Monsoon special recipe: Vegetable cutlet recipe
Vegetable cutlet is a very popular and simple snack item. Vegetable Cutlet, a delectable combination of mashed potato and green vegetables, is a crisp outside and soft inside Indian potato snack. It can be kept inside a burger bun or eaten as it is with tomato ketchup.
1 cup finely chopped potatoes, 1/2 cup finely chopped french beans, 1/2 cup finely chopped carrots, 1/2 cup finely chopped cabbage, 2 tbsp oil, 1/2 cup finely chopped onions, salt to taste, 1/2 tsp chilli powder, 1/4 tsp turmeric powder (haldi), 2 tbsp plain flour (maida), 1/2 cup plain flour (maida) dissolved in 3/4 cup water, bread crumbs for rolling, oil for deep-frying.
How to make
Heat the oil in a deep non-stick, add the onions and saute on a medium flame for 1 minute. Add all the potatoes, french beans, carrots and cabbage and mix well. Cover and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2 tbsp) to avoid the vegetables from burning.
Add the salt, chilli powder, turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes. Mash the mixture using a potato masher. Remove from the flame, transfer the mixture to a plate and allow it to cool completely. Divide the mixture into 7 equal portions and shape each portion into a 50 mm. (2") flat oval.
Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper. Serve immediately with tomato ketchup.
Total Time: 50 mins.
Makes 7 cutlets.