Recipe: Perfect Veg cutlets

Recipe: Perfect Veg cutlets Delicious, fresh and tasty.

Veg cutlets. Veg cutlet recipe - Simple, easy and delicious vegetable cutlet that can be served for a Evening snack with a chutney or dip. A green chutney or a Schezwan sauce goes best with these. These cutlets can be baked, deep fried or shallow fried to suit one's diet and taste.

These crispy and tasty vegan patties can be made as an evening snack and best to serve them hot with tomato ketchup and green chutney. veg cutlet recipe

easy veg cutlet recipe with detailed photo and video recipe. a popular deep fried snack or patties made from a choice of boiled and mushy vegetables. it is a sought-after snack recipe particularly with the vegetarian or vegan diet followers and is mainly served during the evening with a cup of tea.

Would you like any meat in the recipe?

You can have Veg cutlets using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients of Veg cutlets

1. Prepare 2 of potatoes medium sized boiled and mashed *.

2. You need 1 Tablespoon of beans chopped French.

3. It’s 1 Tablespoon of carrot chopped.

4. It’s 1 Tablespoon of green peas.

5. Prepare 1 Tablespoon of red onion chopped.

6. It’s 1/2 Teaspoon of ginger paste.

7. You need 1/2 Teaspoon of green chilli paste or finely chopped.

8. Prepare 2 Tablespoons of all purpose flour (maida).

9. It’s 1/2 Teaspoon of chaat masala.

10. Prepare To Taste of salt.

11. It’s 4 Tablespoons of tea Crispy Rusk powder (Crush it in Grinder).

12. You need 1.5 Cups of Oil for deep frying.

Veg Cutlet or Vegetable Cutlet is an easy and delicious Indian snack made from mashed potatoes and other veggies, perfect to have along with a cup of tea in the evening.

Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.

Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, and chutney.

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Veg cutlets instructions

1. Take a bowl and mix all stuffing ingredients, make sure to you add as less moisture content as you can.

2. Mix it well with fingers only and do not use palm to mix it (this way we can avoid adding moisture to the mix).

3. Dust palms with all purpose flour, divide mixture in to 6 equal pieces balls and flat it with palm call each as cutlet.

4. Heat the oil in a pan for deep frying on medium heat.

5. Dust all sides of cutlet in tea rusk powder.

6. Slide it slowly and carefully in hot oil fry each side for 1 minute.

7. Flip it over and cook it for 1 minute. Fry it until cover becomes crispy and brown.

8. Repeat step 5 to 7 for each cutlet.

9. Serve it with hot with tomato ketchup or green chutney.

10. Note: * After boiling the potatoes, keep it in fridge for approx 15-20 minutes, to reduce the moisture content from it.

You Might Also Like: Tomato Chutney.

While making Vegetable cutlets remember that the cutlet mixture should be completely dry or else they would break when you deep fry the cutlets.

Take a pan add oil, cumin seeds saute and add cashewnuts , turmeric , ginger garlic paste and mix well , now add finely chopped coriander leaves , coriander powder, chilli powder, salt and cook over a.

Plus this veg cutlet is very healthy as I have used steamed vegetables and not boiled; if you already know that steamed vegetables are far healthier than boiled ones because steaming help retain the nutrition inside the veggies whereas while boiling, majority of nutrition is drained out in the boiling liquid if you are throwing it out.

How to make Veg Cutlets at home - Easy Recipe for Veg Cutlets, a perfect snack for your weekend parties or as an evening snack.