Vegetable Cutlet | How to make Crispy Veg Cutlet
A vegetable cutlet is a tasty appetizer made of vegetables, herbs, and spices that is a perfect snack to munch at any time.
Cutlet, a common appetizer in French cuisine, is a version of croquettes, a word derived from the French word cotelette.
We can prepare them in various shapes and sizes; there is no hard and fast rule that they must be done in a particular method.
This is one such snack that can be fed to infants and toddlers also and is most loved by all age groups. My younger sister is a big lover of cutlets in my family, and the one I make is the one she desires and can eat all day long.
These are loaded with deliciousness and flavor, have crispy exteriors, and a wonderfully smooth melting inside.
It is incredibly healthy because they are pan-fried, nutritious because we prepare it from veggies, and definitely a flavor bomb.
This is the vegetable version, which can also be made with meat, but the veg version is a visual treat for vegetarians and is the most prepared tea-time snack across India.
We can use veggies such as carrots, potatoes, beans, peas, broccoli, spinach, beets, sweetcorn, cauliflower, and bell peppers.
Potato is used in high quantities where it is used as a binding agent along with rice flour and bread crumbs.
Bread crumbs provide the dish with the best crispy exterior layer as well as an incredible taste and texture.
Try our other fascinating snack recipes featured in our blog French fries, Baby corn Manchurian, Maddur vada, Tawa pizza, Crispy peri-peri wedges
I made a huge batch of this dish for an evening snack party for our tiny minny twins. First, we must boil the veggies until they are thoroughly cooked and mashable.
Next, we must combine all of the spices, onions, chilies, rice flour, and bread crumbs into a smooth paste and shape it into a ball. Form the shape, dip it in corn starch, and coat it with bread crumbs. Finally, we must shallow fry them until they are crispy and golden brown.
Serve this crispy snack, which melts in your mouth, hot with chutney, tomato sauce, ketchup, or mayonnaise.
How to make Vegetable Cutlet
- Rinse the carrots, beans, and potatoes and cut them into medium-sized pieces.
2. Add them, along with the peas and water, to the pressure cooker.
3. Cook the veggies in a pressure cooker until they are tender, for 1/2 whistle.
4. Allow them to cool completely before mashing them into a smooth paste with a masher.
5. Now, add the salt, turmeric powder, garam masala powder, red chili powder, amchur powder, coriander powder, and cumin powder and mix
6. Now, add finely chopped onions, green chilies, and cumin and give it a mix.
7. To help bind the ingredients into a soft dough consistency, add 1/4 cup rice flour and 1/4 cup bread crumbs.
8. Now, properly blend the materials and ensure that they are well combined. Note: If the mixture does not come together into a ball, add a little extra rice flour and bread crumbs.
9. Make tiny circles of the mixture and shape it into a disc.
10. Now, immerse them in the corn starch and remove them.
11. Keep the remaining bread crumbs in a bowl and fully cover the cutlet dipped in corn starch with the bread crumbs.
12. Heat the oil in a pan and fry the cutlets 4 or 5 at a time on low to medium-low heat until golden brown.
13. When they are properly cooked on all sides, flip them over and continue cooking.
14. Remove them and place them on tissue paper to absorb any excess oil. Serve this delectable tea-time snack with mayonnaise, tomato ketchup, or chutney.
Vegetable cutlet | How to make crispy veg cutlets
Ingredients
- 2 Carrots
- ½ cup Peas
- 12-15 Beans
- 4 Potatoes medium sized
- 1 cup Water
- 2 Onions medium-sized
- 2 Green chilies finely chopped
- ½ tsp Cumin
- 1 tsp Salt
- ¼ tsp Turmeric powder
- ¼ tsp Garam masala powder
- 1 tsp Red chili powder
- ½ tsp Amchur powder
- Coriander powder
- ½ tsp Cumin/jeera powder
- ¼ cup Rice flour
- 1 cup Bread crumbs
- ½ cup Corn starch 1tsp corn flour dissolved in ½cup water
- Oil For shallow frying
Instructions
- Rinse the carrots, beans, and potatoes and cut them into medium-sized pieces.
- Add them, along with the peas and water, to the pressure cooker.
- Cook the veggies in a pressure cooker until they are tender, for 1/2 whistle.
- Allow them to cool completely before mashing them into a smooth paste with a masher.
- Now, add the salt, turmeric powder, garam masala powder, red chilli powder, amchur powder, coriander powder, and cumin powder and mix
- Now, add finely chopped onions, green chilies, and cumin and give it a mix.
- To help bind the ingredients into a soft dough consistency, add 1/4 cup rice flour and 1/4 cup bread crumbs.
- Now, properly blend the materials and ensure that they are well combined.Note: If the mixture does not come together into a ball, add a little extra rice flour and bread crumbs.
- Make tiny circles of the mixture and shape into a disc.
- Now, immerse them in the corn starch and remove them.
- Keep the remaining bread crumbs in a bowl and fully cover the corn starch-dipped cutlet with the bread crumbs.
- Heat the oil in a pan and fry the cutlets 4 or 5 at a time on low to medium-low heat until golden brown.
- When they are properly cooked on all sides, flip them over and continue cooking.
- Remove them and place them on tissue paper to absorb any excess oil. Serve this delectable tea-time snack with mayonnaise, tomato ketchup, or chutney.
