Veg Cutlet Recipe In Two Ways | Easy Mix Vegetable Cutlet
Mix veg cutlet is a crisp snack recipe made with a combination of boiled potato,veggies and spices, then deep-fried or grilled in the oven according to your preference.
Ingredients
- 450 gm Boiled potato
- 1 big green pepper
- 1 big onion
- 1 big carrot
- ½ katori frozen sweet corn
- 6 tbsp besan
- 3 tbsp rice flour
- ½ cup bread crumbs
- 1 tsp salt
- 1 tsp cumin seeds powder
- 2 tbsp green coriander leaves
- ½ tsp haldi
- 1 tbsp ginger garlic and green chilli paste
- ¼ tsp black pepper powder
- ½ tsp amchoor
- ½ lemon juice
- Oil for frying
Instructions
- Grate boiled potatoes. Now add finely chopped green pepper, onion, grated carrot and boiled and strained sweet corn.
- Then add salt, cumin seed powder, amchoor, black pepper powder, ginger-garlic-green chilli paste, turmeric powder, green coriander leaves, besan, rice flour and lemon juice.
- Mix them nicely to make a soft dough.
- Take small portions and shape them in cylinder or round or any other shape of your choice.
- Now on a plate, spread bread crumbs and coat each cutlet with it. Put them on another plate and put them aside.
Deep frying method
- Meanwhile, heat oil in a frying pan to medium-hot. Once the oil becomes hot, add cutlets one by one and deep fry them till they become brown in colour. It will take around 3-4 minutes for each batch.
- Transfer them to a plate and serve them with coconut chutney, green chutney or tomato sauce.
In OTG
- preheat the oven at 200 degrees Celsius for 10-15 minutes with both the rods on.
- After step 5, place the cutlet on a baking tray lined with parchment paper. Lightly apply oil on the top of each cutlet and put the baking tray in preheated oven. Bake them for about 15 minutes. Then remove the tray and turn the cutlet to the other side and apply oil on that side. Put the tray again in the oven and grill it for about 15-20 minutes.
- Take out the tray from the oven. Transfer cutlets to a serving plate and serve hot.
Notes
1. Boil potatoes up to 2-3 whistles and wait for 2-3 minutes then release the steam. Strain the water and let them cool completely before mashing or grating them. By doing this they stay a little dry and not sticky.
2. For the binding, I have used besan and rice flour but can also be replaced with fresh bread crumbs.
3 To make it completely vegan use besan for binding and crushed corn flakes or crushed poha for coating.
4. After making the dough do not leave it for a longer time as the veg mixture starts leaving water and it becomes loose consistency.