VEGETABLE CUTLET

Vegetable cutlet can easily be a favourite evening snack which most of us prefer. This is done using a combination of vegetables with potato as binding agent. Potato can be replaced by sweet potato, raw plantain or yam. Paneer can be added for rich taste. These cutlets can be shallow fried, tawa roasted or baked in an oven. It tastes well when served along with Tomato Sauce.

• Vegetable Cutlet tawa roasted
• Snacks & Starters

INGREDIENTS:
Potato - 2
Carrot - 2
Capsicum - 1/2
Beet root - little
Onion - 1
Red chilly/ Sambhar powder - 1 tsp
Cumin  - 1/2 tsp
Chat masala powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Rice flour - 2 tsp (optional)
Crushed ginger & garlic - 1tsp
Coriander leaves - little
Bread crumbs - 1/2 cup
Lemon - 1/2
Maida - 3 tsp
Corn flour - 2 tsp
Pepper powder - 1/2 tsp
Cashews - 10
Oil - for deep frying
Salt

METHOD:
1. Pressure cook potato with needed water for 3 whistles on high flame and mash well after draining all the water.
2. In a tawa, add little oil, add cumin, finely chopped onions and saute on high flame.

3. Add finely grated carrot, beet root and chopped capsicum. Cook on medium flame for 2 minutes.
4. Add crushed ginger garlic, red chilly powder, chat masala, garam masala  and mix well.
5. Add mashed potato, required salt and stir well, so that it comes together and switch off the flame.
6. Add chopped coriander leaves and lemon juice and mix well.
7. Add rice flour, mix well so that any moisture left out will be absorbed.
8. Allow to cool completely, and make balls of desired size and shape and keep aside.
8. In a small bowl, add maida, corn flour, pepper powder and little salt. Mix to a thick paste by adding little water.
9. Dip the balls one by one in maida paste, coat it with bread crumbs and arrange in a plate. Press a cashew in each cutlet after coating with bread crumbs.

10. Heat oil, add the coated balls one by one carefully. No need to flip other side.
11. It changes to golden brown colour in a minute. Remove from oil and place on a paper tissue, so that excess oil is absorbed.
12. Tasty and crispy Vegetable Cutlet is ready.

Note:

• Instead of rice flour, bread crumbs can also be added to absorb moisture.
• If the filling is little moist, there are chances of breaking while deep frying.
• Moreover the cutlet might become oily if there is moisture.
• The cutlets will be more crispy when refrigerated for a while before deep frying.

VEGETABLE CUTLET

INGREDIENTS:

Potato - 3
Carrot - 2
Capsicum - 1/2
Onion - 2
Crushed Ginger garlic - 1 tsp
Tomato - 1
Coriander leaves - 1 handful
Garam masala - 1/2 tsp
Red chilly powder - 1 tsp
Turmeric - 1/2 tsp
Asafoetida - 1/4 tsp
Rusk/twice baked bread - 10
Oil - 3 tbs

METHOD:
1. Pressure cook potato with little salt and turmeric and mash it well.
2. Take a mixer and powder the rusk and transfer to a plate.
3. Heat oil in a pan, add finely chopped onion, carrot and capsicum and cook for 5 minutes.
4. Add finely chopped tomato, crushed ginger garlic and mix well. Add garam masala, red chilly powder, salt and sprinkle some water and mix well. Close the lid of the pan and lower the flame.
5. Once the vegetables are cooked well and water content has evaporated add mashed potatoes and chopped coriander leaves and mix well. Taste for salt and spice. If needed add a little.
6. After the cooked vegetables have come to room temperature, add little rusk powder and mix well.
7. It takes off the moisture left in the vegetable mix.
8. Make into desired size balls and press with both hands to get desired shape. Roll the ends well and give a coat of rusk by rolling in the rusk powder.
9. Arrange it in a plate one by one.
10. Heat a dosa tawa, place the 3 or 4 cutlets add oil on all sides for each cutlet and cook in medium flame.
11. Then turn the other side and repeat this till both sides turns golden brown. Now the outer sides have to be cooked.
12. Take another ladle or spoon, hold the cutlets on both sides and roll the cutlet on the tawa, so that the sides are cooked well.
13. Tasty Vegetable Cutlets are ready.

Note:

• Instead of red chilly powder, chopped green chillies can be used.

• If you like to deep fry, then mix all purpose flour/rice flour in water to a thin batter consistency and dip the cutlets before coating with rusk powder.

• Then coat it with rusk powder and refrigerate the coated cutlets for 1/2 an hour before deep frying in oil.

• This helps to retain crispness and the cutlets will not be oily.