Veg Cutlet

Veg Cutlet Recipe | How To Make Vegetable Cutlet Recipe

Veg Cutlet:

Basically, the veg cutlet is deep fried patties served for the snack during evening time.

It is prepared from mashing vegetables and mixing it with spices.

It is then given a preferred shape which is then covered Rava or breadcrumbs.

Finally, it is then deep fried (optionally pan fried too) to get a crispy and lip-smacking snack.

Usually, it is served with coconut chutney or tomato sauce.

However, it can be served and eaten without any condiments too.

Ingredients for Veg Cutlet:

For pressure cooking:

  • 3 medium-sized potatoes pealed and chopped
  • 1 carrot chopped
  • 4 beans chopped
  • ¼ beetroot chopped
  • ¼ cup peas frozen / fresh
  • Salt to taste
  • 1 cup water

For cutlet:

  • 1 tbsp oil
  • ½ onions finely chopped
  • 1 clove garlic finely chopped
  • 1 tsp Kashmiri chili powder
  • ¼ tsp turmeric / haldi
  • ¾ tsp garam masala powder
  • Salt as required
  • ¾ tsp fennel powder
  • ½ cup Rava / semolina/sooji or bread crumbs
  • Oil for deep frying

Instructions of Vegetable Cutlet:

  1. To start with a pressure cooker put in potatoes, carrot, beans, beetroot, peas, and salt.
  2. Pressure cook for 1 whistle or till all the vegetables is cooked well.
  3. Furthermore, drain the water from vegetables. Else it will be difficult to prepare cutlet.
  4. Then, in a large kadai add oil. saute onions and garlic till they turn golden brown.
  5. Furthermore, add boiled vegetables.
  6. Additionally put in Kashmiri chili powder, turmeric powder, garam masala powder, fennel powder, and salt.
  7. Mix well and mash all the vegetables well with a potato masher.
  8. If you are not capable to make a round shape out of filling then include some breadcrumbs.
  9. Also, using a heart-shaped or round mould gives a shape to the cutlet.
  10. Then, rotate it over rava or bread crumbs to get crunchy covering.
  11. After that, deep fry the cutlet till they roll golden brown.
  12. Exhaust off the cutlet over the permeable paper to remove surplus oil.
  13. As a final point, serve veg cutlet with tomato sauce and coconut chutney of your preference.

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