Website of the Year India 2016



Hyderabad Vegetable Cutlet Recipe

Hyderabad Vegetable Cutlet is a popular Indian Snacks
Author :
 
On :
Monday, 19 June, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Servings :
Serves 10
RATINGs :
Rated 4 based on 100 votes
4

Take a look at more Snacks Recipes. You may also want to try Healthy Soya Sundal , Best Sambousa, Easy Masala Murmure

Ingredients

  • Sugarless Bread - 1 pkt (about 15-20 slices)
  • Potatoes - 2, medium sized.
  • Onions - 2, medium sized.
  • Beans - 1/2 lb.
  • Cauliflower - 1/2 lb.
  • Tomatoes - 3-4, medium sized, red.
  • Carrots - 1/2 1b.
  • Green peas - 1/2 lb.
  • Capsicum 1, medium sized.
  • Coriander - 2-3 stalks.
  • Garlic & Ginger paste - 1 tsp.
  • Green chillies - 5-7
  • Turmeric - 1/4 tsp.
  • Garam Masala - 1 tsp.
  • Lemon juice - 2 tsp.
  • Salt to taste ( about 1- 1.5 tsp).
  • Oil/Ghee to fry (preferably Olive oil).
  • How to Make Hyderabad Vegetable Cutlet:

    1. Cut the bread slices to crumbs and put them in a container with a lid. Put a few drops of water on the bread crumbs and close the lid.
    2. Boil all the vegetables (Potatoes, Cauliflower, Beans, Carrots, Green Peas, Capsicum). (If green peas are from a frozen pack, do not boil them).
    3. Chop the Onions and green chillies into fine pieces.
    4. Peel and mash the potatoes.
    5. Cut all the boiled vegetables into small pieces.
    6. Heat some oil in a sauce pan.
    7. Add the chopped onion pieces, garlic and ginger paste in the sauce pan.
    8. Add some green chilli pieces to the mixture and fry till they turn golden yellow and add turmeric at the end.
    9. Add the boiled vegetable pieces and the mashed potatoes to the fried onions in the sauce pan and fry till they cook (do not add water).
    10. Add salt and garam masala to this mixture.
    11. Garnish with chopped coriander.
    12. Let the vegetable & onion mixture cool down.
    13. After it cools down, mix them with bread crumbs thoroughly and roll medium sized balls out of it.
    14. Flatten the balls into cutlet shapes (circle) and fry them on a non-stick pan with very little ghee for a short time.
    15. Serve hot with tomato ketchup.




     

    Bawarchi of the Week

    Subbalakshmi Renganathan

    Subbalakshmi Renganathan

    Subbalakshmi Renganathan is an expert of traditional Tamil cooking who inspires everyone through her simple, innovative blog.

    know more