Veg Cutlet

Veg Cutlet Making cutlet mixture Root vegetables like beets, potatoes, and carrots can be quickly cooked under pressure, which also makes them simple to mash afterwards.
The green paste is an excellent flavour enhancer.

Magic happens when you combine ginger, garlic, chilies, mint, and coriander.

The beetroot cutlets we used to get on Indian Railways are what inspired these insanely crispy vegetable cutlets. These are the ideal breakfast or afternoon snack since they have a crunchy

vermicelli layer inside that is filled with potato and beetroot cutlets. Check out my advice on how to make the potato filling, chops and how to get them really crispy

The vegetable-loaded potato stuffing Veg Cutlet

Due to their abundance in vegetables, vegetarian cutlets are, in large part, a healthy snack. Any remaining vegetables in your refrigerator can be used to make cutlets. Beetroot, beans,

Carrots, potatoes, and green peas have all been boiled. However, feel free to use use any leftover cauliflower or cabbage. Spices, ginger, garlic, fresh coriander, and mint leaves are combined with the boiling vegetables. These cutlets’ binding ingredients include potatoes, poha, and cornflour. When compared to breadcrumbs, I occasionally prefer this mixture.

Veg Cutlet Making cutlet mixture

Root vegetables like beets, potatoes, and carrots can be quickly cooked under pressure, which also makes them simple to mash afterwards.
The green paste is an excellent flavour enhancer.

Magic happens when you combine ginger, garlic, chilies, mint, and coriander.
For cutlets, I prefer using unconventional binding agents like poha and cornflour. These ensure that the

cutlets don’t crumble and prevent them from drying out.
Don’t over-purée the vegetables. To bite into, a little texture and chunkiness is pleasant.

Shaping up cutlets
The binding agents and potato-beetroot mixture make this recipe quite manageable for forming cutlets.
How to make cutlets and cook them
While forming them, rub

some oil on your hands to prevent the substance from sticking to them.
Coat: The cutlets are coated with roasted crushed vermicelli after being dipped in a slurry of refined flour (maida)

to achieve the desired crunchy exterior. The flour slurry serves as a binding agent and maintains the cutlet’s form. A fantastic alternative to breadcrumbs is the toasted vermicelli
Another

method to’set’ the cutlets so they don’t crumble while frying is to freeze them for 10 minutes. This step is not necessary but is beneficial.

Strategies for making crisp Veg Cutlet

Add extra poha and cornflour if the potato and vegetable filling seems too wet. When you try to mould the cutlets in your hands, they ought to

Maintain their shape.

Before rolling the cutlets, grease your palms to prevent sticking.
Your cutlets will maintain their shape better while deep-frying them if you place them in the deep freezer for a short period of time.
Before dipping the cutlets in the refined flour slurry, make sure it is entirely free of lumps. It shouldn’t be a very thick slurry.

These cutlets are cooked in oil. Make sure the oil is heated before adding the cutlets to a deep dish to deep fried them.
These Cutlet can also be air-fried for 8 minutes @ 200 C.

There is no need for oil, making this a more healthier option.
Cutlets with an oblong shape shouldn’t be wider than an inch. Make cutlets in the shape of a heart, a triangle, or any other inventive shape. Veg Cutlet

Vegetable cutlets should be served hot and crispy with tomato ketchup or green coriander chutney.

Ingredients Veg Cutlet
Potato Mix
?3 medium Potatoes
?½ Cup Carrots
?¼ Cup Green Beans
?1 small Beetroot
?¼ Cup Green Peas
?1 Cup Water
?½ – ¾ Cup Poha or Flattened Rice soaked (sub with same amount breadcrumbs)
?1 Tablespoon Corn Flour
?1 Teaspoon Black pepper powder
?1 Teaspoon Chaat Masala
?½ Teaspoon Cumin powder
?1 ½ Teaspoon Red chilli powder
?1 ½ Teaspoon Salt
?¼ – ½ Cup Roasted Vermicelli
?Oil for frying approx 1.5-2 cups
Ground Masala
?¼ Cup Coriander leaves
?¼ Cup Mint leaves
?1-2 Green Chillies
?3-4 Cloves Garlic
?1 inch Ginger cut into chunks
Slurry
?¼ Cup Maida
?4-5 Tablespoons Water
Chutney
?½ Cup Coriander Leaves
?¼ Cup Mint Leaves
?2 Tablespoons Raw Mango green mango
?1 Green Chilli
?1 Teaspoon Cumin Seeds
?½ – 1 Teaspoon Salt
?½ Teaspoon Sugar
?1-2 Tablespoons Water
Instructions
Potato Mix

Add potato, carrot, beans, beetroot, green peas and one cup of water to a pressure cooker. Pressure cook for 10-15 minutes or until vegetables are fully cooked and tender.
Drain the water and transfer the vegetables to a mixing bowl. Add poha or flattened rice and mash together. Do this while the vegetables are still warm.
Add the ground masala, corn flour, black pepper powder, chaat masala, chilli powder, cumin powder and salt. Mix everything and combine well.
Ground Masala
Add all the ingredients into a food processor or mixer and blend to a coarse paste. Ensure the mix is lump free. Keep aside.
Slurry Veg Cutlet
Combine all purpose flour and water to prepare a slightly thin mix. Keep aside.
Grease your palm with oil, take a spoonful of the potato mixture and roll like a ball while squeezing lightly to hold the shape, further roll between your palm to shape it like a cylinder.
Dip the cutlets in the prepared slurry and ensure that it is well coated. Roll and coat the shaped cutlets with roasted vermicelli. Once done, freeze for 10 minutes.
Remove the cutlets from the freezer. Carefully drop them into the hot oil one by one. Fry on medium high heat for 3-4 minutes or until golden brown.
Meanwhile, add oil to a kadai or frying pan and let it heat up for frying the cutlets.
Vegetable cutlets are ready, serve them hot with chutney or ketchup!
Chutney
Add all the ingredients into a food processor or mixer grinder and blend into a coarse wet paste. It should have the slightly thick consistency of chutney.

Veg Cutlet