Recipe: Tasty Veg cutlets

Recipe: Tasty 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.

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.

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.

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

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

Ingredients of Veg cutlets

1. It’s 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. Prepare 1 Tablespoon of green peas.

5. It’s 1 Tablespoon of red onion chopped.

6. You need 1/2 Teaspoon of ginger paste.

7. It’s 1/2 Teaspoon of green chilli paste or finely chopped.

8. It’s 2 Tablespoons of all purpose flour (maida).

9. You need 1/2 Teaspoon of chaat masala.

10. It’s To Taste of salt.

11. You need 4 Tablespoons of tea Crispy Rusk powder (Crush it in Grinder).

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

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.

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.

Veg cutlets step by step

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.

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Veg Cutlet Recipe - Perfect as a snack or starter with mint chutney or green coriander chutney.

If making for guests or parties, shape and refrigerate the vegetable cutlets and at the time of serving fry and serve hot.

Veg Cutlet are best to serve with evening tea or coffee.