"Indulge in irresistible vegetable cutlets, where wholesome veggies unite in a crispy, golden crust! Perfectly spiced and delightfully crunchy, these bites are a deliciously satisfying treat for any occasion—whether as a snack, appetizer, or main dish. Dive into flavour and nutrition with every mouthful!"
Ingredients
Vegetables
- 1cupboiled and mashed potatoes
- 1/4cupsoaked poha
- 1/2cupboiled peas
- 1/2cupgrated carrots
- 1/2cupfinely chopped beans
- 1/2cupfinely chopped bell pepper (optional)
- 1/4cupth boiled corns
- 2tbspbread crumbs
Spices
- 1tspcumin powder
- 1tspcoriander powder
- 1/2tspgaram masala
- 1/2tspred chilli powder
- 1green chili, finely chopped
- 1cube of grated cheese
- Black salt (as per taste)
- Fresh coriander leaves, chopped
- 2tbspbread crumbs
For Coating
- 2tbspbread crumbs
- 1tbspall-purpose flour
- Salt and pepper to taste
- 1cupoil
How to make Crispy Vegetable Cutlets
Preparation
For the crispy vegetable cutlet, In a large bowl, combine the mashed potatoes, soaked poha, boiled peas, grated carrots, chopped beans, boiled corns and bell pepper.
Add cumin powder, coriander powder, garam masala, red chilli powder, black salt, green chilies, grated cheese, and fresh coriander. Mix well.
Add bread crumbs to the vegetable mixture. Mix until it holds together well. Adjust the consistency by adding more bread crumbs if necessary.
Shaping and Coating
Take a portion of the mixture and shape it into any desired shape.
Dip the cutlet in all-purpose flour slurry seasoned with salt and black pepper.
Roll each cutlet in bread crumbs to coat evenly.
Cooking
Heat oil in a pan over medium heat. Fry the cutlets in batches until golden brown and crispy on both sides. Drain on paper towels.
Alternatively, air fry them for a healthier version.
Tips & Tricks
Serve hot with green chutney or ketchup for extra flavor.
TheCurryBoss
(@thecurryboss)
Exploring flavors, creating magic in the kitchen. A working professsional and a passionate home cook & baker. Join me on my delicious journey! #foodielife#veg