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Vegetable Cutlets

September 6, 2011

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First time i am posting a detailed recipe for Vegetable cutlet – my hit home recipe.Not only is this most nutritious and filling snack, its also a very yummy, tasty, tasty one. Best to serve guests with. It is a dish which requires some preparatory work, but once this is done, the vegetable cutlets can be stored/refrigerated to be taken and deep-fried for serving, just the moment guests arrive. Best rainy season food. In this one dish, our husbands & sons won’t mind having beetroot believe me!

In this recipe: IMPORTANTLY NO ADDITIVES OR SYNTHETIC TASTE ENHANCERS LIKE COLOURING AGENTS OR PRESERVATIVES ARE USED.

This portions serves 4-6 persons.

Ingredients:

Vegetables: half kg beetroots & carrots mixed, half kg potatoes, one big size onion, one small tomato, one green chili, ginger, 4-5 garlic cloves, cabbage & sweet green peas optional, 4 wheat bread slices for making bread crumbs, 2 wheat bread slices to mix with vegetables, half a cup besan (gram flour), oil for deep frying, salt to taste, fresh garam masale for grinding, red chili powder – 3 tsps, dhania powder – 2 tsp, water as per use.

Method:

1. scrape beet roots & carrots & cabbage after rinsing & keep aside.

2. boil potatoes, mash & keep aside.

3. toast 4 wheat bread slices in a tawa and grind it to coarse powder in a blender. spread it in a plate.

4. roast garam masale – 1 clove, 1 cardomom, 1 small strip of cinnamon stick, saunf a tsp. on the same hot tawa.

5. grind the roast garam masale, green chili, ginger, garlic and tomato (sliced) into a fine paste in the blender.

6. heat a tsp of oil in a thick-bottomed pan and fry sliced big onion in this. add the ground ginger-garlic-chili-masala paste to this. add the scraped vegetables beets, carrots, cabbage etc. add mashed potatoes, for binding factor, we need to use 2 more bread slices of wheat bread dipped for less than 1 min in water. add this wet bread slices also to the pan of cooking veg. no need to cook for long. add the red chili powder, salt and NO WATER turning once or twice. switch off the stove and let the stuff cool.

7. After 5 min or so, divide the vegetable-curry into equal portions and make rounded balls out of them. Flatten out each ball into shape of a vegetable cutlet or whichever shape you desire. You can use a heart=shaped mould or whatever if you desire for any particular shape.

8. Now the veg cutlets are ready basically. Make a smooth paste of besan (gram flour) with water and keep the bread crumbs plate ready. Heat oil for deep frying in another thick-bottomed pan.

9. Dip each single veg cutlet completely in the besan paste and immediately roll the same in the bread crumbs. The bread crumbs will stick to the wet besan on the cutlet. Smoothen out with hands to get the perfect shape. No fear of bread crumbs falling loose – the binding agent besan will keep it sticking. Keep this ready-to-fry cutlet in a dry container. Repeat the process for all the cutlets.

10.
for storage: Store each vegetable cutlet separately side by side and not one above the other, in a number of small dry containers for handy use. Let not 2 cutlets touch each other. Refrigerate for 1-2 days use. Deep-freeze upto 1 week use.

(or) alternately for immediate use:
Now the finished vegetable cutlets are ready for frying. Deep fry the cutlets in heated oil and place the fried cutlets on fresh tissue papers to remove excess oil.

YUMMY HOT & CRISP HOME MADE VEGETABLE CUTLET IS NOW READY TO SERVE WITH TOMATO KETCHUP.

This is a very nutritious & tasty evening snack for kids. Kids and husbands will love you for this !

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From → Vegetarian

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