Vegetable cutlet is a very popular and simple snack item. It is very easy to make and can be had as an appetizer or light afternoon snack or evening snack with tea. It is great for small parties and get togethers. Today we will learn how to make Vegetable cutlet following this easy recipe.
Chop onion, beans and carrots finely.
Now let us see how to cook vegetables for cutlet - I kept beans and carrot in a vessel without water, closed it with a lid, kept potatoes on top and pressure cooked for 3 whistles.(see picture below). In this method there will not be much moisture in the vegetables. If you are cooking the vegetables in water, after the vegetables are cooked, drain the water immediately. Squeeze out all the water using a muslin cloth.The important thing to be noted here is that there should not be any moisture in the vegetables. So see to it that you squeeze out all water from the vegetables.
Remove the skin and mash the potatoes well when it is hot itself.
Heat oil in a kadai, add mustard seeds, when it splutters, add finely chopped onions and green chillies.
When onions turns transparent, add the cooked carrot and beans.
Then add turmeric powder, chilli powder, garam masala powder and saute for 2-3 minutes. Switch off the flame.
Now add the mashed potatoes, salt needed and mix well. Leave it to cool.
Now divide the mixture equally, make balls and then flatten it as shown in the picture below.
Mix cornflour with a little water and make a thick paste.
Now dip the prepared cutlet into the cornflour mix so that it is well coated with cornflour mixture.
Now drop it gently into bread crumbs and see to it that it is well coated with bread crumbs on both the sides.
Heat oil in a pan and shallow fry the cutlets until golden brown on both sides.You can even deep fry if you want.
Serve hot with tomato ketchup or green chutney.
How to make Bread Crumbs -
Method -1 Take bread that is 2-3 days old, dry it in the sun for 15 minutes and powder it in a mixie.
Method -2 Pre-heat the oven for 10 minutes at 180 Degree C. Then bake the bread in an ungreased baking tray for 10-15 minutes. Turn them over in between. Remove, cool and dry grind it in a mixie.
WARNING - Never keep oily, sticky eatables on a newspaper.Very poisonous LEAD dye will be ingested by and you are likely to have LEAD poisoning due to black printing dye! The cutlet is kept on newspaper to make it visually appealing.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!