Description
A flavorful and healthy Indian snack, these Vegetable Cutlets are made with boiled potatoes, mixed vegetables, and aromatic spices, pan-fried to a golden crisp. Perfect as an appetizer or teatime snack, they are vegan and can be easily customized with various vegetables.
Ingredients
Scale
Vegetables and Base
- 2 medium potatoes, boiled and mashed
- 1/2 cup green peas, boiled and mashed
- 1/2 cup grated carrots
- 1/4 cup finely chopped green beans
- 1/4 cup finely chopped onions
- 1 green chili, finely chopped
- 1 tablespoon chopped fresh cilantro
Spices and Flavorings
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- Salt to taste
Coating and Cooking
- 2 tablespoons all-purpose flour
- 1/4 cup water
- 1 cup breadcrumbs
- 2 tablespoons oil for pan-frying
Instructions
- Sauté Vegetables: Heat 1 tablespoon of oil in a pan over medium heat. Add finely chopped onions, green chili, and ginger-garlic paste. Sauté until fragrant to build the flavor base.
- Cook Mixed Vegetables: Add grated carrots, chopped green beans, and green peas to the pan. Cook for 3–4 minutes until the vegetables become tender, stirring occasionally to prevent sticking.
- Add Mashed Potatoes and Spices: Incorporate the boiled mashed potatoes into the pan along with garam masala, cumin powder, red chili powder, turmeric powder, and salt. Mix thoroughly and cook for another 2–3 minutes to combine flavors well.
- Cool and Add Cilantro: Turn off the heat, stir in chopped fresh cilantro, and allow the mixture to cool enough for shaping by hand.
- Shape Cutlets: Once cooled, shape the mixture into small oval or round cutlets using your hands, ensuring they are compact and uniform in size for even cooking.
- Prepare Batter for Coating: In a small bowl, combine all-purpose flour and water to create a smooth slurry that will help the breadcrumbs adhere to the cutlets.
- Coat Cutlets: Dip each shaped cutlet into the flour slurry, then coat thoroughly with breadcrumbs for a crispy exterior when cooked.
- Pan-Fry Cutlets: Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Pan-fry the cutlets for a few minutes on each side until they turn golden brown and crisp.
- Serve: Remove the cutlets from the pan and drain excess oil on paper towels. Serve hot with chutney or ketchup for a delicious snack experience.
Notes
- You can add other vegetables like corn or beetroot to the mixture for variation in flavor and texture.
- For a gluten-free version, substitute all-purpose flour with rice flour and use gluten-free breadcrumbs.
- These cutlets can also be cooked by air-frying or baking in an oven at 400°F (200°C) for 15–20 minutes as a healthier alternative.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
