These crispy vegetable cutlets with beetroot and green chutney can be made in 30 minutes.
Crispy is the term I look for whenever I have to order appetizers. Anything fried to perfection is my love when it comes to food. Isn’t that yours too? I can imagine many of you nodding in agreement to that.
Deep frying is something which many of us won’t prefer on a daily basis. The best part of these vegetable cutlets are its shallow fried with little oil. The outer layer turns crisp and the cutlets don’t absorb the extra oil. This will also avoid making the cutlets soggy.
Beetroot adds a beautiful color along with its rich nutrients.
Serve this cutlets with homemade green chutney (recipe included), ketchup or some spicy sauce. Another tea time snack I would highly recommend is the Crispy Aloo | Potato Tikkis. These are few of the vegetarian appetizers you can take to a potluck or make ahead for guests. They freeze well too.
To end the get-together on a good note.
The No Cook | No Stir Almond and Pistachio Kulfi is one of the easiest and best desserts.
Mix the mashed vegetables along with herbs and spices.
Coat it in batter made of corn starch + all purpose flour + water.
Dip these in bread crumbs and coat well.
- VEGETABLES: Yields 3 cups when mashed
- 2 medium potatoes
- 1 medium beet
- 1 medium carrots
- 1/2 cup peas
- SPICES & MORE:
- 1/2 cup onions finely chopped
- 2 green chillies finely chopped
- 1 teaspoon ginger grated
- 1/2 teaspoon Cumin powder
- 1/2 teaspoon garam masala All spice mix or chaat masala
- 1/2 teaspoon pepper powder
- 1 teaspoon chili powder/paprika
- 1/2 cup chopped cilantro leaves
- 1 teaspoon salt or to taste
- 1 cup bread crumbs + extra for coating
- Oil for shallow frying
- FOR THE BATTER:
- 3 tablespoons corn flour
- 3 tablespoons all purpose flour
- 1/2 cup water
- FOR CHUTNEY:
- 1 bunch cilantro / coriander leaves
- 1/4 bunch mint leaves
- 2 green chillies
- 1 garlic clove
- 1/2 cup yogurt
- lemon juice and salt to taste
Boil or steam the vegetables. Alternately you can also microwave. (Please refer notes)
Add the cooked vegetables in a colander or strainer. Let it stay for 15 minutes so that the excess water can drain.
Once the vegetables cools completely, mash it without any lumps.
To this add, Onions + green chillies + ginger + cumin powder + chaat masala + pepper powder + chilly powder/paprika + coriander leaves and salt. Mix well and add the breadcrumbs. Mixture should hold well if shaped into a ball. If it doesn't, add some more bread crumbs.
Taste and adjust the salt and spices if needed.
Shape the cutlets into patty or oval shape.
Make a batter of corn flour + all purpose flour + water. Dip the shaped cutlets in the batter and then coat it with bread crumbs. Shallow fry till crisp and golden.
Blend together cilantro + mint + green chillies + garlic with water. (Use a tablespoon water at a time and use only as needed) Stir in beaten yogurt. Add salt and lemon juice as per taste.
For stovetop or pressure cooker method:
Poke holes in potatoes. Cut beet into quarters and carrot into big pieces. Place potatoes as the bottom layer. Add only enough water to cover potatoes up to 3/4. Add the other veggies on top of that. This way the vegetables will cook with steam and won't absorb too much water.
Microwave method: Cut the vegetables into small pieces. Add 1/2 cup of water and cook oh high for about 5 minutes or as needed. Microwave the potatoes separately and add. Ideally 1 potato (poked with holes) = 4 minutes.
Once you coat the cutlets with bread crumbs, arrange it on a tray with plastic wrap. Place it in the freezer for 30 minutes to an hour. Once it hardens, transfer into a freezer bag and use as needed.