Veg cutlet recipe
Railway canteen style mixed veg cutlet recipe
Servings: 16 cutlets
Ingredients
- 3 boiled and mashed potatoes
- 1 cup grated beetroot
- ½ cup grated carrot
- ¼ cup frozen peas
- 2 tbsp chopped coriander leaves
- 2 onions
- 1 tsp ginger garlic paste
- 2 tsp + 1/2 tsp red chili powder
- 1 tsp pepper powder
- 1-2 green chili
- ½ cup bread crumbs
- ¼ cup cornflour
- ½ cup more bread crumbs for coating
- Salt as needed
- 2 tbsp + oil for deep frying
Instructions
- In a pan add 2 tbsp oil and add chopped green chilies.
- Add finely chopped onions and saute them.
- Once it is translucent add the ginger garlic paste.
- Cook till the raw smell goes off.
- Add grated beetroot, grated carrot, and frozen peas.
- Mix well.
- Add 2 tsp red chili powder, ½ tsp pepper powder, and salt.
- Mix well and cook for 5 minutes.
- Do not add any water.
- Once it is cooked transfer to a bowl.
- Add 3 boiled mashed potatoes.
- Now add ½ cup bread crumbs and chopped coriander leaves.
- Mix well.
- In a bowl add cornflour, ½ tsp pepper powder, and ½ tsp red chili powder
- Add water and mix well without lumps.
- Let this not be too thick or thin.
- Take a lemon sized portion of veg mixture
- Make a ball and flatten it and shape as desired.
- Dip this in cornflour slurry
- Roll in bread crumbs
- Keep inside the fridge for 30 mins. This step is optional.
- Heat oil and deep fry in batches
- Fry on both sides.
- Take out and drain in a kitchen towel
Notes
1.Ensure the veg mixture is not loose, else the cutlet will become soggy. 2. If the mixture is watery, you can add a little more bread crumbs 3. Also, you can use sooji | rava to toast the cutlets in the last. 4. You can add cauliflower also to the Veg cutlet recipe.
