Vegetable Cutlets
Vegetable Cutlets are a much sought after snack recipe, ideal for breakfast or as an evening snack. They are equally liked by all. And if they are accompanied with a cup of Masala Tea or Filter Coffee it’s like sone pe suhaga (icing on the cake).
Vegetable cutlets are a scrumptious and delicious way of incorporating veggies into your meals.
These cutlets are not only sumptuous in taste but also have high nutritional value. The nutritious and fresh vegetables along with protein packed paneer makes these cutlets absolutely to die for.
How much me and my family love them can’t be expressed in words.
Please check notes before checking the ingredients and recipe.
Notes-
*You can add vegetables of your choice in the cutlets. You can add carrots, beans and corns too. (I have prepared as per my family's preference)
*Generally, a slurry of corn flour+ water is made, in which prepared cutlets are dipped, before being rolled in bread crumbs. But I prefer a simpler way of making them, wherein I add bread crumbs in the cutlet mixture.
*Instead of deep frying them you can either shallow fry in a pan or air fry them.
INGREDIENTS:
Potatoes- 2, medium size (Boiled)
Green peas or matar (frozen or fresh)- 1/2 cup (Boiled)
Cottage cheese or Paneer- 1/2 cup, crumbled
Onion- 1, medium, chopped
Coriander leaves- handful, washed and chopped
Rice flour - 3 tablespoon
Bread crumbs- 1/2 cup
Ginger- 1” piece, finely chopped
Green chilies- 2
Salt- 1.5 teaspoon (adjust according to your taste)
Garam masala powder- 1.5 teaspoon
Coriander powder- 1.5 teaspoon
Red chili powder- 1.5 teaspoon
Dry mango powder or Amchur- 1.5 tsp
Chaat masala- 1 tsp
Turmeric powder- 1 teaspoon
Oil- for frying
DIRECTIONS:
We will start by boiling or steaming the potatoes.
For that rinse potatoes well and place them in a Pressure cooker with about 2 cups of water. Close the lid.
Pressure cook them for about 6-7 whistles or till they are completely cooked.
When the pressure settles down open the lid and let the potatoes come to room temperature.
Steam the peas too. Let them also come to room temperature.
Either grate or crumble finely the cottage cheese.
Chop ginger and green chilies too.
Peel and Mash the potatoes with a masher or you can grate them with the help of grater.
Coarsely mash green peas too.
Finely chop onion too.
Now, add everything together- mashed potatoes, peas, crumbled paneer, chopped onion, chopped ginger, chopped chilies, chopped coriander leaves, bread crumbs, rice flour and all the masalas.
Mix everything well and bring the entire mixture together.
Divide the mixture into 8 equal portions.
Now shape them in whatever shape you like- round patties or cylindrical. I have given them diamond kind of shape ;)
Heat oil in a wok or kadai.
When the oil reaches to medium hot temperature gently put 2-3 prepared cutlet in the oil.
Do not overcrowd the wok.
Let them fry on one side for 2-3 minutes.
After that with the help of a slotted spatula gently flip and fry on the other side too till golden & crisp.
Take them out on a kitchen tissue to absorb the excess oil.
Similarly fry all the cutlets.
Serve hot with ketchup or green chutney.
Enjoy!
Recipe Card
Vegetable Cutlets
Vegetable Cutlets are a much sought after snack recipe, ideal for breakfast or as an evening snack.
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Yields: 8
INGREDIENTS:
Potatoes- 2, medium size (Boiled)
Green peas or matar (frozen or fresh)- 1/2 cup (Boiled)
Cottage cheese or Paneer- 1/2 cup, crumbled
Onion- 1, medium, chopped
Coriander leaves- handful, washed and chopped
Rice flour - 3 tablespoon
Bread crumbs- 1/2 cup
Ginger- 1” piece, finely chopped
Green chilies- 2
Salt- 1.5 teaspoon (adjust according to your taste)
Garam masala powder- 1.5 teaspoon
Coriander powder- 1.5 teaspoon
Red chili powder- 1.5 teaspoon
Dry mango powder or Amchur- 1.5 tsp
Chaat masala- 1 tsp
Turmeric powder- 1 teaspoon
Oil- for frying
DIRECTIONS:
We will start by boiling or steaming the potatoes.
For that rinse potatoes well and place them in a Pressure cooker with about 2 cups of water. Close the lid.
Pressure cook them for about 6-7 whistles or till they are completely cooked.
When the pressure settles down open the lid and let the potatoes come to room temperature.
Steam the peas too. Let them also come to room temperature.
Either grate or crumble finely the cottage cheese.
Chop ginger and green chilies too.
Peel and Mash the potatoes with a masher or you can grate them with the help of grater.
Coarsely mash green peas too.
Finely chop onion too.
Now, add everything together- mashed potatoes, peas, crumbled paneer, chopped onion, chopped ginger, chopped chilies, chopped coriander leaves, bread crumbs, rice flour and all the masalas.
Mix everything well and bring the entire mixture together.
Divide the mixture into 8 equal portions.
Now shape them in whatever shape you like- round patties or cylindrical. I have given them diamond kind of shape ;)
Heat oil in a wok or kadai.
When the oil reaches to medium hot temperature gently put 2-3 prepared cutlet in the oil.
Do not overcrowd the wok.
Let them fry on one side for 2-3 minutes.
After that with the help of a slotted spatula gently flip and fry on the other side too till golden & crisp.
Take them out on a kitchen tissue to absorb the excess oil.
Similarly fry all the cutlets.
Serve hot with ketchup or green chutney.
Enjoy!