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Veg Cutlets
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Servings: 2 dozen
Author: Teena Agnel
Ingredients
  • 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
Instructions
  1. Boil or steam the vegetables. Alternately you can also microwave. (Please refer notes)
  2. Add the cooked vegetables in a colander or strainer. Let it stay for 15 minutes so that the excess water can drain.
  3. Once the vegetables cools completely, mash it without any lumps.
  4. 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.
  5. Taste and adjust the salt and spices if needed.
  6. Shape the cutlets into patty or oval shape.
  7. 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.
  8. FOR CHUTNEY:
  9. 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.
Recipe Notes

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.

FOR FREEZING:
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.