbs
- vegetable oil for frying
Instructions
- 1
Heat 1 tbsp vegetable oil in a pan.
- 2
Once the oil is hot, add ½ cup finely chopped onions and 1 tsp finely chopped ginger to the pan and fry on high heat for 2-3 minutes.
- 3
Add ½ cup grated carrot, ½ cup shredded cabbage, ¼ cup finely chopped green beans, ¼ cup sweet corn, ¼ cup green peas, and 2 tsp finely chopped green chillies and cook for 2-3 minutes.
- 4
Note – If using fresh sweet corn and green peas, cook them until they are slightly tender before adding to the pan.
- 5
Now add salt to taste, 2 tsp chaat masala, ½ tsp garam masala, and ½ tsp black pepper powder, and mix well.
- 6
Remove the pan from heat and let the mixture cool down a bit. Add ½ tsp shredded paneer, 1 cup boiled, cooled and mashed potatoes, 2 tbsp chopped cilantro, 1 tbsp chopped mint, 1 tbsp lime juice, and ½ cup bread crumbs in the cooked veggies and mix well. Set the mixture aside.
- 7
Mix ½ cup all-purpose flour, ½ tsp salt, and ¼ tsp black pepper powder in a small bowl. Add ¼ cup water and make a thick slurry.
- 8
Make small patties from the veggie mixture. You can make them ball or cylinder shaped.
- 9
Keep the flour slurry and 1 and ½ cup bread crumbs on the platform. Dip the cutlets in the flour slurry.
- 10
Coat with breadcrumbs.
- 11
Prepare all the veg cutlet in the same manner and arrange on a plate.
- 12
Heat oil for frying in a pan. Once the oil is hot, simmer the heat to medium. Drop 8-10 cutlets in the pan and fry until golden brown. Keep flipping the cutlets gently while frying to ensure even frying on all the sides. This will take about 10-12 minutes.
- 13
Once they are browned and crispy, drain on a tissue-lined plate. Fry the remaining cutlet in the same manner. Serve hot.