Spicy Vegetable Cutlet

Recipe by
Total Time:
20 minutes
Serves:2
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Deep Fried Mutton Rolls, Best Phaldhari tikki with Pears chutney, Easy Vegan Apple and Hazelnuts Muffins

Rate This Recipe
5

Ingredients

  • 1 - medium size Carrot
  • 1 - medium size Potato
  • 1 - medium size beet root (optional)
  • 4-5 - beans
  • Peas (optional)
  • To Grind:
  • Garlic - 1 small piece
  • Fennel seeds - 3
  • Green chilli - 3
  • Coriander leaves - 1 stalk
  • 1 - medium size onion, finely cut
  • To dip:
  • 3 tbsp - Maida and add little bit of water and mix them well (it should be pouring like idli flour)
  • Powder:
  • Take 3-4 slices of bread and powder them (you can also use breads crumbs)

How to Make Spicy Vegetable Cutlet

  • Finely cut all the vegetables. Wash and pressure-cook with little bit of water, turmeric powder and salt.
  • Smash them and keep it aside (if there is any excess water in the cooked vegetables just drain).
  • Heat one tbsp of oil.
  • Fry onions till they turn brown and add the grounded paste, just fry for few seconds.
  • Then add the smashed vegetables and fry till it gets thickened. Wait to cool.
  • Then make them into small balls and dip it in the maida batter, immediately smear them in bread powder and spread them in the plate or paper to dry.
  • Deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or tawa.