Crispy Vegetable Cutlets: A Delightful Snack for All Occasions

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Hello Everyone! Welcome to SasVibe. Vegetable cutlets are a beloved snack in many households, known for their crispy exterior and flavorful, nutritious interior. These versatile treats are perfect for teatime, as an appetizer, or even as a light meal. Packed with a variety of vegetables and subtle spices, vegetable cutlets are not only delicious but also healthy. Here’s a comprehensive guide to making these delectable cutlets from scratch.

Ingredients:

• Vegetables:
  • 2 medium potatoes, boiled and mashed
  • 1/2 cup green peas, boiled
  • 1/2 cup carrots, finely chopped
  • 1/2 cup green beans, finely chopped
  • 1/2 cup corn kernels
• Spices and Seasonings:
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger-garlic paste
  • 2 green chilies, finely chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • Salt to taste
• Binding Agents:
  • 1/2 cup bread crumbs
  • 2 tablespoons cornflour
  • 1/4 cup water (for cornflour slurry)
• For Coating:
  • Additional bread crumbs
  • Oil for shallow frying
• Garnish:
  • Fresh coriander leaves, chopped
  • Lemon wedges

Method of Preparation:

Step 1: Preparing the Vegetables

1. Boil and Mash: Start by boiling the potatoes until they are tender. Peel and mash them in a large mixing bowl.
2. Steam the Vegetables: Steam the carrots, green beans, corn, and green peas until they are soft. Once done, mash them lightly and add them to the mashed potatoes.

Step 2: Mixing the Ingredients

1. Add Spices: To the mashed vegetables, add cumin seeds, ginger-garlic paste, finely chopped green chilies, red chili powder, garam masala, turmeric powder, and salt. Mix everything thoroughly to ensure the spices are well incorporated.
2. Bind the Mixture: Add bread crumbs to the vegetable mixture. This helps in binding the cutlets. Mix well to form a dough-like consistency.

Step 3: Shaping the Cutlets

1. Forming the Cutlets: Take small portions of the mixture and shape them into round or oval cutlets, about 1/2 inch thick.
2. Prepare the Slurry: In a small bowl, mix cornflour with water to form a smooth slurry. Dip each cutlet in the cornflour slurry and then roll them in bread crumbs to coat evenly.

Step 4: Frying the Cutlets

1. Heat the Oil: In a shallow frying pan, heat oil over medium heat. Make sure the oil is hot enough before adding the cutlets.
2. Fry Until Golden: Place the cutlets in the hot oil and fry them until they are golden brown and crispy on both sides. This should take about 3-4 minutes per side. Avoid overcrowding the pan to ensure even cooking.

Step 5: Serving

1. Drain Excess Oil: Remove the cutlets from the oil and place them on a paper towel to drain excess oil.
2. Garnish and Serve: Garnish with freshly chopped coriander leaves and serve hot with lemon wedges. These cutlets pair wonderfully with mint chutney, ketchup, or tamarind chutney.

A Versatile Snack for All Occasions

Vegetable cutlets are a versatile dish that can be enjoyed at any time of the day. They are not only a favorite among children but also loved by adults for their savory taste and crunchy texture. Whether you’re serving them at a party, enjoying them with your evening tea, or packing them in a lunchbox, vegetable cutlets are sure to be a hit. This recipe is easily customizable, allowing you to add your favorite vegetables or adjust the spices to suit your taste. Enjoy these delightful cutlets hot and crispy, and relish the flavors of this classic snack!