Vegetable Cutlet - Mixed veggie patties rolled in bread crumbs and deep fried often served as an evening snack or along chaat.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Appetizer, chaat, Snack
Cuisine: Indian, northindian
Keyword: chaat, cutlet, snack, vegetarian
Servings: 6
Author: Mullai Madavan
Ingredients
Ingredient - for patties
1smallpotatoabout 3 inch long
1eachcarrot
1/4cupgreen peasquick frozen
1/2cuponionfinely chopped
2clovesgarlic minced
1inchgingerminced
1longgreen chilliminced
1/2teaspoonred chilli powder
1/4teaspoonturmeric powder
1/4teaspoongaram masala powder
1/2teaspoonsalt
1tablespooncoriander leavesminced
1cupbread crumbsfor coating
3cupsoilfor deep frying
Ingredients - for paste
1tablespoonmaida
1/4cupwater
Instructions
Wash the veggies, cube the potatoes and carrots. Boil cubed potatoes, carrots and green peas until thoroughly cooked. Drain water from the steamed vegetables and keep aside.
Heat a tsp of oil in a small saute pan and fry the minced onions, green chilli, ginger and garlic until slightly browned. Switch off!
Add this to the steamed veggies along with turmeric powder, red chilli powder, garam masala and salt. Let this cool completely.
Mix (mash gently) to make a thick mixture. Take a small portion and roll them between your palms to make a ball, then press to flatten or shape the cutlet according to your wish.
Meanwhile make a thin paste using maida and water. Spread a layer of bread crumbs on a plate for coating. Heat the oil in a pan and keep it ready on medium flame.
Now take each patty, first dip it in the maida paste and then place it on the bread crumbs to coat all sides.
Drop that in the oil and fry until its golden on all sides.