Veg Cutlet

This is one of my favourite snack recipes. I  tasted veg cutlets for the first time when I was in school. There were many snack items available in the canteen but I would always choose this. Even as a kid, I made up my mind to try this at home when I start cooking. And this was one of the few recipes that I tried during the initial days of cooking.

This is a great way to add more veggies to your diet. One comforting thing about this recipe is that they are pan fried. So, to me this is one of the few guilt- free snack recipes.

What you will need:

• Potatoes-3
• Carrot-2
• Beans- 10
• Green peas- 1/4 cup
• Onion- 2
• Ginger garlic paste- 1 tsp
• Red chilli powder- 1.5 tsp
• Garam masala powder- 1/2 tsp
• Bread slices- 3
• Bread crumbs- as needed
• Salt- as needed
• Oil
• Maida- 3 tbsp
• Water- 1/4 cup
• Coriander leaves- 2 tbsp chopped
• Lemon juice- 2 tsp

How to:

1.Wash the veggies. Peel and chop them. Add it to pressure cooker. Add water and pressure cook for 3 whistles. Once the steam releases, drain excess water.

 

2.Mash the veggies . Crumble the bread slices in mixie.

 

3.Heat oil in a kadai. Add finely chopped onion, let it fry for 2 mins. Add ginger garlic paste, let it fry for 3 mins. Add chilli powder and garam masla powder, let it fry for 2 mins.

 

4. Add mashed veggies, salt and crumbled bread. Mix well so that everything comes together. Add coriander leaves and lemon juice. Mix well and switch off.

 

5. Let the veggie mixture cool down. Pinch a small portion of the mixture and shape it in the form of a ball. Press it between your palms to form a patty.

 

6. Mix maida and water  in a plate to form a paste so that it coats the cutlet well. Take bread crums in a different plate. Dip the cutlets in maida mixture on both sides and then coat with bread crumbs on both sides.

 

7.Heat oil in pan. Place the cutlets. Fry them on both sides till they are  golden in colour. You can deep fry them if you are making in bulk.

 

You can serve them along with tomato ketchup or green chutney.

P.S:

• You can add grated cauliflower, paneer or soya chunks to this recipe.
• If you have to make in bulk you can proceed untill step 6 and refrigerate them  and just fry them next day.
• Sauteing the mixture removes all the moisture so that the cutlets hold the shape well.
• This recipe makes around 20 cutlets.