November 28, 2015

Vegetable Cutlet

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 school. Once he went to job, I completely  stopped making this. When he visited us last week, he asked me to make this.  There is no doubt that your kids will love to have this...


Ingredients for making Vegetable Cutlet:

For Vegetable Stuff:

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 spoon

Corn Flour  2 tb spoons

How to make Vegetable Stuff:














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. 









This can also be shallow fried placing on non stick tawas by adding less oil.