Vegetable cutlet is a week end special tiffin I used to make at least once in a month on Sunday evenings when my son was studying in a school. I usually use veggies like beetroot, radish etc which we otherwise don’t eat. Â You can make this lovely snack with any stuff of veggies you have in hand, There is no doubt that your kids will love to have this…Â
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Yield / Serves
Boiled and mashed potatoes 3
Finely grated vegetables like cabbage, beetroot, carrot 2 cups
Finely chopped Onions 2
Coriander leaves and mint leaves finely chopped
2 tea spoons Red chilli powder
1 tea spoon Garam masala powder
1/2 tea spoon Oil 1 tb
Corn Flour 2 tb spoons
Heat a Kadai with oil and fry the onions till colour changes.
Then add finely chopped capsicums add green peas if you are using them. Or fry the grated vegetables adding salt.
Once they get cooked add the mashed potatoes and stir well. Add the chilli powder, garam masala powder and corn flour and mix well.
The corn flour will help the veggies to bind them selves. Once they get cooled down make them to balls and keep aside.
For Coating Vegetable balls: Take a bowl of bread crumps or Rusk powder. (Powder the rusks in the mixie)
In a bowl take 5 tb spoons of All purpose flour (maida) with little salt and add water and make it into the consistency of Dosa batter and keep aside.
Now dip each vegetable ball into the maida batter and take it out. Place it on the bread crumps and roll them. See to it that the rusk powder is well coated on all sides.
Now keep the ball on the centre of the palm and press it slightly with another palm.
Make ready all the vegetables like this.
Heat oil in a pan and deep fry them in ones or twos to golden brown.
Use minimum oil for frying. Since the bread crumps fall into the oil, it will become dark in colour and cannot be reused.
Note: This can also be shallow fried placing on non stick tawas by adding less oil.
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